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Q&A with Erica Motes, vice president of sales, Beverage-Air

At Prince Avenue Baptist Church and Christian School in Bogart, Ga., reliability and food safety are paramount. While the school’s lunch program serves between 350 and 400 meals to K-12 school children each weekday, its church kitchen handles Wednesday night dinners for 300 as well as important special functions throughout the year.

Equipment downtime is the enemy in foodservice, and it’s every operator’s goal to keep it to a minimum whenever possible. Discover some professional tips to minimize downtime and get up and running in a more timely manner.

 The stats are impressive: 27 dining locations, 25,000 meals a day, 5 million meals each year. Also impressive? Many of those locations are served by more than a dozen Frontline International Direct-Plumbed® waste oil tanks—some in their 15th year of service.

A Q&A with Mary Pat Heftman, President, Restaurant Show Group

Oven cleaning can be a cumbersome task, and units used in non-commercial kitchens are no exception.

Q&A with Lori Fate, Key Account Manager East, Server Products

Serial Number Lookup, a groundbreaking parts identification tool, lets you find the exact replacement parts for a specific piece of equipment, making research and ordering more convenient than ever. This feature is the latest innovation from Parts Town and is available at partstown.com.

Non-commercial foodservice operations have their share of challenges. Having equipment that can efficiently meet consumer demands with less labor and without compromising food quality is key to success.

With all these non-stop changes, how can operators anticipate future trends and transform them into business opportunities? HostMilano provides the answer; the fair, which is directly organized by Fiera Milano, represents the leading event in the professional hospitality industry, with the 41st edition set to take place at fieramilano from 18 to 22 October 2019.

Since 1926, Kason has been manufacturing quality hardware and accessories in the United States.
Kason’s President, David Katz-Doft, is proud to describe the company as an American made, vertically integrated, trustworthy, and innovative manufacturer of quality products.

To many restaurant patrons, the term “wood-fired cooking” conjures up just one name: Firebirds® Wood Fired Grill. The chain, headquartered in Charlotte, N.C. is renowned for the true wood-fired flavor they bring to all their steak entrees as well as specialty menu items such as salmon and burgers.

The National Restaurant Association Restaurant, Hotel-Motel Show® is a must-attend for operators. But why is it also an important event for dealers and consultants?

Here’s how many operators are producing artisan-style food quickly in a minimum of counter space.

A Q&A with Trey Wiegand, National Sales Director, Micro Matic USA, Inc.

Hatco’s Director of Global Marketing and Product Development, Lorne Deacon, talks about how you can save on headaches by working with a dependable partner that delivers peace of mind—so you can focus on running your business.

The focus of commercial restaurants has always been on food and profits. Recently, this has been a rising trend for non-commercial outlets.

College and university dining services are adapting to the changing tastes and eating habits of students. Listening to what students are asking for has become an important part of the decision-making process for this segment.

A Q&A with Markus Glueck, Executive Vice President for North America, RATIONAL

As the technological capabilities of foodservice equipment become more advanced, there are exciting developments on the horizon that will drastically change the industry.

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