An ongoing evolution in dining operations has been in effect on college and university campuses across the country for some time now. Gone are the days of mealtime cafeteria tray lines in institutional settings, serving three squares.
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.
To reduce incidences of foodborne illness, E&S channel partners need to ensure that end-users understand that operations planning, facility design, handwashing equipment and supplies, and hygiene education are all interrelated safety components.
Whether providing meals for hungry disaster relief workers at remote locations or bringing revenue-building retail outlets to highly trafficked areas, mobile foodservices require specialized equipment packages to serve customers safely.