December 13, 2012
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Introducing Full-Service, Small-Scale Induction
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With the real estate costs remaining a concern, many foodservice operators continue to explore smaller, more compact kitchen designs that leverage the energy-efficient nature of induction, rapid cook ovens and other ventless technologies.
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Facility Design Project of the Month: Old Faithful Inn’s Kitchen Renovation At Yellowstone National Park, Wyo.
A new central kitchen, which incorporates contemporary cooking and rapid chilling elements to streamline production output, supports product consistency and an enhanced menu at this national park’s historic hotel.
Master-Bilt Master Controller Option
• Electronic controller system for walk-in refrigeration systems
• New version 2.0 featuring Web2Walk-In internet access
• Reverse cycle defrost feature saves 80% energy usage over electric defrost heaters
• Saves up to 27% in total energy usage over all-mechanical refrigeration systems
NRA Study Looks at Operational Trends for 2013
Heading into 2013 foodservice professionals remain cognizant of a variety of operational challenges they will need to address in the coming year such as higher ingredient costs and the need to further integrate technology into their businesses. And the National Restaurant Association’s “What’s Hot in 2013” study, done in conjunction with the American Culinary Federation, sheds some light on the way operators plan to address these challenges.
Vanderbilt Campus Dining Receives a 2012 Chefs of Tomorrow Award
Vanderbilt Campus Dining, a nonprofit, university-managed auxiliary service for Vanderbilt University in Nashville, Tenn., is the recipient of a 2012 Chefs of Tomorrow Award, presented by Olson Communications.
Extend the Lifespan of Refrigeration Equipment while Saving Energy
Berner International’s Walk-In Cooler Efficiency Kit, featuring the NSF-approved K–Zone air curtain, makes installing air curtains over cooler doors quick and easy. Berner’s K–Zone air curtain keeps refrigerated air from escaping through open cooler doors, saving energy and allowing refrigeration equipment to run less.
Foodservice Design Consultants: Yesterday, Today and Tomorrow
What made foodservice design consultants successful yesterday does not necessarily guarantee them a place at the table today or tomorrow. No other members of the foodservice supply chain have had to evolve their business practices more in order to remain relevant. From forming partnerships to expanding their knowledge base to occasionally walking away from business, foodservice design consultants continue to roll with the changes.
AccessPoint Opens LA Office
AccessPoint Group opened a branch office in Los Angeles. James Bailey, vice president of culinary services, leads AccessPoint’s new office.