A Q&A with Kyle Kestner, business unit manager, Prince Castle
What does the future of foodservice look like? The answer is that it will look significantly
different from today, as manufacturers and operators take advantage of new control technologies, such as the cloud and IoT capabilities.
A Q&A with Jessica Harrington, principal application engineer, Accurex
A Q&A with Christian Koether, CEO, Kitchen Brains
A Q&A with Andrew Gomez, Specialty Coffee Sales and Training Manager, Wilbur Curtis Co.
Not all mixing needs are the same. For some kitchens, making the investment in a maximum heavy-duty mixer not only isn’t feasible in terms of cost — but it also isn’t necessary. In many cases, the kitchen may not have heavy mixing jobs or need to mix continuously throughout the day.
A Q&A with Marty Olson, district manager, Smart Care Equipment Solutions
A Q&A with Erik Koenig, vice president, Strategic Marketing & Product Content, Heritage Foodservice Group
A Q&A with Brittany Danielson, CFSP, marketing communications manager, Scotsman Ice Systems
A Q&A with Shashwat Nath, product manager, controls, Heatcraft Refrigeration Products
A Q&A with Michael Renau, Product Design, Renau Electronic Laboratories
What if you found out today that none of your hard work mattered?
Ever wonder what lurks behind the shadows that could keep your commercial kitchen from running as smoothly as possible? It may not just be limited to the equipment…it could be a number of things that you haven’t even considered.
With 24 kitchens serving 15,000 students, Texas’ San Angelo Independent School District requires reliable equipment that can handle producing 7,000 breakfasts and 6,000 lunches every day.
By their very nature, kitchens are hot. Making your dishroom more comfortable can help with employee retention and, by using Ventless Energy Recovery, it can help with your bottom line.
