Richard Roger has spent over 20 years working alongside chefs, kitchen designers, and foodservice teams, learning what keeps a kitchen running efficiently. With a sharp eye for practical equipment and a deep understanding of industry demands, he’s become a go-to voice on what works in real-world kitchens. From high-volume restaurants to small cafés and homes, Richard knows the ins and outs of setting up a space that’s both functional and dependable. These days, he enjoys writing a blog where he shares honest advice, tips, and ideas.