The restaurant industry is facing one of its most challenging periods in recent history. With labor costs rising, staffing shortages persisting, and food prices skyrocketing, operators must find ways to run their kitchens efficiently with fewer hands on deck.
Launched over 70 years ago by founder Roger Saitta, Roger & Sons has been a trusted name in restaurant equipment and kitchen design.
As foodservice operators grapple with rising costs, staffing shortages, and shifting industry regulations, this New York City-based dealer is evolving to meet their needs.
With a customer-first approach and an unmatched level of expertise, Roger & Sons is helping restaurant owners adapt to a rapidly changing business landscape.
This year, the company is making a much-anticipated return to the New York Restaurant Show after several years away because of COVID, where President and COO Joe Cirone and his team will be on hand to discuss solutions for restaurant operators. Attendees are encouraged to bring their kitchen blueprints for an in-depth consultation.
“Restaurants today aren’t just looking for equipment—they need smarter, more efficient solutions that help them reduce labor and maximize productivity,” said Joe Cirone, President and COO of Roger & Sons, and son-in-law of founder Saitta.
“We’ve had to rethink our approach to ensure we’re providing the right equipment and support to meet these new challenges.”
That means a greater emphasis on automation, multi-functional cooking equipment, and energy-efficient solutions that help operators streamline operations without sacrificing quality.
The traditional restaurant kitchen setup is evolving. With fewer workers available, many restaurant owners are looking for ways to simplify their kitchens while maintaining food quality.
“We’re seeing a big shift towards combi ovens, ventless cooking systems, and programmable equipment that can be operated by fewer, less-experienced staff,” Cirone added. “Induction cooking, automated prep stations, and high-efficiency dishwashing systems are becoming essential.”
Another major change? The growing demand for electric cooking solutions. With gas restrictions tightening in cities like New York, operators are turning to high-performance electric ovens, fryers, and ranges that meet regulatory requirements without compromising on output.
In an era where many operators turn to online marketplaces for their kitchen equipment, Cirone believes the value of a hands-on, service-driven dealer is more critical than ever. “Anyone can sell equipment online, but not everyone can provide the level of service and expertise that we do,” he said.
“We work closely with our customers to design and outfit their kitchens for efficiency and success. Whether it’s troubleshooting equipment, helping them navigate new regulations, or sourcing specialized items, we’re with them every step of the way.”
his personalized approach has helped Roger & Sons maintain strong relationships with chefs and restaurant owners throughout New York and beyond.
Roger & Sons has built a reputation as a go-to resource for pizza solutions, not just for traditional pizzerias but also for restaurants, hotels, and non-traditional kitchens looking to expand their menus. Their expertise spans everything from dough preparation to oven selection, helping operators create high-quality pizza with efficiency.
“Pizza may seem simple, but every detail—from fermentation to baking—affects the final product,” Cirone explained of Roger & Sons.
“We help operators find the right equipment and processes to ensure consistency, speed, and profitability.” Whether it’s a high-volume deck oven for a pizzeria or a compact, high-speed solution for a bar adding pizza to its menu, Roger & Sons tailors its approach to each client’s needs.
Their deep knowledge ensures that any kitchen, regardless of space or experience, can successfully integrate pizza into its offerings.
Roger & Sons and Cirone are looking forward to reconnecting with the industry at the New York Restaurant Show. “For decades, the show was a cornerstone of how we connected with new and existing customers,” he said.
“When we took a break, we saw a shift—we weren’t getting the same level of engagement. It became clear that we needed to get back to our roots and be present where our customers are.”
This year, Roger & Sons is taking a more strategic approach to its booth setup. Instead of filling the space with large equipment displays, the company is focusing on face-to-face interaction.
“We want this to be an opportunity for operators to sit down with us, discuss their challenges, and map out solutions,” Cirone said. “If you’re planning a new kitchen or looking to upgrade your equipment, bring your blueprints—we’ll help you figure out the best way to move forward.”
For restaurant and foodservice operators looking for expert guidance, Roger & Sons offers a range of services, from kitchen design to equipment procurement and leasing options.
“We’re here to help operators make informed decisions that will improve their bottom line,” Cirone concluded. “Whether you visit us at the show (Booth #2036) or stop by our New York showroom, we’re ready to work with you.”
To learn more about Roger & Sons and their solutions for restaurant operators, visit Roger & Sons website or contact Joe Cirone and his team directly.
