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  • Maintain Equipment to Avoid Supply Chain Woes

    Written by Toby Weber
    At this point, it should come as no surprise that supply chain issues impact kitchen equipment repairs. The waits for some parts, though, are truly shocking.
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  • Service Tips: Door-Type Dishwashers

    Written by Toby Weber
    Door-type dishwashers are a good mid-sized option for operations that can’t or don’t want to dedicate the pace to a flight-type unit and need more capacity than an undercounter. Here are a few tips to keeping these warewashers running smoothly.
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  • McDonald’s Quarterly Financials, Plus More Foodservice News

    Written by Jerry Stiegler
    The NRA’s March Restaurant Performance Index was virtually unchanged from its February study. The U.S. economy declined in the first quarter with Gross Domestic Product falling 1.4 points. McDonald’s quarterly financials showed mixed results. Circle K’s parent, Alimentation Couche-Tard, is in talks to acquire British-based EG. These stories and more This Week in Foodservice.
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  • Celebrate Good Times

    Written by Maureen Slocum
    Do you like to watch transformative changes happen before your very eyes? Watch the very humble and gracious acceptance speech of this year’s recipient of the FE&S DSR of the Year, Marcus Calverley, from Kessenich’s. You’ll find the short video and announcement here.
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Project Profiles

  • A Historic Renovation at Yale University

    Written by Donna Boss
    “Transformational” is how Yale University leaders describe the extensively renovated Yale Schwarzman Center. As the university’s first center for student life and the arts at the historic heart of campus, the renovated facility provides a shared space that fosters collaboration, wellness and connection among students.
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  • Renovation and Addition Supports Patients, Staff and Visitors

    Written by Donna Boss
    A bright, comforting cafe welcomes staff, visitors and patients at ProHealth Waukesha Memorial Hospital-Mukwonago in a suburb of Milwaukee. The Café 240 renovation project includes the operation’s retail concept platforms and a dining area, along with an adjacent kitchen that supports the cafe, catering and patient room service.
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