The end of the year can be an incredibly busy and lucrative period for foodservice operations. Holiday shopping means more people are out and about, making them more likely to stop at a restaurant for a meal or snack. Family get-togethers also equal more meals out.
Broilers typically operate with gas valves wide open, which compromises energy efficiency.
Some tips on maintenance from CFESA.
The popularity of salad items of all shapes and sizes has some players in this segment wilting. Despite the increased competition, resilient players in this segment are starting to bloom.
Thanks to USDA mandates, there is a greater push among K-12 schools to provide fresher, better-for-you meal options. As a result, the equipment packages these foodservice operators now emphasize multi-use items and cold and hot-food holding.
A concept with roots that go back to a New York City chef, Tossed has evolved into a thriving franchise with a menu based on salads made to order from a broad list of fresh ingredients.
Although there are electric units, the majority of broilers are gas powered.
Salata, a restaurant chain that draws its name from the Latin origin of the word "salad", was created seven years ago in one of downtown Houston's tunnel locations. The concept is simple yet relevant due to the country's focus on healthier fare.
Broilers can have a service life as short as five years or as long as 20 years, depending on use and how well the unit is maintained.
Broilers are a key piece of equipment, as these units are responsible for preparing the priciest menu items.
Trayless dining took the college foodservice sector by storm a few years ago, just as the sustainability movement began taking shape. Trayless dining means less food waste (because students are not piling on mounds of food they won't end up eating), in addition to potentially less energy and water use (because trays aren't run 24/7 through a flight-type dishmachine).
Keeping the amount of grease and food debris build-up to a minimum will help extend a broiler's service life.
Buying energy-efficient foodservice equipment is not enough to realize the savings these items promise or to lessen the impact an operation has on the environment. Proper maintenance and usage go hand-in-hand with realizing these goals.
There are a wide range of broilers offering different sizes and heating capabilities for specific production needs.
Restaurants throughout Oklahoma City, Okla. took on the challenge of a lifetime, something only most chefs might dream of doing: cooking, plating and serving a 100-course meal spanning 15 hours. Imagine the tabletop need — and potential.
