HBC Community
Success Stories
Recipes
  • The new brew: China's fast-growing coffee culture
    China's coffee consumption is booming. Here are lessons learned from Starbucks' expansion in China and opportunities for smaller coffee chains. Read more...

    Designing guestrooms for millennial travelers
    Millennial travelers are shaping the guestrooms of the future, with mobile connectivity, social lobbies and local touches.  Read more...

    Diners’ expectations vary widely from casual to luxury
    A study from Coyle Hospitatilty surveyed casual, upscale and luxury diners for their expectations of food, service and atmosphere when eating out.  Read more...

    Beyond nuggets: 10 ways to build a better children's menu
    Looking for ways to offer healthier — but still crowd-pleasing — kids' meals? Try these ten tips for developing a healthy children's menu. Read more...

  • Coffee you can cook with
    Coffee flour, which is gluten-free and highly nutritious, is made from the coffee cherry pulp cast off in the harvesting process. It's hitting consumer shelves in 2015 and is already being used in several hot Seattle restaurants.  Read more...

    How an Austrian restaurant became known for margaritas
    Learn how an Austrian restaurant in Kansas City, Missouri, became known for its margaritas. The key is fresh-squeezed lime juice and a durable, efficient manual juice extractor, both of which bar manager Scott Beslow credits for the success of his Wunderbar.  Read more...

    Creative solutions for a loud dining room
    Restaurants are getting louder, but some patrons are tired of shouting. These sound solutions can help restaurant owners reduce noise levels in a loud dining room. Read more...

    A fresh perspective on produce-driven cocktails
    Cocktail chef Matthew Biancaniello shares his tips for creating a produce-driven cocktail program. Read more...

  • Flüssiger Strudel
    The Flüssiger Strudel, or "Liquid Strudel," is the signature drink at the Wunderbar in Grünauer, Kansas City's premier Austrian restaurant. It's made from just four ingredients: freshly squeezed lemon juice, rum, egg whites and leftover strudel syrup. Read more...

    Creamy Carrot Soup
    This recipe for creamy carrot soup can be adapted for almost any vegetable. Read more...

    Tangy Lemon Custard Tart
    This light and elegant lemon tart is an easy-to-make addition to any dessert menu. Read more...

    Orange-Honey French Dressing
    This recipe for orange-honey French dressing pairs well with citrus-focused salads. Read more...

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Beverages
Doctoring beer: four creative ways to offer customers a cold one

Doctoring beer: four creative ways to offer customers a cold one

Drinks from the other America

Drinks from the other America

Happy hour way back when

Happy hour way back when

Horsepower and other persistent myths about performance blenders

Horsepower and other persistent myths about performance blenders

Food
The perks and perils of a gluten-free menu

The perks and perils of a gluten-free menu

2014’s food trends offer customers comfort and good health

2014’s food trends offer customers comfort and good health

Five ways to keep servers happy

Five ways to keep servers happy

From local to hyperlocal: getting started with a restaurant garden

From local to hyperlocal: getting started with a restaurant garden

Hospitality
 How to help guests rest easy about hotel room cleanliness

How to help guests rest easy about hotel room cleanliness

Beyond room service: wowing guests without the silver tray

Beyond room service: wowing guests without the silver tray

The little things hotel guests really want

The little things hotel guests really want

Recipes
The Face Squincher

The Face Squincher

Fresh-Squeezed Radler

Fresh-Squeezed Radler

Lifesaver

Lifesaver

Ancho Chile Butter

Ancho Chile Butter