Category: Foodservice

What is a consultant – Foodservice Consultants Society International

Source: What is a consultant – Foodservice Consultants Society International

WHAT IS A FOODSERVICE CONSULTANT?

Generally speaking, a foodservice consultant is an independent professional advisor who, for a defined scope of work and related fee, works as an advocate for their client in achieving their goals through the design and implementation of foodservice facilities and/or operations/management systems. Consultants provide expertise, knowledge and experience to provide assistance that does not exist in-house, or by providing resources not available at the time. As independent professionals their primary focus is the welfare of the client organization that they serve.

  • Very knowledgeable in the foodservice and hospitality industry
  • Provides specific/specialized expertise
  • Usually involved for limited, specified period
  • Brings high degree of industry experience
  • Advises and educates clients on wide range of topics
  • Provides independent, objective advice
  • Facilitates between project team and foodservice operations professionals
  • Acts as an advocate for foodservice operations
  • Enhances client’s business

COMMON FOODSERVICE CONSULTANT SPECIALITIES INCLUDE:

  • Accounting & Finance
  • Beverage System design
  • Capital Budgeting
  • Compliance Certification
  • Contract Management
  • Dietary & Nutrition
  • Due Diligence
  • Equipment Surveys
  • Facility Assessments
  • Finance Raising
  • Food Safety & Hygiene
  • Human Resources
  • Interior Design
  • Kitchen Design
  • LEED Planning/Design
  • Mgt Recruitment & Development
  • Master Planning
  • Operating Procedures & Systems
  • Operator RFP Selection/Monitoring
  • Revenue Generation
  • Strategic Financial Analysis
  • Training
  • Workshops and Education
  • Architectural Design
  • Business Strategy
  • Code Compliance
  • Concept Development
  • Culinary Development
  • Distribution/Procurement
  • Energy & Environment
  • Executive Coaching
  • Feasibility Studies
  • Food Production Systems Design
  • Franchising
  • Imagineering
  • IT Systems, Sourcing/Mgt
  • Laundry Design
  • Legal Advice/Litigation Support
  • Marketing & Promotion
  • Menu Development/Engineering
  • Operations Review & Re-Engineering
  • Quality Management
  • Space Planning
  • Sustainability
  • Waste Management Design
  • Workstation Ergonomics/Design

HOW CAN I TELL IF I NEED A FOODSERVICE CONSULTANT?

  • A decision has been made to undertake a development/design project involving construction of new foodservice facilities.
  • Ownership/Management have made a decision to renovate existing foodservice facilities
  • Ownership/Management had identified a need to have an evaluation of existing facilities conducted as part of a long range capital budgeting process
  • Ownership/Management has identified the need for a master planning exercise
  • A decision has been made to develop or re-engineer a foodservice operation/concept
  • Ownership/Management believes that operational performance could be improved but is not sure what to do to make those improvements
  • Ownership/Management does not have the specific knowledge and skills necessary to solve an identified problem
  • Ownership/Management has the necessary knowledge and skills but does not have the time necessary to solve the problem
  • Ownership/Management requires an independent, third-party opinion, either to confirm a decision or to provide alternatives
  • Ownership/Management’s efforts have not produced the desired long-term results

HOW DO I FIND A COMPETENT FOODSERVICE CONSULTANT?

You can seek referrals from a variety of sources for help in finding and selecting a competent foodservice consultant. Your network of professional colleagues, your trade association and the local restaurant association are all good sources of information. You may also choose to turn to the Foodservice Consultants Society International for assistance. We have an online consultant search function on this web site or you may contact one of our administration offices closest to you.

WHY CHOOSE AN FCSI MEMBER AS YOUR CONSULTANT?

When considering a foodservice project, a FCSI consultant should be your first choice. FCSI is the only such consulting society that operates on a worldwide basis. FCSI maintains a global focus with members in over 45 countries dedicated to providing the highest quality of service. FCSI consultant members must abide by a strict Code of Ethics and Professional Conduct. They work efficiently to achieve total client satisfaction and always maintain independence from the supply side of the industry.

The FCSI Code of Conduct is guided by three master principles (in order of priority):

  • The Client’s Interests
  • The Public’s Interests
  • The Profession’s Interests

Consultant members are required to participate in the FCSI Continuing Professional Growth program by attend educational seminars that focus on cutting edge developments in the foodservice industry. Members also have the benefit of networking with other professionals in the foodservice industry during Society sponsored events and activities. In order to gain acceptance into the Society, members must meet strict criteria assuring their experience and over all professionalism.

 

HOW DOES AN FCSI CONSULTANT OPERATE?

