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Greetings Food Service Professionals,

As many of us are recovering from the busy holiday season and the New Year, it is time to draw our attention to what our ministry means and how we can give it purpose. Surely God did not put you into ministry just to prepare delicious food, but to touch lives in the name of Jesus. We have a simple campaign that will put purpose into your ministry: Luvin’ from the Oven.

Read more: Luvin from the oven


Commercial Church kitchens

By RaeAnn Slaybaugh

A church considering a commercial kitchen finds out quickly it’s a big undertaking. They must navigate a multitude of equipment and construction requirements, plus liabilities, staffing and inspection considerations. For starters, it helps to understand the basic differences between a commercial kitchen and a warming (residential-style) setup.

“Commercial kitchens are subject to inspections for compliance with the local health department, and the number of meals served might influence the frequency of those inspections,” he explains. “On the equipment side, anything more than a microwave could be considered a commercial kitchen in some areas of the U.S.”

Read more: Commercial church kitchens

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