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Cini-Little Int’l. foodservice professionals redesign UC San Diego Health’s Thornton Hospital production kitchen to accommodate a newly added 245-bed medical center. It now offers a room-service meal delivery program for patients.
MOREFrom newer technologies—ventless!—to throughput and tank options, here are top questions to ask before specifying a rack-conveyor warewasher.
MOREArby’s systemwide energy efficiency program, spanning six years and 1,000+ company-owned locations, has netted the Atlanta-based, fast-crafted sandwich brand annual energy savings in the millions of dollars. It’s also resulted in an edgy new prototype, a U.S. Department of Energy award—and a new lease on life.
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In Arby’s new cooking/sandwich assembly platform, key equipment changes have reduced operating costs, saved energy and improved product quality.
MOREPersona Wood Fired Pizzeria relies on Marra Forni wood/gas-fired hearth ovens to prepare menu items from Neapolitan pizzas to toppings, such as roasted vegetables and meats.
MOREAt the University of Massachusetts Lowell Campus, the McGauvran Student Center relies on smart adjacencies and shared platform equipment to make the best use of a tight, vertical footprint. At the same time, the design increases dining choices for both the meal-plan and retail dining programs—and puts the project in the running for LEED Gold.
MOREPut your best plate forward with customers by properly caring for your rack-conveyor or flight-type warewasher. Share the following tips with your dishroom crew to better maintain your investment.
MOREOff-the-shelf? Or custom fabrication? Whether it’s stainless or wood, how do you sort through the myriad options?
MORESteve Weigel, Branch Manager at Commercial Parts and Service in Dayton, Ohio, takes a call from a good customer with a bad conveyor oven that won't move product through.
MOREAfter meeting a goal to save 15% in energy by 2015, the chain has upped the ante to a 20% reduction by '20.
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