Coffee brewers are offered in different sizes and types for a wide range of applications. When specifying these units, a number of factors come into play.
Sweeping changes in the last few years have affected all members of the foodservice industry. That includes manufacturers' reps, a group that has especially had to adapt to these changes — not to grow, but just to stay in business.
The better the condition of the water being used, the less maintenance issues a coffee brewer will experience.
Reese Travis and his business partners were looking for a unique food concept that they could bring to Oklahoma. After considering creating a new chain, Travis went back to one that had already impressed him.
The beverage service provided by coffee brewers is an essential aspect of most foodservice operations.
It should be as simple as it sounds. Turn something on when you need it. Turn it off when you don't. Yet for decades kitchen workers have done exactly the opposite. In fact, even the most prestigious of culinary schools have taught future cooks to fire up the grills the moment they walk in the restaurant door, even if service doesn't begin for hours.
Lime scale can negatively impact a coffee brewer by damaging parts, which can lead to a shorter service life for this piece of foodservice equipment.
As investment bankers in New York City, Helen Yung and Jan Wichayanuparp were afforded many opportunities to travel and eat great food at high-end restaurants. While it seemed like they had it all, the 9/11 tragedy was a wake-up call for both to follow their real passion.
Foodservice operators can choose between pour-over, automatic and satellite brewers to produce traditional coffee.
Want to check out some of the most exiting things happening in foodservice today? Head back to college. Not to the classroom but to the cafeteria. One quick look around the dining facilities at leading schools large and small today confirms that they look nothing like your father's, mother's, or unless you're fresh out, even your own college cafeteria.
Found in practically every type of operation — from bars and burger joints to white-tablecloth restaurants — fryers are among the most ubiquitous types of foodservice equipment.
An independent liberal arts college in Brunswick, Maine, Bowdoin College takes its motto, "The College and the Common Good," to heart in all departments, including and perhaps especially in dining services. Known for high quality that consistently lands it at or near the top of the Princeton Review's annual ranking of best college food, Bowdoin's dining program touts not only great eats but a pacesetting, comprehensive portfolio of sustainability initiatives as well.
With operator budgets remaining tight due to a variety of economic factors, the temptation remains to buy used or lesser-known foodservice equipment in order to save a few bucks. Here are a few tips to help foodservice operators tell the good opportunities from the bad.
The campus of the College of William & Mary (W&M) in Williamsburg, Va., is big on historic charm. Chartered in 1693 by King William III and Queen Mary II of England, it's the second oldest college in America, it touts the oldest college building in the United States, and its Colonial Campus section has been restored to its eighteenth century appearance. But it's also a modern, progressive campus in every sense, including its dining program, which stands out in part for its firm commitment to serving students with food allergies and other special dietary needs.
With consumers remaining hungry for frozen desserts, a growing number of foodservice operators continue to add these sweet treats to their repertoire. And like other segments of the foodservice industry, restaurants offering ice cream and frozen yogurt continue to use locally sourced and sustainably produced ingredients to appeal to customers' complex palates.
Nearly 40 percent of incoming UCLA freshmen in the 2010-2011 school year were Asian or Pacific Islanders, a core demographic that Peter Angelis, assistant vice chancellor for housing and hospitality services, felt wasn't being adequately served by the school's foodservice program. Students could always choose from a handful of Asian fusion dishes, but they weren't the authentic, home-style foods that those students craved and that so many others raised in culturally diverse Southern California were used to eating in the area's many ethnic restaurants.
