- Published: June 20, 2018
- Written by Amelia Levin, Contributing Editor
Spotlights the challenges and opportunities that impact the application of foodservice equipment and supplies in the real world including green and energy efficiency concerns, foodservice equipment concerns, the impact of technology on foodservice, and the state of the foodservice economy.
For foodservice operators considering entering a space previously occupied by another restaurant, veteran service agent John Schwindt offers a few pointers on evaluating existing infrastructure items such as hoods, grease traps and walk-ins.
Wood-fired cooking is hot, both literally and figuratively. The cooking method that was once used strictly for pizza now shows up all across the menu, from appetizers to desserts. Placing a wood-fired oven on a cookline visible to diners adds the one-two punch of eye-catching drama and subtle, smoky flavor overtones. Simply adding one piece of equipment could provide chefs with nearly limitless opportunities for menu expansion.
Plant-based diets and the rise of vegetarian concepts may grab the headlines these days, but make no mistake: Americans still love their meat. The U.S. Department of Agriculture (USDA) contends that 2018 will be a record year for red meat and poultry consumption, exceeding 222 pounds per person. And NPD Group reports protein tops the list of items consumers say they want more of in their diets. With production up and protein prices down, it’s all good news for foodservice, where burgers, steaks and chops remain cash cows.
Ready or not, here it comes!
When designing cooklines, be sure to take ergonomics into consideration.
The true heart of every restaurant is its cookline. That’s where the magic happens, and ultimately it is the portion of the back of the house that strongly influences critical operational elements, from overall volume to speed of service, food quality, safety and kitchen labor.