7 Smart Equipment Investments for 2026 Foodservice Success

As foodservice operators begin planning for the year ahead, one theme is clear: With budgets expected to be tighter in 2026, getting the maximum value from every dollar will continue to be essential.

Investing in multi-functional equipment helps operators streamline workflows, expand menus, and boost ROI—all without adding space or costs. These versatile solutions save floor and hood space while making every budget dollar go further.

Here are seven standout pieces of equipment that bring cross-functional value to your commercial or noncommercial kitchen:

1. Cleveland Power Pan Tilt Skillet

The tilt skillet is often called the “Swiss Army knife” of commercial cooking—and for good reason. The Cleveland Power Pan can replace stock pots, steam kettles, griddles, fryers, and roasting pans. Its broad, heated cooking surface and tilt feature allow operators to batch cook, grill, braise, steam, fry, and simmer—all from the same piece of equipment. 

Cleveland offers a broad range of sizes to suit the scale of your operation, from 10 and 15 gallon tabletop models to 30 and 40 gallon floor models.

Menu applications: soups, sauces, pasta, pancakes, stir fry, braised meats, and even scrambled eggs for high-volume service.

2. Convotherm mini pro Combi Oven

This compact combi oven packs the power of a full-size combi into a smaller footprint. The Convotherm mini pro combi oven can replace a convection oven, steamer, and proofing cabinet—all in one unit. Operators can bake, roast, steam, retherm, or finish with precise control and consistent results. 

Its size makes it ideal for cafés, small restaurants, or satellite kitchens looking to expand capabilities without adding square footage.

Menu applications: fresh vegetables, proteins, casseroles, baked goods, and grab-and-go retherm items.

3. FWE G2 Cook and Hold Oven

With its low-temperature cooking and holding technology, the FWE G2 Cook and Hold Oven not only replaces a traditional oven but also eliminates the need for separate holding cabinets. By cooking and holding in the same unit, operators maximize yield, reduce shrinkage, and free up hood space. 

This is an especially budget-friendly solution that reduces labor since staff no longer need to transfer product between pieces of equipment.

Menu applications: roasts, smoked brisket, poultry, casseroles, and baked dishes that stay service-ready for hours.

4. Hatco Panini Grill

Don’t let the name fool you—this isn’t just for sandwiches. With flat, grooved, or a combination of flat and grooved cooking plates, the Hatco Panini Grill functions as both a clamshell grill and a small griddle alternative, providing rapid heat recovery and even cooking. 

In addition to paninis and melts, operators can use it for breakfast items, proteins, and flatbreads, replacing the need for a dedicated griddle in small or satellite kitchens.

Menu applications: hot sandwiches, quesadillas, breakfast wraps, burgers, and pressed flatbreads.

5. Lincoln Aperion Conveyor Oven

The 2424 Lincoln Aperion Conveyor Oven brings consistent, high-volume throughput with a 24" wide belt and 24" cooking chamber in a compact footprint. This oven can replace traditional deck ovens and convection ovens while offering two to four times faster cook times thanks to impingement technology—hot air under pressure that surrounds food with small jets of hot air. Aperion’s versatility enables operators to prepare everything from pizzas to baked entrées without constant staff attention.

Menu applications: pizzas, baked pastas, toasted sandwiches, and even proteins like chicken wings or seafood.

 

6. Merrychef conneX High Speed Oven

Merrychef conneX 12 and conneX 16 combine convection, microwave, and impingement technologies in a single unit—replacing a toaster, microwave, and convection oven all at once. 

This compact, ventless unit delivers consistent, high quality food up to 20 times faster than conventional cooking methods, enabling operators to add hot food programs without expanding kitchen space or labor.

Menu applications: baked goods, breakfast sandwiches, snacks, reheated entrées, pizzas (up to 16" in conneX 16), and appetizers—all cooked or finished in under a few minutes.

 

7. Wood Stone Bistro 4343 Stone Hearth Oven

This hearth oven is more than a pizza oven—it’s a visual centerpiece and a versatile cooking tool. The Wood Stone Bistro 4343 can replace a traditional oven, broiler, and grill. Its high-heat stone deck creates artisanal textures while also enabling operators to bake, roast, sear, or finish with a signature flavor profile that elevates menu items. 

Its compact footprint fits into smaller operations, while still maintaining the excitement of live-fire cooking.

Menu applications: pizzas, roasted vegetables, steaks, seafood, flatbreads, and baked entrées.

 

Closing Thoughts

As you look ahead to 2026, making strategic equipment investments can help weather economic headwinds. Each of these multi-functional units was designed to replace multiple pieces of equipment, helping you save space, reduce costs, and expand your menu flexibility. The menu applications we've listed above are just a few examples of the possibilities.

 

Ready to plan for next year? Contact us today to learn how  versatile cooking solutions can support your operation’s goals.