Being flexible in business can help you pivot and adjust to sudden changes. This includes your commercial refrigeration. Having the ability to go from refrigerator to freezer space not only helps your business become more flexible, but also adjust to supply changes.
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?
Prime + Proper has been mentioned as one of the finest steakhouses in America. When it opens over the next several weeks, there will be many diners anxious to check out the new facility in downtown Detroit’s Capitol Park neighborhood.
Just a few degrees can separate food waste from profitable food. Store food in temperatures that are too warm and it will spoil. Store food in frozen conditions for too long and you run the risk of freezer burn. However, all that costly food waste can be eliminated through proper storing conditions in a commercial freezer. Which begs the question, are you saving money by maintaining the quality of the food in your walk-in freezer?
To cook great food, chefs use two elements: heat and time. To get the best results, quite often heat is used in moderate quantity and at a slow pace. In the oven and on the stove, slowness can be a virtue. This isn't always the case, though.
In terms of commercial refrigeration in restaurants, hotels, and other foodservice operations, we often think of the summer months as being the prime time for energy savings. It makes sense because it requires more effort (a.k.a. energy) to keep things cold in the dead of summer, but that doesn't mean summer is the only opportunity for reducing energy consumption.
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.
Restaurants and foodservice operations are one of the biggest consumers of energy. This has a direct impact on profitability, particularly when volatile energy costs are on the rise.
When you do the right things, there are often many levels of benefits. Take energy efficiency, for example. Being energy efficient will help conserve natural resources. It will also provide a positive talking point with customers. Most importantly, it will help improve profitability and boost your bottom line.
The buildup of ice in your commercial freezer might look cool, but it's not. There are a whole host of reasons, but simply put, frost and icing are bad because they cost money.