Upscale offerings, grab 'n go meals and catering are becoming more prevalent, propelling retail hospital food to the next level. There's no doubt that retail foodservice programs in hospitals cater to a captive audience.
A foodservice operation not mastering basic food safety principles is like a baseball player who lacks the ability to hit, catch or throw the ball properly. Simply put, it represents a deficiency in the most basic fundamentals of our industry.
Where would food safety be without temperature monitoring? Engineers and process control professionals understood the growing need and built in an array of feedback mechanisms converting the science of Microbiology into simple instruments for the person-in-charge. This gives the operators process control ... for temperature.
As supermarkets have evolved into convenient destinations for time-strapped customers to grab high-quality prepared foods to enjoy at home, store operations have increasingly required a variety of versatile equipment pieces to support their expanded service and menu offerings, and to market their products successfully.
Each summer, collegiate foodservice departments all across the country scramble to hire enough student employees to staff the myriad positions set aside for them. Frequently, a large student staff can make the difference between a positive and a negative bottom line. Hiring enough student employees is the first step. Training, motivating, evaluating, involving, developing loyalty and promoting take a continuous cycle that correlates with the timing of each school year, that school foodservice professionals often have to repeat each semester or quarter.
Equipment to support bulk preparation and production of menus in banquet kitchens and centralized commissary kitchens may help operators lower costs, enhance kitchen efficiency and ensure the quality of menu preparations.