It's not uncommon to see more consultants linking up these days, be it a casual partnership between a management advisory services (MAS) specialist and kitchen designer or full-blown merger combining both. Whereas in years past consultants — and all of us in the industry — may have kept more to ourselves, times are changing; many see forming partnerships as an opportunity to expand their services, segments, and reach.
There is no Energy Star rating for grills, since this equipment is not designed for energy efficiency.
Under pressure to contain costs and increase accountability, healthcare foodservice providers are focusing on improving patient and retail customer satisfaction. Innovative solutions to gargantuan challenges are appearing in operations nationwide.
Looking to distinguish their operations from the competition, many healthcare facilities continue to create foodservice environments that can serve as a difference maker in the eyes of the public. As such, many healthcare operators continue to incorporate sophisticated serveries, patient-focused room-service programs and, in some cases, high-end restaurants that can compete with local eateries.
A responsive, efficient room service program is bringing compliments from patients, staff and visitors and changing their perception of what patient foodservice can offer.
A rebranded food and nutrition department features the state-of-the-art, multiplatform WILDFLOWER café and room service by WILDFLOWER which offers patients a restaurant-style, on-demand food delivery system.
Grills have heat sources located below the cooking grate and food, and as the protein's fat drips onto the heat source it vaporizes to create a char broiled flavor.
Ice machines are a paradoxical bunch. They can be the forgotten workhorse in a kitchen and often come in last on equipment purchasing priorities. But at the same time, they open up incredible opportunities for total-kitchen energy savings because of their improved efficiencies.
Grills are hot pieces of equipment with metal that expands and contracts, which can put stress on connection points.
Foodservice operators benefit from proper equipment training.
Grills represent an integral piece of cooking equipment in many operations, as these units handle the preparation of high-priced meats, protein and fish.
In order to meet new USDA mandates, school foodservice operators are learning how to better leverage their equipment packages to make the most of their often tight budgets.
The higher the volume and the more sauces and marinades used, the more often grills need to be cleaned.
Operating from an 80-year-old, 48,000-square-foot central commissary was not only becoming inefficient and expensive, but it also posed a significant challenge for the foodservice staff at the Granite School District in Salt Lake City.
Grills come in a variety of sizes and types that are geared for a wide range of menu items. Operators need to carefully weigh their options when specifying these units.
Heading into the 2008-09 school year, the State of Rhode Island wanted to improve nutrition in its foodservice operation. To achieve this goal, the state sought ways to add more fruits and vegetables to the menu in a way that was appealing to students, and to utilize as much locally grown product as possible.
