The need for speed in the foodservice industry has always been priority, but as technology advances, equipment that simply gets the job done isn’t enough. Some busy operators are investing in equipment that can trim the time off throughput.
New iterations cut down on between-blend times by blending beverages in the same container they’re served in. Some models blend drinks in eight seconds, and they lower between-guest cleaning trips.
Packing a lot of heat into a small package, new ovens using independently controlled top and bottom convection heat can reach temperatures up to 842 F. Some can yield 14-inch fresh dough pizza—as well as other foods—in as little as 90 seconds, all while occupying a smaller footprint.
A regular griddle can have hot and cold spots as well as slow recovery time between items cooked, but a lidded steam griddle can reduce cook times up to 50%.
Dedicated wash stations can quickly, safely clean produce by washing and sanitizing in fully immersed bays, with many models offering automated loading and unloading for easy retrieval. The systems can cut prep time and labor, and can remove 99% of common food pathogens.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.