• FE&S' 2014 DSR of the Year: Jason Sem

  • Designing for Multiple Generations

  • DSR of the Month, August 2014: Phil Blas, Smallwares Sales Manager Smith & Greene Co., Kent, Wash.

  • Crossings Restaurant in South Pasadena, Calif.

Foodservice News

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jCarbonara
Joe Carbonara

Meaningful Value: Innovation and Information Sharing

W hen the economy tanked seven years ago, innovation became the panacea that was going to cure everyone's fiscal ills. Business leaders and politicians tripped over each other in a race to the microphone to let everyone know they were ready to lead the charge toward innovation, which ultimately would spark the economic growth the U.S. so desperately needed to break free from its economic tailspin.

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jMartinez
Juan Martinez

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

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jStiegler
Jerry Stiegler

Operators Concerned about Sysco Merger, Unit Growth Flat and More

 

Consumers kept a tight grip on their wallets in July, according to the U.S. Commerce Department but restaurant sales kept chugging along. Also, the NPD Group provides an update on unit growth while another study finds foodservice management optimistic about the future though they expressed some concerns about the Sysco/US Foods merger.

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Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

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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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