Foodservice consultants operate as independent business people with firms ranging in size from one person to large operations with multiple offices around the globe. Some consultants work primarily close to their home base while others are spanning the globe with projects on several continents.

– Independent of the supply of goods to the industry

  • Does not supply/sell equipment
  • Does not work for a commission
  • Serves only the best interests of the Client

– Negotiates a fixed fee for a defined scope of work prior to beginning an assignment

– Could work directly for owner, operator, developer, or architect

– Normally has several clients concurrently

 

MAKING THE RIGHT CHOICE:

There are a few factors to consider when selecting the correct foodservice consultant for your undertaking:

  1. Ask colleagues and other well-informed industry executives for several referrals. Check each one’s credentials and give each candidate the same criteria for your project.
  2. Ask for references and follow up on them, asking:
  • Were you satisfied with the services performed?
  • Would you hire this consultant again?
  • Did they meet your deadlines?
  • Did the consultant coordinate properly with other specialists on the project?
  1. Ask each consultant to describe their best approach to your situation. This isn’t asking or details – just a general description of the problem-solving process.
  2. Visit and inspect some of their projects. If that’s not possible, call the operators and talk frankly about their level of satisfaction with the consultant’s performance.
  3. Attempt to interview each finalist in person. Face-to-face meetings are invaluable.
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The Essentials to Consider When Designing and Equipping Your Restaurant

Source: The Essentials to Consider When Designing and Equipping Your Restaurant

OCTOBER 12, 2016

The following excerpt is from The Staff of Entrepreneur Media’s book Start Your Own Restaurant and More. Buy it now from Amazon | Barnes & Noble | iTunes

The two key parts of your restaurant are the produc­tion area, where the food is prepared, and the public area, where your customers either dine or make their carryout purchases. The major factors to think about in terms of a restaurant’s design are the size and layout of the dining room, kitchen space, storage areas and office. Dining space will occupy most of your facility, followed by the kitchen and preparation area and then by storage. If you have an office on the premises — and you should — that will most likely take up the smallest percentage of your space.

The customer service area is important because it determines the first impression your restaurant will make on your guests. It must accurately convey the atmosphere of the restaurant in a way that takes advantage of the space available. Your customer service area should include a waiting area for customers, a cashier’s station, public restrooms and a bar, if you choose to have one. Other than fast-food or quick-serve establishments, most restaurants have bars or at least serve beer or wine.

Most upscale restaurants don’t have a cashier area where patrons walk up and pay. Instead, the waitstaff typically collects the payment at the table and takes it to the bar cash register. They then bring the change back to the table or return with the credit card slip to be signed.

You can use your cashier’s station as the host or hostess station, or you can set up a separate station at the threshold between the customer service and dining areas. A host or hostess stand usually consists of a small wooden podium with a ledger or computer keyboard and monitor for recording the names of waiting guests.

Related: What You Need to Know Before Starting a Food Service Business

The waiting area itself should have a few benches lining its walls. Don’t skimp on these seats. They should be cushioned, unless your theme dictates otherwise, so your customers are comfortable during their wait. If the wait turns out to be long, and if your seats are hard and uncomfortable, chances are you’ll lose customers and generate some bad word-of-mouth.

In many restaurants, a bar will generate a good portion of the operation’s revenue. Generally speaking, you should have one bar seat for every three dining seats. For example, if you have 150 dining seats, your bar should have about 50 seats, including bar stools and seats at tables. Allow about 2 square feet of floor space per stool. Your tables should have about 10 to 12 square feet per customer.

A bar also provides an additional waiting area for your restaurant. It’s a good place for your customers to relax and enjoy themselves while their table is being prepared. You can also serve food at the bar, which is especially beneficial when you have a long waiting list. Also keep in mind that many restaurants either take a guest’s cell phone number or provide an electric electronic pager to contact their waiting guests.

Dining area

This is where you’ll be making the bulk of your money, so don’t cut corners when designing and decorating your dining room. Much of your dining room design will depend on your concept. It might help to know that studies indicate that 40 to 50 percent of all sit-down customers arrive in pairs, 30 percent come alone or in parties of three and 20 percent come in groups of four or more.

To accommodate various party sizes, use tables for two that can be pushed together in areas where there’s ample floor space. This gives you flexibility in accommodating both small and large parties. Place booths for four to six people along the walls.

The space required per seat varies according to the type of restaurant and size of the establishment. For a small casual-dining restaurant, you’ll need to provide about 15 to 18 square feet per seat to assure comfortable seating and enough aisle space so servers have room to move between the tables. People don’t like being crowded together with other diners. Keep in mind that while you want to get in as many people as possible, you also want return customers. It is often said that 80 percent of business comes from return customers. If people are crammed in and don’t enjoy their dining experience, they won’t be likely to return.

