With the business environment slowly plodding along, a growing number of foodservice operators continue to repair rather than replace their foodservice equipment. In order for this money-saving step to truly benefit the business, however, foodservice operators should invest in planned maintenance for their equipment.
With the takeover of smartphone and tablets, restaurants will continue to explore new ordering solutions linked to these devices for convenience to the customer and familiarity.
Charbroilers are one of the most straightforward pieces of foodservice equipment but servicing them should not be taken lightly.
Between restaurants situated on or near farms to outdoor farm dining and rooftop gardens, some operators are taking the local sourcing one step closer to home.
The biggest benefit of rotisseries is that customers can see product cooking, which promotes the theater experience and can increase revenue.
With Milllennials growing into their adult years, many flock to the restaurant industry in search of fine food and drink and socialization opportunities, but also for employment.
The volume and type of product can impact the service life of a rotisserie.
With more access to funding for franchises versus a larger, publicly-funded model, chains are looking to expand the franchise way.
A number of rotisserie models include warming cabinets to hold finished products.
Though many restaurants have returned to traditional brick and mortar locations, food trucks remain a driving force in the industry and an avenue of opportunity for kitchen design and equipment.
The cleaner a rotisserie is the longer and more efficiently it will operate.
For the last few years, companies have centered efforts on reducing carbon footprints through sourcing locally, reducing energy use and cutting down on waste. Now, some food companies are taking the extra step to reduce water not just in equipment and usage changes, but also in the reduction of meat served.
Rotisseries are unlike most other equipment in that they provide a highly specific cooking process.
Regulations surrounding new federal dietary laws and the nutritional lunches schools must now serve kids will impact foodservice kitchen design and equipment selection in the future. At the same time, many high schools are building separate commercial kitchens to satisfy a growing demand for culinary education.
Units that cost less but are not energy efficient may cost more to operate in the long run.
Consumers might not want healthy food, but they want the option on the menu, when possible. Fresher vegetables, good-for-you oils and wholesome, less processed ingredients, combined with more from-scratch cooking for that authentic taste, more nutritious eating has taken hold in all sectors, and especially in schools as a result of new regulations.
