Today’s equipment technology is allowing for more innovative use in commercial kitchens. Markus Glueck, executive vice president from RATIONAL North America, details the benefits for all parties involved and the unique uses that are available to operators.
There is a common and annoying problem in the restaurant industry that doesn’t get the attention it deserves. It’s one rarely or inadequately addressed by customers or staff, but can negatively impact a dining experience to the point where a customer may not return.
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.
A Q&A with Gyner Ozgul, vice president of operations, Smart Care Equipment Solutions
From start to finish, every step in the process of dishwashing is critical to maintain food safety and efficient operation.
It’s important to keep all food prep equipment clean, but especially food slicers. Why?
Carolyn Bilger: Obviously, food safety is important in any kitchen. The slicer’s always one of the first places the health inspector goes to when they come into a kitchen. And, about 80 percent of the listeria cases typically reported can be traced back to a slicer that’s not been cleaned properly.
A Q&A with Edward Nunn, business development manager, Hatco Corporation