August 25, 2011
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Reusables vs. Disposables in Foodservice Operations
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To reuse or dispose? That is the proverbial and, in some cases, literal million-dollar question for foodservice operators, from the smallest quick-serve restaurant to the highest volume K-12 or college cafeteria.
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NAFEM Launches Sustainability Calculator
This new tool facilitates environmental impact reporting for foodservice equipment purchases.
Master-Bilt Walk-In Coolers & Freezers
• Custom and Quick Ship models with matching refrigeration systems
• A wide variety of options including our Master Controller system
• Winner of 2010 FES Best in Class Award for Operator segment
Food Safety Webcast
Join FE&S as foodservice operators discuss what it takes to pass a health inspection in Lessons Learned from the Health Inspection on September 27 at 1 p.m. (CST)
Hungry Howie’s Pizza has an Appetite for Growth
Endeavoring to become a national player in the über-competitive pizza segment is not for the timid. Nevertheless, it’s a goal that Hungry Howie’s Pizza has set out to accomplish by taking its core strengths — freshly made, flavored-crust pizza to-go — to market in new, strategic ways. The Michigan Heights, Mich.-based chain has rolled out a new prototype, freshened up its look, established new marketing initiatives and tightened up its operations to reduce costs, ensure consistency and enhance speed of service.
Mars Presents The LoPro Series Air Curtain
The Mars LoPro Series Air Curtain can be used over walk-in cooler and freezer doors to provide environmental separation and insect control. Eliminate unsanitary, unsightly and unwanted plastic strips, by using this seamless, effective, and cost-efficient air curtain. NSF Certified units available.
Facility Design Project of the Month: Harbor House in Milwaukee, Wis.
A long production line, an expansive oyster and seafood bar and extraordinary views of Milwaukee museums and Lake Michigan set this upscale seafood restaurant apart from Bartolotta Management Group’s other restaurants in this classic Midwestern city.
Juan Martinez takes to his blog to try to differentiate between fast-casual and quick service. It’s not an easy task.