If you ask many chefs, the concept of steak is kind of ho-hum in the fine dining world. It doesn't involve a lot of creativity. If you ask the general public, though, and even many of those same chefs when they're off hours, the idea of a juicy, well-cooked steak is often a good one.
How can we get more students to eat healthier lunches at a lower cost?
In a nutshell, that's the main challenge every school nutrition director faces every fall when school resumes. When you dissect this question, though, it breaks down into three main points: student participation, higher nutritional value and cost. They are all interconnected.
Topics: energy efficiency, Walk-Ins, HACCP, food safety, food storage, Regulations, school, redundancy
One of the most important things in a commercial foodservice operation is food safety. When most people think of food safety, they think of proper food handling. However, proper storage of food is also extremely important to the integrity of your food. Consider these tips when storing food and organizing your walk-in.
Topics: refrigeration, commercial refrigeration, food safety, food storage, HACCP, food waste
Because commercial refrigeration is one of the biggest drains on energy consumption in foodservice, it goes without saying commercial refrigeration can also become an operation's biggest savings opportunity. But how, and what about new properties versus existing ones?
Topics: refrigeration, energy efficiency, commercial refrigeration, Eco-Smart, Retrofitting, Chain Restaurants, school, Walk-Ins, food waste, HACCP, remote refrigeration
Here at RDT, on-demand defrost is made possible through our Eco-Smart solution, but not everyone is familiar with on-demand defrost for commercial kitchens. So let's take a closer look at what that means and why it can impact the bottom line for restaurants and foodservice operations.
Topics: refrigeration, commercial refrigeration, energy efficiency, remote refrigeration, Eco-Smart, food waste, HACCP, freezer, Walk-Ins
In terms of foodservice, the Hazard Analysis Critical Control Point (HACCP) program put in place by the Food & Drug Administration (FDA) is wide reaching. From fisheries to farms and eventually to tables, there are rules and regulations in place to help ensure consumer safety. But what are these rules? How can you increase compliance? And how does HACCP relate to commercial refrigeration?
Topics: hospitals, FDA, USDA, NASA, freezer, US Army, bacteria, Pillsbury, sanitation, Danger Zone, food safety, commercial refrigeration, refrigeration, HACCP
