The restaurant industry in Manhattan never stops moving. Whether it's a diner on the Upper West Side, a fine dining room in Midtown, or a fast-casual spot in the Financial District, commercial kitchens across the borough

You start the day expecting a rush and the freezer’s dead and the inventory’s at risk. All that frozen inventory is now questionable. Service is about to start. You’ve got a serious situation on your hands. If you work in the food industry here, this sort of disaster is exactly when you