June 7, 2016
Understanding Your Equipment Repair and Maintenance Bills
Managing a foodservice operation’s repair and maintenance expenses requires an understanding of how service agents structure their invoices and fees. The more operators understand, the better they can manage their costs. These different billing practices can make it hard for servicers and operators to have a fruitful conversation about costs.
Four Secrets to Successful Summer Prep
The summer rush can be a restaurant operator’s best friend or worst enemy, depending on how prepared you are. As equipment works overtime to meet increased capacity, the change in sales mix puts strain on cold-side machines, and refrigeration equipment exerts additional energy to keep temperatures low. Follow these five steps for a successful summer-prep regimen, so you can take advantage of everything the season has to offer. Click here to learn more.
Product Knowledge Guide Deck Ovens
Deck ovens are ubiquitous to pizza operations, but foodservice operators can use this versatile piece of cooking equipment to prepare a variety of other menu items, including chicken, fish and casseroles.
Maintenance Considerations for Deck Ovens
Christopher B. Warren, director of operations for Joe Warren & Sons, a Norwood, Mass.-based service agent, shares a few ideas that can help extend the service life of a deck oven.
A Pro You Should Know: David Duckworth, Director of Field Operations, Training and Development, Commercial Kitchen Parts & Service, San Antonio, Texas
When David Duckworth joined Commercial Kitchen Parts & Service almost three decades ago after working seven years as a licensed journeyman electrician, he had no knowledge of foodservice equipment.
Service Tips: Convection Ovens
The convection oven is the workhorse of many commercial kitchens. The fan blowing hot air around the cooking chamber shortens cooking times and produces crisp crusts on breads and other baked goods. Follow these five tips to keep your unit working properly.