Related: How to Start a Restaurant

The furniture and fixtures in your dining area should match your concept and be appropriate to the market you’re trying to attract. For example, a family-style restaurant needs to have comfortable tables and booths that can accommodate children’s booster seats and highchairs. A fine-dining establishment should be more elegant, with tables situated to provide your patrons with privacy.

Regardless of the type of operation you choose, the quality of your chairs is critical. Chairs are expensive, and how comfortable they are — or aren’t — is the second most common source of environmental complaints in restaurants (the first is noise). But while your seats should be comfortable, they shouldn’t be too soft, either — you don’t want customers falling asleep. They should also allow for ease of movement. Diners should be able to get up and down easily and slide across seating surfaces without tearing clothing or hosiery. And they need to be sturdy. When an overweight customer sits down or even tips a chair back on one or two legs, the chair shouldn’t break. Also, choose materials that can tolerate abrasive cleaning products as well as the abuse of being stacked and unstacked.

Develop a uniform atmosphere all through the public areas of your restaurant. That means the décor of your waiting area, dining room, bar and even restrooms should match. Also, be sure your waiting area is welcoming and comfortable. Whether your customers are seated immediately or have to wait awhile for their tables, they’ll gain their first impression of your operation from the waiting area, and you want that impression to be positive.

Production area

Too often, the production area in a restaurant is inefficiently designed, and the result is a poorly organized kitchen and less-than-top-notch service. Your floor plan should be streamlined to provide the most efficient delivery of food to the dining area.

Generally, you’ll need to allow approximately 35 percent of your total space for your production area. Include space for food preparation, cooking, dishwashing, trash disposal, receiving, inventory storage, employee facilities and an area for a small office where daily management duties can be performed. Allow about 12 percent of your total space for food preparation and cooking areas.

Keep your menu in mind as you determine each element in the production area. You’ll need to include space for food preparation, cooking, dishwashing, trash disposal, receiving, inventory storage and employee facilities, plus your office area.

The food preparation, cooking and baking areas are where the actual production of food will take place. You’ll need room for prep and steam tables, fryers, a cooking range with griddle top, small refrigerators that you’ll place under the prep and steam tables, a freezer for storing perishable goods, soft drink and milk dispensers, an ice bin, a broiler, exhaust fans for the ventilation system and other items, depending on your particular operation.

Arrange this area so everything is only a couple of steps away from the cook. You should also design it in such a way that two or more cooks can work side by side during your busiest hours.

You’ll want to devote about 4 percent of your total space to the dishwashing and trash areas. Place your dishwashing area toward the rear of the kitchen. You can usually set this up in a corner so it doesn’t get in the way of the cooks and servers. Set up the dishwashing area so the washer can develop a production line.

To make your production area as efficient as possible, keep the following tips in mind:

  • Plan the shortest route from entrance to exit for ingredients and baked goods.
  • Minimize handling by having as many duties as possible performed at each stop — that is, at each point the item or dish stops in the production process.
  • Eliminate bottlenecks in the production process caused by delays at strategic loca­tions. When things aren’t flowing smoothly, figure out why. Be sure your equipment is adequate, well-maintained and located in the proper place for the task.
  • Recognize that the misuse of space is as damaging to your operation as the misuse of machinery and labor.
  • Eliminate backtracking, the overlapping of work and unnecessary inspection by constantly considering possibilities for new sequences and combinations of steps in food preparation.
  • Set up the dishwashing area so the washer can develop a production line. The per­son responsible for washing dishes should rinse them in a double sink, then place them into racks on a small landing area next to the sink. From the landing area, the racks full of dishes are put through the commercial dishwasher, then placed on a table for drying. The size and capacity of your dishwasher will depend on the needs of your operation.

Receiving and inventory storage spaces will take up to about 8 percent of your total space. These areas should be located so they’re accessible to delivery vehicles. Use double doors at your receiving port, and always keep a dolly or hand truck available. Locate your dry-storage area and walk-in refrigerator and freezer adjacent to the receiving area.

Related: The Ingredients of Restaurant Success

Because most food-service businesses require employees, you should also have a private room for them that includes a table, a few chairs, a closet or garment rack (to hang coats and street clothes after staffers have changed into their work clothes), lockers for safe storage of personal belongings and valuables and a restroom. The staff facility should not take up more than 5 percent of your total space.

