APP OF THE MONTHThe smell was just too much. Charles Wilkerson, assistant director of engineering, Hyatt Hotels Corp., needed a solution to combat the odors coming from food-waste compost bins on the loading dock of the Hyatt Regency Bellevue Hotel, Bellevue, Wash. The 732-room hotel was recycling almost all of its kitchen waste, but processing…
MORESERVER PRODUCTS SALAD CROCK PUMP Server Products’ Salad Crock Pump dispenses smooth condiments, dressings and sauces directly from a standard 2.7-qt. salad crock. A clear, plastic lid allows fast monitoring of product levels while the adjustable pump takes care of portion control and eliminates the mess of ladling at the salad bar. The stainless hybrid…
MOREAPP OF THE MONTH Tom Hanson, owner of three Jimmy’s Pizza units in central Minnesota and area developer for the 40-unit chain, was searching the Internet looking for pizza-box suppliers. “I wanted to find a box that no one else had, something a little different,” he says. He came across the GreenBox by Ecovention LLC,…
MORETop industry pros share tips on how to build efficient, visually pleasing salad bars.
MOREThere are more than 20 makers of combi ovens. For the purposes of our Combi Oven Gallery, we are only including models that have been introduced at or after the National Restaurant Association Show 2012. Please note that several manufacturers not included here (see sidebar in this month’s FER Focus) are introducing new models this…
MOREAPP OF THE MONTH Beer drinkers know there’s nothing more refreshing than a good brew served at the perfect temperature. But different brews actually taste best at different temperatures. “For some beer drinkers, real refreshment begins at a frigid 32°F-38°F. And, while draft macrobrews serve well at that temperature range, many of the popular draft…
MOREAs combi ovens gain credibility and acceptance, manufacturers are introducing a slew of new, fourth-generation models.
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