By Carla Landi Sitting outside with a refreshing cocktail is one of the things most everyone enjoys about summer. As such, summertime is a great time for restaurants to increase profits through proper beverage sales. If special care isn’t taken, serving beverages can turn profits into loss. Here…
By Lee Davis I have a portion control scale in my kitchen. I never use it … unless I want to weigh a package I’m mailing out. But in a commercial kitchen, a portion control scale is a necessity. Selling a 12 oz. steak when your menu price…
By Matt Kurnick Direct dining is an emerging trend in long-term care facilities. It’s pretty simple too. Rather than bring the people to the food, operators are now more inclined to bring the food to the people. Direct dining provides operators several benefits. First, it provides choices. Residents…
By Carla Landi, Matt Kurnick and Kevin Corral It’s true. Little has changed in kettles over the years. But, the recent small adjustments made on the Vulcan jacketed kettles make a huge difference in ease-of-use for operators. The biggest adjustment Vulcan has made is to the controls. Rather…
By Carla Landi Champion’s New Dry Assist Technology wins 2014 Kitchen Innovation Award It’s not a surprise that this Champion High Temp, Undercounter Dishwasher won a 2014 Kitchen Innovation Award. Champion’s new UH330B features Champion’s new Dry Assist technology. This high-temp machine speeds up the time it takes…
By Carla Landi Nobody can turn down a refreshing slush on a hot summer day. They’re irresistible. It’s even more difficult to turn away when the refreshing red and blue slush is on display, mixing and chilling for all to see. Designed for cold or frozen slush and…
By Lee Davis Imagine it’s an early evening in June and you’re sitting on the beach watching the sun go down while nursing an umbrella-topped goblet of rum, juice, and tropical fruit. You’re a restaurant owner, but your eatery has been doing well, so now you’re spending more…
By Matt Kurnick Tis the season to eat and drink outside. Patios, poolside, rooftops and decks all make great alfresco venues. One thing that could ruin any alfresco experience however is broken glass. For operators that demand a certain level of elegance in their presentation, glass is no…
SEFA President, Tedde Reid recently caught up with Panasonic’s Ken Megarr to discuss Panasonic Microwave Steamers. These exciting ovens use microwave technology to steam. Using Panasonic Microwave Steamers is extremely convenient, it produces high quality product, and can ultimately be more healthy for consumers. The Panasonic steamer doesn’t…
By Carla Landi FoodHandler recently introduced the oneGlove™ Dispensing System, a revolutionary new glove dispensing system that will dramatically change efficiency and food safety in commercial kitchens. The new oneGlove Dispensing System allows foodservice professionals to easily access gloves by the cuff, one at a time. The ease…