Trends

Keeping the foodservice equipment marketplace up to date with the latest menu and concept trends.

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Slicing fresh and on demand has become more prevalent in today's foodservice operations.

Hotel foodservice operations are among the most diverse because, in many instances, these businesses must be multifaceted. This can be particularly challenging for a restaurant that has made a name for itself by offering creative, cutting-edge, modern gastronomy such as molecular cuisine.

Although slicers have an average service life of about 10 years, this equipment can last decades, depending on use and care. Here are a few ways to tell when it is time to replace a slicer.

Although it is now adjacent to The Grand Del Mar, a AAA Five Diamond luxury resort in San Diego, Addison was launched as a stand-alone restaurant a year prior to the resort opening.

Foodservice operators can employ slicers in numerous ways to support a variety of menu applications. Here are a few examples.

Juice bars offer traditional foodservice operators such as colleges, hospitals and even B&I the opportunity to cash in on consumers' desire to purchase more healthful menu items. Of course, making this kind of transition requires several key foodservice equipment and design considerations. 

Properly cleaning and maintaining slicers is important to reduce the risk of bacteria growth and cross contamination. Here are five maintenance steps operators can take to ensure a long and safe service life from their slicers.

Foodservice operators looking to purchase new equipment can turn to service agencies for guidance on energy efficiency, reliability and more. 

Operators must determine both their current and future needs in how the slicer will be utilized prior to purchasing this equipment. Here are several factors foodservice operators should weigh when purchasing slicers. 

Even the most basic rotating rack oven requires a significant upfront investment from foodservice operators. These operators should take a few basic steps to make sure that investment pays off over the long-term.

Slicers are among the most energy-efficient production tools used in commercial kitchens.

Roll-in refrigerators keep food temperatures between 36 and 38 degrees F. 

Purchasing energy-efficient equipment can lead to, in some cases, dramatic reductions in energy and water costs — that's been proven. But without proper maintenance or operator training, poor performance can easily negate any potential savings. What then is the point of those upfront investments?

Roll-in refrigerators can be an afterthought, since these units are not as interactive as other types of equipment. 

Thanks to a slowly improving economic environment, consumers and business travelers are hitting the road again — with a healthy appetite for hotel foodservice. With free breakfasts, gastropubs, fine dining, banquet service and more, hotel foodservice offers a little something for most travelers.

Roll-in refrigerators are typically utilized for prep line storage.