Articles by FER Edit
Tony Sacco’s Coal Oven Pizza relies on a single, massive oven fueled by the intense heat of burning anthracite. The coal-fired stone-hearth oven is used for practically every dish on the Sacco’s menu, from pizza to cake, and soon, pasta. Here’s how one artisanal restaurant ekes maximum quality and flexibility from a minimalist cooking battery.
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MOREHow do chains select E&S products and suppliers? It depends, exclusive FER research reveals.
MOREPack your bag and head to the Los Angeles Convention Center for a trade show full of educational sessions, new products and exciting events.
MORESpace constraints dictated a challenging three-floor layout for Baptist Health Lexington’s new kitchen, servery and dock. But smart design has linked the floors’ back-of-house systems in a ground-breaking feat of integration that covers water, oil, waste and much more.
MOREThe pan and the pulper
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