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.
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.
5 Must-have Attributes You Need From A Distributor Partner
Investing in new equipment can be a daunting task for any restaurant operator. Weighing all the factors — such as price, quality, and overall value — can be tricky. And not only that, but deciding where to purchase equipment brings a new set of considerations, such as delivery, installation/start-up, training support and ongoing service. The impact a distributor can have on the overall purchasing process makes picking the right one equally as important as selecting the right equipment.
Kick Off Your Spring Cleaning With This Annual Fryer Maintenance Check List
Our maintenance checklist is meant to help pressure and open fryer operators get back on course for proper upkeep — not just for this spring but throughout the year. Following these important steps will not only go a long way in helping protect your investment, but also help ensure that your fryers are producing a consistent and quality product.
Maximizing kitchen space: what can U.S. operators learn from their Asian counterparts
Asian food culture dictates a different approach to restaurant operations than what is seen stateside; however, understanding the practices abroad may help provide U.S operators with some new inspiration.