You’ll also need a small area where you or your manager can perform administrative tasks, such as general paperwork, bank deposits and counting out cash drawers. This space is essential even if you have another office at home where you do the majority of your administrative work.

Foodservice Equipment – How to select the right caster for you

selecting-a-caster

Casters are special housings that include wheels and they facilitate those wheels being attached to equipment.  Many people interchange the terminology of wheels and casters as meaning the same thing and for the most part that works out to be accepted.  However, when we want to really analyze the subject of casters, it is important to break them down into all of the important components.  Components such as the wheel, the tread of the wheel, the barring that make the wheel spin, the mounting plate, and even how the wheel locks and swivels are important to know and understand.

A caster is simply designed for mobility of equipment.  The equipment needs to be mobile, caster-patriot-plus-hdwhether it sits in a corner of a commercial kitchen and only needs to be moved for easy access for cleaning, or if it’s a large banquet cabinet that needs to be loaded onto trucks and moved to off-site locations.  These two applications require different consideration when it comes to wheel tread, hubs, and bearings.  A caster that supports equipment without being moved very often can tend to get flat spots from sitting still, so a wide dense tread with bearings that require little to no maintenance is best.  Adversely, equipment that will be pushed over thresholds, bumps and gravel, roll well with a soft tube-less semi-pneumatic tread, with Zerk grease lubricated raceways and bearings.

The environment the equipment is in can play a large part in your purchasing decision as well.  The bulk food warming cabinet that hangs out in the corner of a commercial kitchen needs a caster that can roll on the smooth surfaces of the kitchen floor while being resistant to the cleaning agents that are used when cleaning those floors.  Some applications, such as in healthcare patient meal delivery, need casters that can roll around hushed environments on equipment that must be as quiet and tranquil as possible.  These delivery cabinets, in the highly sanitized healthcare facilities, are commonly spray washed inside and out.  Without the properly sealed bearings, the casters will become corroded from the cleaning.

caster-dimentionsSize matters but bigger are not always better.  If the cabinet is one that will be sliding in and out from under a counter, being sure to pick the correct size caster will be paramount in your decision.  It should also be known that typically the larger the wheel diameter is the easier it will roll.  Remember this terminology for the size of your caster; Wheel Diameter – This is the distance measured vertically from one side of the tread to the other, Tread Width – The distance measured laterally across the tread, Overall Height – the total distance the caster raises the cart of the ground from the tread to the fastener plate.  Generally, the larger the casters are, the higher the load capacity they can carry.  This becomes spread out across all of the casters, so if you have typically four casters on your cabinet, you will divide your total weight across the four casters.  Assuming you have a cabinet that weighs 100lbs and it has a load weight of 900lbs, your total weight would be 1000lbs.  As stated before, this weight will be divided by each caster giving you a total of 250lbs per caster.

Foodservice Equipment – Product Knowledge Guide: High-Speed Ovens

Source: Product Knowledge Guide: High-Speed Ovens – Foodservice Equipment & SuppliesPublished on Monday, 01 August 2016

Written by The Editors

High-speed or rapid-cook ovens refer to any oven that uses two or more heat transfer methods to reduce cooking time by more than 50 percent. This equipment may combine microwave technology with convection, impingement or radiant heating. Although units in this category don’t always include a microwave component, the majority utilize this technology for rapid heating along with another source for browning.

High-speed-14262215The biggest benefits of this equipment are speed and versatility. These benefits make high-speed ovens popular in quick-service operations, schools, healthcare facilities and retail spaces, where operators prepare anytime meals, serve multiple dayparts or offer convenience-style foods.

These ovens support a variety of applications, but most often they heat and serve menu items at the front counter. Food that is already produced, such as pizza or appetizers that cook in the oven, can be finished or reheated in dual-technology ovens. Items that take more time to cook, such as soufflés, can be prepared quicker with the help of these ovens. Although the units also can be used for raw proteins, this is not common in commercial applications.

Larger operations commonly use high-speed ovens in conjunction with other cooking equipment, such as fryers, to increase speed of service. Units that combine microwave, forced convection and infrared radiant heat offer cook times that can be as much as 15 times faster than a conventional oven, which can help increase menu flexibility. Some compact microwave/convection oven models cook four times faster than conventional ovens.

These countertop units provide powerful, versatile operation in a small area, maximizing space for operations with limited footprints. With the increasing issue of limited back-of-house space, along with expanding menus, these ovens have become more popular.

The majority of high-speed ovens have stainless steel construction both inside and out and ceramic plates inside. This equipment may include adjustable, chrome-plated legs and ergonomically styled handles.

