The Specifier: Reusables vs Disposables in Foodservice Operations

The Specifier from Foodservice Equipment & Supplies

August 25, 2011

Reusables vs. Disposables in Foodservice Operations

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.

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Master-Bilt Walk-In Coolers & Freezers

Master-Bilt

• 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 Master-BiltOperator 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)

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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.

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Mars Presents The LoPro Series Air Curtain

Mars Air

The Mars LoPro Series Air Curtain can be used over walk-in cooler and freezer doors to provide environmental separation and insect control. Mars Air 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.

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Fast-Casual Defined

Juan Martinez takes to his blog to try to differentiate between fast-casual and quick service. It’s not an easy task.

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ACT by Manitowoc


The XGuard by BSI


Encore Plumbing Products


LED lighting by Kason