Although many food items now come precut, and the use of processing machines that quickly cut and slice vegetables, cheese and other ingredients is more commonplace, one would be hard-pressed to find a commercial kitchen that does not contain some form of cutlery.
Miramar Contemporary Serving Utensils have aesthetically pleasing and ergonomic shapes. The stainless steel utensils are marked with the capacity on the back in ounces, milliliters and cups for portion control.
Because of the finality, once the concrete is poured and plumbing and utilities are in, there has to be a solid plan in place where all the bar components and stations will fit in from the get-go. “Space has to be allocated, volume should be figured out for sizing and there needs to be a clear idea for the needs, because equipment placement makes a big difference in output efficiency,” says Si...
Local health codes mandate the size of commercial kitchen prep sinks a foodservice operation require. This includes the number and size of bowls, water levels, backsplash heights and drain board sizes...
According to a Harris Poll survey, 94% of consumers said they would avoid an establishment in the future if they found the restroom to be dirty. Incorporating a comprehensive program supports brand reputation while also helping organizations maintain productivity.
There can be many purchasing considerations when it comes to serving line equipment, depending on the application and design. Operators need to consider the aesthetics of the front of house as well as the back-of-house support to accommodate the menu.
The 15” wide unit makes up to 273 pounds of ice every 24 hours. The unit is suitable for use in restaurants, offices and healthcare facilities. The four touch-free dispensing options include ice, water, ice and water combined, and a pitcher setting.
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