Some folks are great at identifying and following trends; others create them. Ken Schwartz, FCSI, President of SSA Foodservice Design + Consulting, relates, “We look at every venue individually, because each venue has its own identity. We help clients create oneof-a-kind experiences, by design or operation. We even design new equipment and tools for our clients. Any time we can do something that benefits our clients, we will.”
Back-of-house or front-of-house, a couple of flat surfaces on wheels can be the easiest way to get things where they’re needed. But how do you decide on and then specify the cart that’s best for your needs?
Getting everything perfectly cooked and served on time is an art form. However, some situations make that challenging. Maybe a cook-and-hold oven would help. But how do you decide—and once you decide, what do you look for?