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July 28, 2011
Healthifying the Foodservice Industry
As the push to provide consumers with healthier menu choices grows, foodservice operators are altering the designs of their facilities and their equipment packages to better meet the challenges of the day.
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Uno’s Unveils Environmentally Friendly Prototype
As part of an initiative that started two years ago, casual dining chain Uno’s has slowly started to roll out a new prototype unit that has less of an impact on the environment than before.
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Sweet treats. Sweet sales. From Taylor®.
Frozen yogurt is hotter than ever. The more guest-pleasing flavors, the sweeter the sales. Satisfy demand for this trendy temptation with innovative Taylor frozen dessert equipment. Experience Taylor’s Red Cape® Commitment  and maximize your profitability; contact a Taylor distributor today.
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NRA Changes 2012 Show Dates
The National Restaurant Association has changed the dates for its 2012 tradeshow to May 5-8 from May 19-22. The show will take place in Chicago’s McCormick Place, as previously planned.
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Q on the Riverwalk at Hyatt Regency San Antonio
A comprehensive redesign and renovation of this lobby restaurant and bar are part of Hyatt’s brand positioning and strategy to highlight food and beverage within its properties.
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The Traulsen TS Prep Table
Keeps ingredients fresh for up to 15 hours with the lid open. See more fresh thinking. 
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Commercial Kitchen Risk Management: Exhaust Hoods
The second part of a series on Risk Management in Commercial Kitchens focuses on the exhaust hood, that often-overlooked big silver box sitting in the back of the house.
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FE&S Fields Best in Class Research
FE&S’ Best in Class Study is one of the foodservice equipment and supplies industry’s most highly sought after and in-depth pieces of research. That’s because this study allows you — the foodservice operator, dealer and consultant — to share your experiences about working with the various equipment and supply items that are the tools of your trade.
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Reduce Cost, Maintain Quality
By taking the variation out of the system and reducing the overall complexity, we have been able to increase quality and reduce costs, writes Joanne Shearer of Avera Heart Hospital of South Dakota.
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