NATIONAL CHAIN’S FRYER CHALLENGE II

NATIONAL CHAIN’S FRYER CHALLENGE II

As promised last month, we will now move into the second part of this three part series and discuss the recent findings from a GFEN test conducted at the Piedmont Natural Gas Test Kitchen for a national QSR in the chicken business. In keeping with tradition, we shall...
Six Ways to More Energy Savings in your School Cafeteria

Six Ways to More Energy Savings in your School Cafeteria

Energy Savings Matter For every school cafeteria, the biggest issue is, as always, the budget. A study at Michigan State University says that over 10% of school lunches come from costs which are neither food nor labor. Those costs include contract services, supplies,...
Is Local Food Sourcing Right for Your School Cafeteria?

Is Local Food Sourcing Right for Your School Cafeteria?

You have probably heard the term ‘local food sourcing’ and you may very well be in favor of it for your local restaurants and grocery stores. It seems like a great idea – it helps farmers and your local economy, it saves energy by making it so foods don’t have to be...
Commercial Kitchen Appliances – Think Before You Buy

Commercial Kitchen Appliances – Think Before You Buy

Is your cooking equipment performing as it should? Is it the right equipment for your menu items? Are your customers being served food that is safe and appealing? These questions have a big impact on your bottom line and long term success in the business. Here we’ll...
National Chain’s Griddle Challenge II

National Chain’s Griddle Challenge II

Well, it’s equipment testing time again! And this month, we will begin a three part series that reviews the recent results of evaluating three of the most popular pieces of equipment found in today’s foodservice operations: griddles, fryers and convection ovens. Our...

The Next Generation of Gas-Fired Foodservice Burners

The main goal of any commercial foodservice equipment project is to improve some aspect of the unit while ensuring that the food is cooked to the desired taste. A new cooking appliance could be twice as fast and use half the energy, but if the final food product is not as the chef desires, the appliance will not be used.