It's hard to believe, but we're coming to the end of another year and we are looking forward to what another will bring. So what's down the road in 2019?
Just like other foodservice operations across northern California and northern Nevada, K-12 school foodservice programs must adhere to the strict guidelines set forth by hazard analysis and critical control points, or HACCP.
We all know that combi ovens are becoming more and more popular as operators continue to learn the benefits. This also means there are more and more combi ovens on the market, making it harder and harder to determine which one is right.
Ventless cooking is becoming more and more popular for a variety of reasons. First of all, there can be enormous expenses when adding ventilation to an existing building, and often, the building owner retains those upgrades, not the operator. Even more impactful, though, are the upgrades in ventless cooking technologies.
"The glorious thing about barbecue is that it can be the great equalizer."
This is the way the founder of The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi looks at her operation, and over the years, it's popularity has resulted in more than a dozen expansions. To accommodate all these new diners, though, additional equipment was needed to maintain a level of quality and efficiency.
Running a school nutrition program can be a lot like running a large company. There are financial issues, infrastructure, staffing, inventory, and more. When you boil it all down, though, all of these challenges fit into five main categories, but more on those in a minute.
We're often asked, how do we find the right foodservice equipment for our restaurant, our school, our corporate cafeteria?
There are always related questions, too.
There are a few things we prioritize here at Pro/Line. If you look at the equipment we represent, you'll see convenience and versatility as two of our top priorities.
What does that mean?
CapKold from Groen released a new product at this year's National Restaurant Association Show in Chicago. As innovators of the cook-chill foodservice equipment category, we wanted to help educate our consultants on the differences between CapKold from Groen and other, competing options.