Partnering with you means sharing insights that can help drive your business — and Our Take seeks to do just that. Here, we’re giving our view on the latest foodservice trends, operational challenges and the future of the industry. We hope it serves as a resource to help you do your job more efficiently, meet your customers’ needs head on and plan for tomorrow.
The NAFEM Challenge: Give Us Your Feedback
Every two years we look forward to NAFEM. Not only is this show a great opportunity to show off our innovative products to industry peers, partners and customers, but it’s an even better opportunity to meet with those stakeholders and learn what is on their minds. If we can understand their challenges and what they need to make their operations more efficient and profitable, we can then make products that better suit those needs.
Know Your Fryer’s Features: Idle Mode
In addition to managing utility and operational expenses, restaurant operators face the added challenges of keeping food fresh and avoiding waste — including cooking oil all while maintaining an efficient operation.
Make Moving to a 30 lb. Fryer Your 2019 Resolution
In 2019, consider extending a New Year’s resolution to your kitchen equipment. If you’re still using a 50-lb. fryer, it may be time to consider evaluating the benefits of a 30-lb. fryer.
Know Your Fryer’s Features: Load Comp
If each day at your restaurant was exactly the same — from the number of people that show up to the items they order — running a restaurant would be easy. But we all know, this has never been the case and will never be the case. The difficulty of not knowing what will happen each day is a challenge preventing you from being able to eliminate waste and produce consistent high-quality products.
Three Tips for Better Combi Cleaning
A clean kitchen is as important as it gets in the restaurant industry. With the number of utensils, surfaces and equipment that need cleaned, it is a time consuming, tedious and ongoing job. That is why when you find equipment that can help reduce cleaning time and energy, you need to investigate. One piece of equipment that offers incredibly flexibility in the kitchen and can offer easy cleaning options, is the combi oven — many are even offered with a self-cleaning feature.
What You Can Expect On Installation Day
A much anticipated day – installation day. You have invested your time, energy and have weighed all of the options to make sure your new equipment is the right investment for your restaurant. You are confident the new equipment will maintain your brand’s high standard of quality food and have even built excitement amongst your team when talking about the efficiency and ease-of-use.
Is now the time to invest in combi oven technology?
The restaurant business is tough. Fighting for ‘share of stomach’ can be cutthroat. Because of the fast pace of trends and consumer demands, restaurants need to constantly evaluate not only customer facing efforts, but also all aspects of their business including back-of-house. Labor, training, efficiency, product quality, lack of space, crowded hood space and menu flexibility are all headline concerns and finding unique ways to identify an opportunity to improve in any single space can be a game changer.
How the Top QSR Chains Decrease Turnover
With Chick-fil-A's Mike Walpole, International Supply Chain Director
Retaining talent is vital to the success of just about any business. However, in some industries like foodservice, this is much easier said than done. According to an article by AZ Central, employee turnover rates in the fast food industry are commonly as high as 150 percent. If a business can retain employees at a higher rate than what is typical for the industry, it stands a far greater chance of success in the market.