October 15, 2015
Trick or Treat: How to Determine the Right Equipment for the Job
Every piece of equipment offers many features and benefits but not all are right for every foodservice operation. When you find the right piece, it’s a treat. But when you spec the wrong item, operators can feel tricked. In honor of Halloween, we caught up with a couple of consultants to hear their thoughts on the key considerations when making informed specifying decisions to ensure operators enjoy more treats than tricks and steer clear from any ghastly situations.
Is the Minimum Wage Good for Your Business?
How can foodservice operators address rising labor costs? Consultant Juan Martinez offers some food for thought.
Master-Bilt Walk-In Coolers & Freezers
- Bilt2Spec™ custom can be designed to fit virtually any size or shape
- Quick Ship and 10-Bilt™ models provide quicker solutions with matching refrigeration systems
- A wide variety of options including our Master Controller electronic controller system
Facility Design Project of the Month: Café 750 at The Principal Financial Group in Des Moines, Iowa
This renovated bistro-style dining environment focuses attention on the culinary staff and their creations while inviting employees to relax in spaces that encourage community building.
Werewolf Cookline Project: An Update
Earlier this year, the PG&E Food Service Technology Center (FSTC) in San Ramon, Calif., teamed up with SoCalGas and San Diego Gas & Electric (SDG&E) for a grant project awarded by the California Energy Commission to study kitchen system optimization in commercial foodservice and the use of high-efficiency commercial cooking equipment in various foodservice operations. We’ve got an update on how it’s going for one operator.
Trend: Restaurant-Market Hybrids
Why have restaurant-market hybrids become such a rising trend? It’s simple math, really. When well designed, the whole becomes greater than the sum of its parts. Restaurants that incorporate one or more retail food sections enjoy several advantages. However, guiding customers through the experience requires design elements such as traffic patterns, materials and finishes.