5 Ways To Reduce Energy Use
Saving energy and water can help boost the bottom line and protect the environment. Investing in energy-efficient equipment marks one place to reduce energy consumption. Energy-efficient equipment also can help attract and retain employees, as certain models emit less heat than standard versions and create a cooler kitchen, says David Zabrowski, vice president of energy…
Read MoreOPEN VS. PRESSURE FRYING: CHEF GREGG KEEPS IT REAL
A COMMON DEBATE: OPEN VS. PRESSURE FRYING There is almost nothing more rewarding than taking a restaurant concept from ideation to fruition. As a chef, helping operators navigate this journey is one of the highlights of my job. As an operator, investing in equipment for a new kitchen can be overwhelming with so much to…
Read MoreThe Connected Kitchen
The terms “Connected Kitchen” and “Smart Kitchen” are fairly well known at this point in the foodservice industry. What seems to be lacking however, is a clear understanding of exactly what elements these terms are referring to. In all fairness, these are very broad terms for which there isn’t a single definition. In reality, a…
Read More6 Ways You May Be Neglecting Your Ice Machine Maintenance
You probably don’t often think about the machine that makes your ice. But ice machines help food service operations accomplish many essential tasks, from making beverages refreshingly cold to holding ingredients at safe temperatures. The Food and Drug Administration (FDA) considers ice to be food, so it’s subject to the same regulations as other food…
Read MoreThe Limitless Possibilities of a Chicken Menu
One big reason chicken is so popular is that there are so many ways to prepare it. Whole roasted… 8-piece fried… wings, tenders, thighs… and that’s just the bird. Breadings, seasonings and cooking methods can easily alter the flavor and texture of chicken into a wide range of menu items. The hardest part may be deciding what you…
Read MoreCan the Right Parts Make Service Techs More Efficient?
Restaurant operators can choose which service agency they employ. They’re looking for service providers that respond quickly to calls and make the repairs as swiftly as possible, helping them eliminate downtime. That means your service agency needs to be Johnny-on-the-spot with repairs, so the more efficient your service technicians are, the better. Service agencies can…
Read MoreChoosing the Right Control System for Your Equipment
One of the most important pieces in foodservice equipment design is the control system. The controls contained within equipment not only provide the power and functionality, but also greatly influence the users experience, food quality and consistency, safety, and efficiency. All things considered, once the time comes for a manufacturer to select a control system…
Read More2022 Chicken Trends: 3 Tips to Keep Your Customers Coming Back for More!
Every year, I’m asked to look into my crystal ball and make predictions about the restaurant industry and menu trends. Most of the questions I’m asked relate to the most consumed animal protein in the world: chicken. In fact, it’s forecast that in 2022, Americans will consume more than 97 billion pounds of chicken. Well,…
Read MoreWhen Are OEM Parts Necessary for Repairs?
Go to any automotive parts store, and you’ll be presented with the option to purchase the OEM (name brand) or its equivalent. But the foodservice industry hasn’t been as quick to embrace OEM equivalents. One of the reasons is a lot of confusion around when it’s acceptable to use an OEM equivalent and when using…
Read MoreHow many ways are there to cook chicken? Let’s try to break it down.
The World Economic Forum estimates that roughly 50 billion chickens went to dinner in 2018 and didn’t come back. We don’t know exactly how that translates into total servings, but we do know people in the U.S. ate nearly 4 billion fried chicken sandwiches in 2019. That was the beginning of the Chicken Sandwich Wars,…
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