September 29, 2011
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Back to School: Equipping Foodservice Operations for the
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While at first it may seem daunting from a labor perspective, it is possible to cater to consumers’ needs around the clock through careful plan development and equipment selection, as these non-commercial operators have shown.
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Hatco Refrigerated Drop-In Wells
Hatco’s NSF 7-approved Refrigerated Drop-In wells are designed to hold and serve a variety of food products at safe temperatures, perfect for salad bars, buffets and cold food displays. The well cavity ensures energy efficiency with environmentally friendly insulation. www.hatcocorp.com 1-800-558-0607
Risk Management in Flooring
Failure to properly care for a restaurant’s floor can create a high-risk environment and increase liability concerns for the foodservice operation.
Facility Design Project of the Month: Skybox at Charlestown Races
A contemporary sports bar and restaurant perched above the casino feature equipment that enables staff to produce sophisticated, yet casual, food and drinks. Live entertainment and an interactive bar on the main casino level contribute to the venue’s popularity.
Spend years being inspired, hours planning your menu, and only minutes cooking your masterpiece. The Combitherm® from Alto-Shaam gives you the control to make it happen. Without a dollar menu.
NRA Issues Call for Presentations for 2012 Show
YUM! CEO Novak is part of the educational lineup for the 2012 NRA Show.
Johnny Rockets Opens First On-Campus Locations
The restaurant chain takes flight at colleges in New Jersey and Oklahoma.
See the Crown Jewel of Cooking from Taylor®
Two-sided grills make cooking easier, faster & smarter. Taylor® grills optimize cooking efficiency with programmable cook times, pre-set temperature controls & automatic gap settings. Click here to learn more about grills from Taylor® and our Red Cape® Commitment.
Spec Check: Microwaves
Due to varying sizes, wattages and capabilities, it is important for operators to do their homework before choosing a microwave.