In Foodservice Trends by Randy Baum
28
December
22
December
In New Products by Randy Baum
Rubbermaid Introduces Color-Coded Foodservice System
By Lee Davis, CFSP The year is coming to an end, but Rubbermaid Commercial Products is already looking forward to a safer and more prosperous new year with the launch of their Color-Coded Foodservice System. Cross contamination is a significant food safety issue that can impact both patrons and business operators. One of the best ways to avoid cross contamination is by using color-coded utensils for food...
14
December
In Product Updates by Randy Baum
Pre-Chillers for Ice Machines – from Elkay
By Lee Davis, CFSP Does your current ice machine have a really slow harvest cycle? Or perhaps you feel it should be producing more ice per day, especially during warmer months? The problem may not be your ice machine. It may be the temperature of the water coming into your facility. The temperature of tap water can vary dramatically from one location to next, and from one...
07
December
In Product Updates by Randy Baum
Garland High Efficiency Broiler
By Carla Landi Garland built a broiler that makes a lot of sense for chefs and busy foodservice operations. Broilers have never been known for efficiency or ease of use, until now. Garland’s High Efficiency Broilers are designed to carry their weight in restaurant kitchens. They easily fire up with a Quick-Switch start-up. The electronic ignition eliminates the need for pilot lights and with less BTU’s...
30
November
In Toolbox by Randy Baum
Frymaster Filtration Methods
By Carla Landi We all know how important the process of filtration is when utilizing fryers for your menu items. Fryer oil filtration effects the quality and consistency of menu items and can significantly impact bottom line profits for an operation. Regular filtration practices can extend the life of your costly fryer oil and can make or break customer satisfaction. It is recommended that fryer filtration...
23
November
In New Products by Randy Baum
Panasonic Brings Induction Cooking to a New Level
By Carla Landi Panasonic’s new commercial induction cooktop is one-of-a-kind. They designed an induction cooktop that can be used with any pan, even aluminum. They have taken away the famous drawback to induction cooking, but kept the great advantages associated with this popular cooking method. Panasonic’s induction cooktop delivers efficient heat directly to the cooking vessel, providing the known advantages of less wasted energy, a cooler...
16
November
In New Products by Randy Baum
Vollrath Contoured Carving Station
By Carla Landi The timing couldn’t be more perfect to take a look at Vollrath’s Contoured Carving Station. The holiday season is right around the corner and the Contoured Carving Station is a great way to take your buffet line to the next level. This beautiful Contoured Carving Station comes from a line of quality buffet products from Vollrath. The look and feel is warm and inviting...
09
November
In Product Updates by Randy Baum
Cambro and Food Safety
By Carla Landi Cambro spends a lot of time researching the challenges that foodservice operators face on a daily basis. One of the very important challenges that Cambro focuses on is food safety. Their StoreSafe® brand offers a wide variety of products that make it easier for busy operations to keep up on their food safety practices. Watch the video below for 5 Steps to Food...
02
November
In New Products by Randy Baum
Slicing & Dicing with Winco’s New Kattex Line
By Lee Davis, CFSP Like many, I’ve always had a fascination with specialty kitchen tools. Perhaps it comes from growing up during the 60’s and 70’s watching Ron Popeil hawk his Veg-O-Matic Slicer on TV every night. They made him wealthy and famous. Comedians from Dan Aykroyd to Gallagher spoofed his product, but in the end, the pitch was effective because the concept was solid: Inexpensive...
26
October
In New Products by Randy Baum