4 tools to speed up throughput

Lisa White, Associate Editor


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.

1. Blenders without the jar

tea blends

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. 

2. Hotter pizza ovens

pizza oven

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. 

3. Griddles get a lid

lidded steam griddle

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%.

4. One-stop washing

food wash station

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.

More From FoodService Director

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources