• Peet’s New Design Features Fresh, Contemporary Appearance in a Sustainable Space

  • Q&A: Jennifer Schmalz, Senior Brand Manager, Jazzman’s Café & Bakery/Sodexo, Paris, France

  • Eli Goldring, Sales Executive Culinary Depot, Monsey, N.Y.

  • NYY Steak in New York City

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

It’s Not Complicated

My father was a pretty good businessman. While in high school, dad began working in the family grocery store where my grandfather, and the other meat cutters on staff, taught my dad how to run the store's meat department.

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jMartinez
Juan Martinez

How A Minimum Wage Increase Could Impact Foodservice Design

While economists and politicians continue to debate the impact a minimum wage increase will have on businesses, members of the foodservice industry are better served minding their P's by focusing on processes, procedures, people, products and platforms, writes consultant Juan Martinez.

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jStiegler
Jerry Stiegler

Pizza’s Continuing Popularity, Wendy’s Might Be Second Biggest Burger Chain and More

This week we look at the pizza market’s fascinating evolution, report on the continuing controversy over wages in the foodservice industry, explore restaurant industry employee turnover and much more.

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Greg Christian
Greg Christian

Hiring Staff for a Sustainable Kitchen

With Nardin Academy's sustainable foodservice strategy in place, next up was recruiting and training the staff to execute the plan. Here consultant Greg Christian discusses the hiring and training processes that Nardin Academy followed.

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Highlights

How to Specify a Food Processor

Because there are varying types of food processors, operators need to become familiar with the different capabilities and uses. There are many considerations when specifying these units.

Here are four considerations foodservice operators and their supply chain partners should weigh when specifying the correct unit.

Type of Unit: Determine how the foodservice staff will use the food processor. For example, cutter-mixers are suitable for purees, mixing, chopping, blending and dough kneading. It is also important to consider units that accommodate different bowl sizes can provide added flexibility.

Size and Horsepower: Food type will determine the horsepower, bowl size and attachments needed. Dense products, such as cheese and meat, require a higher horsepower motor. High-volume operations also should consider units with larger bowls, more horsepower and extra feed chutes, which can help reduce prep time and increase efficiency.

Blade Type: The type of product being prepared also dictates the blade used. Different blades produce different cuts. The more dense the product, the thicker the blade should be. Fine blades should not be used for dense products, as bending or further damage can occur.

Cleaning: For easier cleaning and enhanced food safety, it is best to choose food processors with minimal nooks and crannies that can trap food and harbor harmful bacteria. Easy to remove attachments facilitate quick cleaning and better sanitation.

Safety Features: Ensure that the food processor provides safety features, such as guards and switches that turn the unit off automatically at appropriate times. This is especially important in kitchens with inexperienced cooks.

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