Ice is an American institution. Just ask anyone who has ordered a soft drink in Europe. The commercial icemakers that do all the work, on the other hand, are a bit more controversial. They take up space, they make noise, and they're not aesthetically pleasing. Thanks to Remote Ice Delivery Equipment (RIDE) from Follett, though, there's a simple solution.
The only thing worse than seeing wasted beer go down the drain is seeing wasted money. And when you're a bar owner in St. Louis or a beverage manager in Kansas City or anywhere in between, those two concepts can be the same.
The Manhattan is one America's iconic cocktails. There are a wide range of stories and myths to where and how the cocktail first became famous, but no matter what your origin of choice, there's no mistaking the Manhattan as one of bar-goers' favorite drinks of choice.
Beer lovers, like beers, come in all shapes and sizes. Some prefer traditional, light American lagers while others would rather drink hop-bomb IPAs. Now more than ever, our collective palate for different beer styles and flavors is expanding and diversifying, and bar operators with the right equipment can take advantage of this growing trend.
Whether it's a line cook or a school's nutrition director, school cafeteria personnel can change hands from year to year. This means recipes that are being used one semester might completely change the next because the people who cook them change. And with changes in recipes comes changes in equipment. Oftentimes a school cafeteria will have equipment and supplies that haven't been used in years. They sit around in storage closets taking up space just waiting to be used.
From one particular district near Minneapolis, Minnesota, that equipment turned out to be a collection of braising pans. Apex sent our corporate chef, Adam Klosterman, to the northwestern suburbs of Minneapolis, and this is what happened:
Safety is the most important factor to any school nutrition program. Even more important than nutrition itself, serving safe food that has been properly prepared and handled is the first goal to ensuring a safe student body.
Another important factor in school nutrition programs is funding. The bad news is budgets are getting tighter and tighter, and this means school cafeterias need to function even more efficiently than they have in the past. The good news is solutions exist that can help school nutrition programs meet both safety and efficiency standards at the same time.
For our team at Apex, NAFEM15 was one of the greatest shows in recent memory. The level of excitement and enthusiasm was off the charts. Of all the booths we visited, a few stand out for their innovative product offerings and their entertaining presentations. Perlick was one of those booths.
From items like the new wall-mount tower and the Tobin Ellis Signature Cocktail Station to the innovative ArcticPour technology, we were impressed by Perlick's dedication to everything bar and bartender. Efficiency and increasing beverage program profitability are the names of the game. But as great as it was to see their equipment in the booth, there's nothing like seeing where it's needed inside an actual foodservice operation.
Maximizing Hospital Meal Quality with a Meal Delivery System
How hospitals deliver food is important. From the food delivery carts to the people who push them, patients pay attention to the details and have opinions about the perceived quality of their hospital meals.
According to a study from the National Institute of Health, patients rated the quality of their food significantly higher when a dietary employee versus a nursing employee delivered it. Likewise, in an article in Today's Dietitian, Maura Keller recognized a trend toward technological innovations to streamline healthcare nutrition delivery processes and personalize meal selection.
"New technologies and innovative products can keep any industry fresh, and the hospital foodservice industry is no exception," Keller said. "Medical facilities, both large and small, are embracing technological advancements in food preparation, distribution, and safety. By doing so, they are impacting the health and well-being of their most important customers: the patients."
A critical element to this trend is a shift toward more individualist foodservice delivery models. This increases quality, freshness, and convenience within a healthcare nutrition program, and it is accomplished, mostly, in two ways: menu development and food delivery.