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June 15, 2017
Five Food Menu Trends: The Equipment Impact
Today’s food trends have led toward increased specifying of equipment to cook very specific dishes.
Restaurants Focus on Delivery, Retail
While delivery continues to carve out a sweet spot, restaurants find design and equipment-oriented solutions to ensure foods hold up during the delivery process.
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Efficiency & Energy Savings
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Delfield Coolscapes™ Refrigeration with GreenGenius™ (hydrocarbon based refrigeration system) utilizes natural R290 refrigerant. Including features of fully integrated door handle, LED interior light, ABS gasket, and epoxy coated shelves. Most models meet ENERGY STAR® 3.0 standards; all exceed DOE standards.
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Best Practices for Temporary Kitchens
When an operator cannot completely suspend service during a renovation, setting up a temporary kitchen can prove a viable solution.
Vulcan Hires Business Development Manager
Vulcan has hired Kimberly Robinette to serve as business development manager for its line of steam cooking equipment.
Kramer Dining Center Ups Expectations
Kansas State University transforms college dining for its students with custom menu options, seating near the culinary action, an educational component and grab-and-go options.
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Master-Bilt's Endless Merchandisers Provide Maximum Visibility
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The BEM/BEL Series Endless Merchandisers optimize product visibility and increase sales opportunities. With the tallest glass door height on the market, each door has over 200 square inches of additional viewing area. Operators will save on restocking time due to the deepest shelves available.
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Optimizing Hot Water Temp
Hot water heaters earn unwanted recognition as one of the most energy-intensive appliances in commercial foodservice facilities. Here, we present a few ways to tackle that reputation.
Bar Design in the Gilded Age
The rise of craft beer, spirits and cocktails has revived the bar culture and bar design today has to meet a whole new wave of criteria.
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