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.
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.
Basic Food Safety and How to Instill it in the Company Culture
An issue related to food safety – or lack thereof – is every operator’s worst nightmare. It seems every few months we read about a new (or renewed) food safety issue at one major chain or another. According to a study done by the Johns Hopkins Bloomberg School of Public Health, the cost for a restaurant that experiences a foodborne illness outbreak can run up to 101 percent of their annual revenue. This, and the general desire to keep patrons safe, makes preventing illness the foremost goal of any chef and organization.
Taking Equipment Training Back to Basics
With Peter Krause, Global Technical Training Manager
“Tell me and I forget, teach me and I may remember, involve me and I learn.”
How to Hold Your Fried Items with Confidence
Whether it’s chicken, fish, shrimp or mozzarella sticks, consumers universally expect the same out of fried items. We fry foods specifically to retain their moist or juicy insides and (most importantly) to add that crunchy, golden delicious outside.
Why the F5? How about speed, efficiency and hard savings?
We changed the frying game back in 2008 with our Evolution Elite. This 30-lb. open fryer focused on producing quality food while improving operations and saving time and money. The overwhelming success of that first 30-lb. platform had us wondering — where do we go from here?
The Low Oil Volume Frying FAQ You’ve Been Looking For
Hanging on to that old fryer may seem like the frugal decision for your business, but is it? Have you really considered the impact that an aging, inefficient high oil volume fryer has on your business’s bottom line? For operators still on the fence about making the switch to a low oil volume fryer, there’s plenty to consider in regards to the ROI that can be realized by updating your equipment.