A major renovation that turned an existing dining hall into a marketplace-style servery resulted in nearly $2 million in additional sales.
Pot and pan washers can save significantly on staff labor used to hand-scrub tough baked-on food remains.
In a consolidation effort geared toward saving money, Ramsey County Correctional Facilities in St. Paul, Minn., took over two juvenile operations, including a detention center and residential treatment facility, two years ago.
Operators should consider replacing older pot and pan washers, which may be less efficient and, as a result, cost more to operate. Here are five other indications that it may be time to replace a pot and pan washer.
As one of the country's smaller states, Rhode Island doesn't have county corrections facilities, but instead utilizes a unified system. Its prison facilities include an intake service center; maximum-, medium- and minimum-security prisons; and a women's correctional facility — are all located on the same campus in Cranston.
Unlike traditional warewashers, pot and pan washers can thoroughly clean heavily soiled, larger items.
With the concept of sustainability becoming more top of mind for most everyone, buzz words like "green," "eco-friendly" and others now permeate all facets of the business and consumer worlds, from advertisements to product packaging to marketing and signage on company doors and windows.
Cleaning and maintenance procedures for pot and pan washers are similar to traditional warewashers. Here are six steps foodservice operators can take to extend the service life of their pot and pan washer.
While they may want their customers to roll the dice, so to speak, casinos do exactly the opposite when specifying foodservice equipment. Their approach can best be described as thorough, calculated and effective. In this article, a veteran foodservice design consultant shares 10 characteristics casinos look for when buying foodservice equipment.
Pot and pan washers are a good option for cleaning various types of larger cooking containers and baking pans.
Whether it is for a scheduled maintenance visit or an emergency repair, service calls can be costly and time consuming. However, foodservice operators can take several steps to ensure that they get the most out of a service technician's visit while keeping the costs of these calls to a minimum.
The Energy Star certification criterion for pot and pan washers has recently been updated.
A combi oven represents one of the more expensive pieces of equipment foodservice operators can buy, with large high-end units easily running tens of thousands of dollars. Such an investment demands care from the operator. Here are five guidelines on what to do — and not do — to keep a combi oven running properly.
A key component of any sustainable foodservice operation involves saving energy, water and waste as well as reducing carbon footprints. Not only does this benefit the environment, it also makes the business more efficient.
Once thought of as something that applied only to the quick-serve community, speed of service has become just as much of a priority for fast-casual and other segments of the foodservice industry. As a result, designers must strike that delicate balance between speediness and customer service.
Rate your organization's implementation of sustainability food practices. Check all that apply.
