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Foodservice News

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jCarbonara
Joe Carbonara

Finding the Value Proposition in Foodservice

While the recipe for value continues to evolve, in today's foodservice industry two ingredients remain constant: being knowledgeable and flexible, writes FE&S' Editorial Director Joe Carbonara.

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jMartinez
Juan Martinez

Give Me Labor Economics or Give Me Death!

Labor costs usually represent the highest, or second highest, expense as a percent of sales for a restaurant. As such, proper labor management plays a critical role in driving better unit economics for a foodservice concept. If you buy into this principle, continue to read, and if you don’t then it is more important for you to continue to read on.

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jStiegler
Jerry Stiegler

McDonald's Franchisees Are Unhappy, Burger King Founder Not a $15 Fan and More

U.S. retail sales turned positive in March and restaurant sales did fairly well. For the first time, restaurant sales exceeded those of supermarkets. McDonald’s franchisees are not in a positive frame of mind. Burger King’s founder thinks $15 an hour minimum wage will kill the dollar menu. These stories and a whole lot more in This Week in Foodservice. 

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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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