Kitchnry covers expensive, long-lived purchasing decisions. A fryer choice can lock an operator into a parts-and-service relationship for a decade. A bad hood spec can cost tens of thousands to fix. We take the responsibility of writing in this space seriously, and this page documents how we work.
Who writes Kitchnry
Kitchnry is edited by Daniel Reeve, a pen name used for editorial consistency. Daniel is a writer and researcher, not a chef or operator. Where articles draw on operator, installer, designer, or service-tech expertise, those contributors are credited by name in the article.
We don’t fabricate operator credentials. We don’t impersonate real industry figures. We don’t run AI-generated content under invented expert bios.
How we research
Every article on Kitchnry starts from a combination of:
- Primary manufacturer documentation — full spec sheets, installation manuals, service manuals, warranty terms, and parts catalogs
- Trade publications — including Foodservice Equipment & Supplies (FE&S), Restaurant Business, Nation’s Restaurant News, and similar industry sources
- Operator and installer interviews — typically 20–40 minute conversations with working professionals, conducted by phone, video call, or written exchange
- Equipment dealer and service-tech input — for parts availability, common failure points, and regional service-network coverage
- Standards and code references — NSF, UL, ANSI, ASHRAE, and local code references where relevant to specification
When we cite a source, we link to it. When we paraphrase a source, we attribute it.
How we use AI
Kitchnry uses AI tools (large language models) as part of the drafting process — for outlining, summarizing source material, and editing. AI is not used to fabricate facts, generate fake quotes, invent credentials, or substitute for primary research. Every published article is reviewed and edited by Daniel before publication, and any factual claim is traceable to a cited source, a manufacturer document, or a named contributor.
We disclose AI assistance because we believe readers deserve to know how the content they’re reading was produced.
How we handle expert input
When an operator, installer, designer, or service tech contributes substantive input to an article — whether through an interview, a written quote, or a technical review — they are credited by name and (where they consent) linked to their business or LinkedIn profile.
Contributors are sometimes compensated for their time. Compensation does not influence editorial content or product recommendations.
How we handle product recommendations
Kitchnry publishes comparisons and buying guides. Our recommendations are based on:
- Specification analysis
- Warranty and parts-availability research
- Operator and service-tech feedback
- Total-cost-of-ownership math (energy use, expected service life, parts cost)
We do not:
- Accept payment in exchange for favorable rankings
- Allow advertisers or affiliate partners to review or approve articles before publication
- Recommend products solely because they pay higher affiliate commissions
Where Kitchnry uses affiliate links, this is disclosed on the Affiliate Disclosure page and at the top of any article containing them.
How we handle errors
If we get something wrong, we fix it publicly. Corrections are noted at the bottom of the affected article with a date stamp explaining what was changed and why. For substantive errors (a wrong spec, an inaccurate price range, a misattributed quote), we leave the original wording struck through so readers can see what changed.
To report an error, email [email protected] (replace with your real address).
How we handle updates
Equipment models change. Pricing changes. Service networks shift. Articles on Kitchnry display a “Last updated” date, and we revisit core buying guides at least annually, or sooner when a major model revision or industry change warrants it.
Contact
For editorial questions, source submissions, contributor inquiries, or corrections, see the Contact page.