Evergreen Country Club Chef Randy Brown is finding that the Ovention oven helps him meet the challenge of producing high-volume food quickly. With its unique cooking capabilities, he can satisfy his customers’ desire for top-quality cuisine.
When it comes down to ordering parts for foodservice equipment, there is no disputing the benefit of manufacturer-trained customer service staff. This minimizes downtime, saving money in the long run and time and aggravation in doing the job right.
If there were such a thing as a "C-store Foodservice Endangered Species" list, you might see the roller dog and the slushie right up there at the top. It wasn't so long ago that those two items pretty much defined the state of foodservice in convenience stores. But recently, there has been a radical shift. Many c-stores now provide more than just a gasoline fill-up; they've now become a destination for fresh, creative food and drink.
Nothing makes a good first impression at a foodservice operation like sparkling clean glassware, dishware and silverware. But that doesn't happen by magic. It takes good procedures and the right equipment to have a "best-in-class" dishroom that works for both customers and staff.
Brian Bambauer, marketing specialist for Hobart, points to two trends to watch in the baked goods category in 2018. One is the continuing popularity of artisan breads, which are now found everywhere from fine dining establishments all the way down to the neighborhood sandwich shop. The other trend he sees on the horizon is Neapolitan pizzas. “The Neapolitan pizza craze is hitting home in a whole lot of places, with little pizza shops and breweries popping up,” he says.
To know what's going on in the restaurant industry, you need to ask operators. And that's exactly what Foodservice Equipment & Supplies did for its 2018 Operator Forecast. Overall, restaurant operators thought 2017 was a pretty good year for business. When asked to explain why, 46 percent of survey respondents who felt that 2017 was a better year than they expected said it was because they added new items to their menu. Almost as many (43%) say their year was better because of increased on-premise traffic.
No matter what the latest food trend may be, there’s always going to be a market for traditional, delicious comfort food and the Tom + Chee chain has capitalized on that. With almost 30 locations in 14 states, the chain serves up a selection of grilled cheese and other types of sandwiches, soups (including tomato, of course) and for something sweet, grilled cheese donuts.
Vector Multi-Cook Ovens from Alto-Shaam provide operators with unrivaled benefits for their business, including improved food quality, increased production, reduced labor cost, and the revolutionary ability to cook different foods in the same oven at the same time.
Q&A with Ross Buel, Vice President of Sales and Business Development
What is AQ Analytics and why was it created?
Ross Buel: It was created as a built-in sales reporting feature to meet one of our objectives — to provide products that will continue to improve efficiencies in the sales process for the FES industry. It’s a sales tool that provides visual reporting through charts, tables and data in real time. It allows industry decision-makers to make informed decisions based on the quoting activity done by reps, the dealer salesforce, or by manufacturers’ in-house salespeople.
Talk about how foodservice equipment needs to accommodate the smaller footprints in today’s commercial kitchens.
Faith Osborn: There is a lot of change in menus now and the way things are going in the restaurant industry. Basically, operators are looking for additional refrigeration and freezer storage options. Many restaurant kitchens have small footprints that can’t accommodate full-size equipment, especially in big cities. The industry needs to be aware that units are available that can adapt to these changes.
As Assistant Professor in the School of Culinary Arts at Chicago’s Kendall College, Chef Wook Kang is in a unique position. As a chef of 16 years, he has extensive experience with equipment. But as an instructor, he gets to see how tomorrow’s chefs interact with equipment.