Running a kitchen takes a lot of daily preparation, and a lot of that preparation revolves around timing. Many kitchens have limited space and equipment that creates a challenge for smooth operation and hinders your ability to offer a creative menu. This can be a nightmare for your business, especially those high volume foodservice operations.
In a fast-paced commercial kitchen, the ability to easily control and operate foodservice equipment is critical. For example, if given the choice to stand by and monitor the cooking process or to set a desired time and temperature with the ability to walk away, there isn't a single chef who would choose the former.
Thanksgiving is the day for bringing family together to share stories, reconnect, and spend quality time with each other arguing over politics and football. Families don’t necessarily agree on everything, but there is one thing millions of people can agree on: sometimes it’s better to leave the Thanksgiving cooking (and the dishes) to the professionals.
Sometimes it's the little things that can make all the difference in a K-12 school nutrition program or a college or university foodservice operation. As it turns out, one of these 'little things' can be your choice in sheet pans.