Ice machines are a paradoxical bunch. They can be the forgotten workhorse in a kitchen and often come in last on equipment purchasing priorities. But at the same time, they open up incredible opportunities for total-kitchen energy savings because of their improved efficiencies.
Beverage dispensers are a capital piece of equipment that offer a service life of between seven and 10 years on average.
Foodservice operators benefit from proper equipment training.
Beverage dispensers serve double duty, providing various types of drinks, dispensing ice and serving as a merchandising tool.
In order to meet new USDA mandates, school foodservice operators are learning how to better leverage their equipment packages to make the most of their often tight budgets.
It's important to follow cleaning procedures on a regular basis or the quality and taste of beverages may be compromised.
Operating from an 80-year-old, 48,000-square-foot central commissary was not only becoming inefficient and expensive, but it also posed a significant challenge for the foodservice staff at the Granite School District in Salt Lake City.
Beverage dispensers do not have high energy quotients, yet there has been an increased focus on developing units with lower energy consumption.
Heading into the 2008-09 school year, the State of Rhode Island wanted to improve nutrition in its foodservice operation. To achieve this goal, the state sought ways to add more fruits and vegetables to the menu in a way that was appealing to students, and to utilize as much locally grown product as possible.
Technological advancements have improved the energy efficiency of these units.
Writing a spec that meets a foodservice operator's needs in terms of form, function and finance requires a collaborative effort from start to finish. And holding spec remains in the best interests of all parties involved, including design consultants, dealers and reps. Here we explore some best practices for writing and holding foodservice equipment specifications.
The increased temperatures and bump in summer business can cause trouble with refrigeration equipment but it doesn't have to.
Millennials visit restaurants more than other generations so understanding what resonates with them can be the first step to building a foodservice operation that becomes a destination for this age group.
No commercial kitchen can survive without refrigeration. It allows operators to safely store thousands of dollars' worth of product and prep food in anticipation of high volume periods.
Beverage dispensers come in a variety of categories and can handle such liquids as soft drinks, juice, milk and even coffee. Here is an overview of this foodservice equipment segment.
If Arizona is the birthplace of the breakfast/lunch restaurant concept, the 21-year-old U.S. Egg Restaurant is one of this segment's pioneers.
