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In This Issue
Back to School
Denny's, Bennigan's, IHOP, Chili’s, Ruby Tuesday--these are just a handful of chains that have, in the last couple years, introduced new prototypes with dramatically smaller kitchens and even smaller dining area spaces. With dramatic rises in gas, electricity and commodity prices, it's no wonder both commercial and non-commercial operators have had to get more efficient in terms of design, labor and energy savings.
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ADVERTISEMENT
 Tips for Boosting Energy Efficiency – Free Seminar
Get tips for making foodservice operations more environmentally friendly and energy-efficient. Download the online seminar that took place Mar. 11 with FE&S Editor-in-Chief Joe Carbonara and energy efficiency experts from the Foodservice Technology Center and B.R. Guest Restaurants. Learn basic and advanced techniques for improving energy efficiency, hear discussions, and view the presentation slides. Download the webcast.
Product Showroom
Restaurant, or café ranges, handle light-duty applications. Heavy-duty ranges have similar features but are constructed of sturdier materials that allow them to stand up to higher volumes and heavier pots and pans. Operators can have heavy-duty models configured and customized as island suites. A variety of specialty ranges — tabletop, stockpot, Chinese, taco — are custom models created for specific applications.
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News You Can Use
The Foodservice Consultants Society International (FCSI) introduced Chris Bigelow as its newest member of the board of trustees. Bigelow, president of Bigelow Cos. Inc., was elected during the association's member-at-large election held in January, and his term will run through the 2009 fall conference. In other news, FCSI announced two separate topics, Sustainability in Foodservice and Waste Management from Operations to Disposal, will be the focus during a series of events it will host throughout the country.
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Products
Bunn Tiger XL Cool Froth™ superautomatic espresso machine delivers espresso, cappuccino, latte and iced specialty coffee drinks at a rate of up to 100 8-oz. drinks per hour. Double hopper holds up to 1.5 lbs. of fresh beans. Beverage sizes range from 4.5" to 7.38" tall. Features programmable control panel guides and semi-automated cleaning cycles.
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Editor's Picks
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Designing a kitchen with the proper equipment and proper placements to support food safety programs is essential for operators if they expect employees to follow the rules.
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HACCP plans, hand sinks, temperature control — these individual elements represent key components in any successful food safety program, but some operators go beyond what's required, choosing unique tools and technologies tailored to their processes to achieve better results.
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Say goodbye to the traditional lunch ladies and mystery meat at this new, sophisticated food court that brings an array of tastier choices to these high school students, thanks to an efficiently designed kitchen and versatile, top-of-the-line equipment.
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As veterans of the foodservice industry, it's important to share our knowledge and nurture our potential successors, writes Howard Stanford, of Kamau Sage & Associates.
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The cruise ship industry has come a long way since the '50s and '60s. Bigger boats mean more people, necessitating better food, but also stricter food safety programs.
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FE&S Magazine
 Foodservice Equipment & Supplies (FE&S) transports readers to the frontlines of foodservice operations to see how equipment and supplies are applied in a wide variety of professional kitchens. It is written for dealers and distributors of foodservice equipment and supplies and for those who design foodservice facilities and specify equipment and supplies for multi-unit chain operations as well as individually owned/operated chains.
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