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Category: "Foodservice Trends"

A Picture Says a Thousand Words

By Lee Davis Below is a photo I took myself. I’m no professional photographer, but what you can see from this picture is that these two Rubbermaid BPA free food containers bare no sign of food stains or discoloration. I photographed them on a white café table, so…

InSinkErator Attacks Food Waste

By Carla Landi Foodservice operators have seemingly searched every nook and cranny for solutions to help reduce operating costs and boost revenues. They are also bridled with the challenge of food safety, providing a clean work area and their responsibilities to the environment. After reviewing the studies on…

The Importance of ServSafe and Food Safety

By Chris Perrotte and Matt Kurnick September is National Food Safety Month. Really though, dedicating one month to the importance of food safety just isn’t enough. The Center for Disease Control (CDC) estimated that in 2011, 47.8 million Americans contracted some sort of foodborne illness, that’s about 1…

Sous Vide or “Under Vacuum”

By Matt Kurnick It’s not uncommon for trends within the foodservice industry to start at the figurative “top” and work their way “down”. Such is the case for sous vide cooking, which had its ground-breaking moments in fine dining establishments, and is now taking off in fast casual…

More Textures for Your Tables

By Lee Davis If variety is the spice of life, textures are no exception. In our June 5 post, Oneida Texture as Pattern, we shared a video that featured Oneida’s recent tabletop “texture as design” trend. Turns out Oneida’s not the only manufacturer on the texture bandwagon, Cal-Mil…

Oneida Texture as Pattern

By Matt Kurnick In Oneida’s quest to design jewelry for the tabletop they’ve found themselves on the forefront of the texture as pattern trend. Two of their new offerings are great examples of how playing with textures in flatware can raise the bar for the aesthetics of a…

Ice Cold, Infused Beverage Dispensers

By Matt Kurnick This week is Independence Day, a symbol of patriotism and the middle of summer. In planning a menu for this time of year, one thing is needed no matter the meal – an ice cold beverage. Iced teas and Lemonades are the obvious classic summertime…

CMA’s Tsunami – A Clean, Green Dishmachine

By Lee Davis The last time I was in a commercial kitchen during peak service hours, the area around the dishwashing pre-rinse station did indeed look like a tsunami had hit: water splashed on the floor, dirty dishes stacked everywhere, a waste can overflowing with food soil and…

Pure, Precise, Sous Vide with Vollrath

By Matt Kurnick Pure flavors and precise temperatures, the ultimate goals of every chef. Recently Kitchen Biz caught up with Chef Richard Rupp, Corporate Product Training Manager at The Vollrath Company, to learn about a new product from Vollrath and the exciting culinary trend that can help reach…