Our topic of the month — SUSTAINABILITY — is one that has gained tremendous support over recent years, and the leaders of our industry are continuing to make it a focal point of their product development. The “why” behind companies embedding this ideology into their company’s culture isn’t solely because they have the desire to do so — although many of them do. It’s because that’s the mindset of a majority of foodservice operators and consumers today.
In today’s booming economy, the hospitality industry has taken the largest hit with the current low unemployment rate. It's not only difficult to find help, but to find skilled, reliable employees that can help execute your operations vision.
Student dining demand, like the majority of foodservice segments, is in a state of constant evolution. Trends within this young demographic come and go at a rate that makes it tough to keep up. From grab & go dining and mobile ordering to awesome product displays, this fast-paced population approves of anything quick, convenient and appealing. But that’s not always the easiest feat to accomplish when it comes to costs-savings.
The ever-changing trends and demands of consumers always creates an extremely difficult challenge for kitchen operators to continually be able to meet the expectation of their diners. If one thing is for certain, you must be equipped with the proper tools that will allow you to be light on your feet and enable you to keep up with your consumers’ demands. After all, your kitchen should be as clever and creative as your culinary mind.
Let's kick things off with a little word association exercise: when we say a word or phrase we want you to shout out the first thing that comes to mind. Ready?...Blast chilling. Now, we're sure about 95% of you said some form of the term "leftovers." We only know this because that is the most common correlation people think of when they think about blast chilling. And you're not wrong! This is a major benefit of utilizing blast chilling technology. But, that's just scratching the surface of what a commercial blast chiller can provide.
High speed ovens are still a relatively new concept in commercial foodservice as they are beginning to find their niche in various types of operations within the industry. Our goal with this month’s immersive speed oven topic featuring Amana® Commercial is to get you as well-versed as possible in not just this brand of speed ovens, but in all things speed ovens to help you find the right match for your operation.
By now, you may have heard of speed oven technology and its mind-blowing efficiencies — like exponentially faster cook times compared to traditional methods, or footprints so small you’ll be struggling to find fillers for all the extra space in your kitchen. But, what exactly is it?...
I think we can all agree that preparation is key. When it comes to foodservice, the entire staff does their part in preparation for whatever the day has in store. And everyone has the same goal in mind: to make sure everything runs like clockwork during those peak hours of business. But, that preparation doesn’t just start with the people working hard to make sure things run accordingly. It starts with giving those people who are working hard to make sure things run accordingly the proper blueprint to do so. This month, we're going to be talking bar design and what it takes to create a functional, and profitable, bar.