Foodservice Equipment Repair & Maintenance offers care and maintenance tips for foodservice equipment to help foodservice professionals extend the service life of equipment as well as guidelines for disposing and replacing units.
Found in practically every type of operation — from bars and burger joints to white-tablecloth restaurants — fryers are among the most ubiquitous types of foodservice equipment.
With operator budgets remaining tight due to a variety of economic factors, the temptation remains to buy used or lesser-known foodservice equipment in order to save a few bucks. Here are a few tips to help foodservice operators tell the good opportunities from the bad.
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.
Grills represent an integral piece of cooking equipment in many operations, as these units handle the preparation of high-priced meats, protein and fish.
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.
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.
Beverage dispensers come in a variety of categories and can handle such liquids as soft drinks, juice, milk and even coffee. Here is an overview of this foodservice equipment segment.