For foodservice operators considering entering a space previously occupied by another restaurant, veteran service agent John Schwindt offers a few pointers on evaluating existing infrastructure items such as hoods, grease traps and walk-ins.
When it comes to the phrase “energy recovery,” most of us likely think of capturing energy from equipment, like dishwashers. While that’s certainly an important part of overall waste management, the other type of energy recovery as it relates to waste comes from capturing gasses from anaerobic digester (AD) systems and even traditional landfills that can potentially convert into energy.
Plant-based diets and the rise of vegetarian concepts may grab the headlines these days, but make no mistake: Americans still love their meat. The U.S. Department of Agriculture (USDA) contends that 2018 will be a record year for red meat and poultry consumption, exceeding 222 pounds per person. And NPD Group reports protein tops the list of items consumers say they want more of in their diets. With production up and protein prices down, it’s all good news for foodservice, where burgers, steaks and chops remain cash cows.
Wood-fired cooking is hot, both literally and figuratively. The cooking method that was once used strictly for pizza now shows up all across the menu, from appetizers to desserts. Placing a wood-fired oven on a cookline visible to diners adds the one-two punch of eye-catching drama and subtle, smoky flavor overtones. Simply adding one piece of equipment could provide chefs with nearly limitless opportunities for menu expansion.