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Specifying for Sports
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When it comes to specifying and designing for sports venues, not all facilities are alike. From baseball fields to basketball and hockey arenas to football stadiums, each have their own schedules, seat numbers, suite layouts and peak periods.
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Scratch Production? Now There’s Another Crazy Thought!
On the surface, scratch cooking seems like a pretty straightforward process for most foodservice operators. But it is important to understand how scratch cooking impacts product consistency and quality, food safety, labor and more, writes consultant Juan Martinez.
Master-Bilt Glycol Parallel Rack Systems
• Reduces energy consumption by as much as 25% over conventional glycol parallel systems
• Winner of NRA’s 2013 Kitchen Innovations Award
• State-of-the-art digital controls for greater precision, diagnostics, data logging and monitoring
• Refrigerant charge and piping reduced for less chance of refrigerant leaks
NRAEF Presents Neighbor and Diversity Awards
The National Restaurant Association Educational Foundation (NRAEF) recognized three restaurants and three entrepreneurs with its 2013 Restaurant Neighbor and Faces of Diversity American Dream awards.
Project Profile: Park Restaurant and Bar
A disjointed, subterranean space in a Harvard Square parking garage is transformed into a classic, comfortable neighborhood hot spot.
Taylor Company helps optimize your operation’s success
From innovative two-sided grills to frozen yogurt and frozen carbonated beverage machines, we offer the leading-edge equipment and comprehensive solutions you need to increase efficiency and profitability. To learn more, click here.
Breakfast Sandwiches Gain Momentum Among Consumers
Reflecting consumers’ fast-paced lifestyles, breakfast sandwiches now rank among the top 10 items Americans eat for breakfast, according to research from the NPD Group. In fact, when consumers order breakfast away from the home, sandwiches now rank higher than coffee, according to the NPD Group.
The Lemon Grass in Lacey, Wash.
A creative renovation transformed an outdated American-themed restaurant into a contemporary establishment featuring Asian-fusion cuisine.
Source of excellence: Broaster® equipment – proven superior
Broaster® foods are a proven favorite,exclusively prepared with our unique Broaster® equipment. Learn about our efficient pressure fryer equipment and its 60 years of proven performance at NRA Booth 4822 and click here now to learn more.
Health and wellness are a top priority among college foodservice directors and students, according to a survey of more than 60 college and university foodservice directors, dieticians and chefs and 200 college students across the nation conducted by Y-Pulse, a Chicago-based youth and food market research firm.