Another benefit is that these units are extremely efficient to run since most of the day is spent on idle. This drives operational costs down to just a few dollars a day on average for most operations.

Most high-speed ovens are designed for countertop use, with depths between 20 and 30 inches. Capacities vary, with units accommodating ¼- to ½-size sheet pans, full-size hotel pans and 12- or 14-inch pizzas.

These ovens are generally electric, requiring at least 30 amps and either 208 or 240 watts. Temperature ranges vary depending on the type of oven but are typically between 150 degrees F and 550 degrees F. Microwave wattage ranges from 1000 to 2000, depending on the unit.

It would be difficult to find a high-speed oven model that isn’t ventless, which is one of its biggest selling features and allows these units to be installed in virtually any operation or location. Most high-speed ovens are designed to be stacked, further maximizing space, capacity and volume.

These ovens generally provide multiple set point temperatures, with some models offering automatic programming for close to 400 menu items. The data keys allow for the electronic transfer of cooking programs, which can save cooking time and aid in product consistency. Many models are moving toward resistive or capacitive touch-screen controls, which are user-friendly and intuitive, rather than push-button interfaces.

High-speed-Ovens-78617757Some high-speed ovens are Wi-Fi-enabled and can be connected to the internet for uploading recipes. This allows operators to leverage technology by sending menu updates to equipment in multiple locations and expand on limited-time offers more easily.

Operators may choose from various exterior colors with some models, which is beneficial for units used in the front of house. Some types also offer windows for users to view the cooking process taking place. An auto-unloading feature on some ovens presents the food to operators upon completion.

A number of high-speed oven accessories are available, including Teflon pans, sheet metal pans, baskets and pizza screens.

In the next few years, it is predicted there will be a switch from vacuum tube-style magnetron technology to solid-state technology for launching microwaves into these ovens.

Foodservice Tips – How Long to Cook Fish

Source: How Long to Cook Fish | LEAFtv

By Andrea Cespedes

Unless you’re eating sushi, no one wants undercooked fish. The amount of time it takes to cook fish depends on the type of fish you’re cooking, the size of the fish and the method that you’re using.

Methods, such as baking, sauteing, broiling, poaching and steaming, follow a 10-minute rule. For baking, set the oven to about 400 to 450 degrees Fahrenheit.

Determine how thick the fish fillet or whole fish is at its thickest point. For every inch, plan for 10 minutes of cook time. So, if your fillet is 1/2 inch thick, you’ll need about five minutes.

_DSC0012Tips

Use the 10-minute rule for stuffed or rolled fish, too. Simply measure right before you put the fish in the oven, when the fish is completely prepped.

Turn the fish approximately halfway through the cooking time. But, if the fish is thin — less than 1/2 inch thick — turning is unnecessary.

The fish is safe to eat once it’s reached an internal temperature of 145 F when you insert an instant-read thermometer into the thickest portion. Thin fillets — such as sole — can be visually inspected for doneness.

Tips

For fish that’s cooked en papillote, wrapped in foil or parchment paper, or in a sauce such as curried fish, add five minutes to the cook time. If you’re cooking fish straight from a frozen state — double the cook time. For example, a 1/2-inch steak needs 10 minutes.

A fish with pink or white flesh will appear opaque rather than translucent when fully cooked. The flesh should feel firm, but still look and feel moist. If you’re not sure, use a fork to break into the fillet. The meat should easily flake. Avoid overcooking fish as it dries out easily.

Fish steaks, including salmon and swordfish, respond well to grilling. They’re firm, so they stand up to the grates and this less precise method of cooking.

Preheat the grill. Ensure your grill is clean or you’ll risk having the fish stick and fall apart during the cooking process.

Place the fish steak directly on the grill in the hottest portion. Sear the outside for1 to 2 minutes per side.

Move the fish steak to a slightly cooler section of the grill to finish cooking. Use the 10-minute-per-inch rule.

Tips

If you’re grilling fish that still has skin attached, such as whitefish or coho salmon, place a greased layer of foil over the top of the grates and grill the fish, using the 10-minute rule.

To cook fillets on the grill, wrap them along with seasonings in foil and use the 10-minute rule. You should also wrap whole fish — and the 10-minute rule applies as well. Enhance the flavor of grilled fish with a flavorful marinade.

 

Holding pizza hot and fresh in a pizza warmer

The pizza market is a huge slice of the restaurant industry, reaching over $38 Billion in Pizza oven2015 according to PMG Pizza Magazine.  Pizzas are flying out of the ovens at an incredible rate as the restaurant industry is forecasted by the NRA (National Restaurant Association) to continue to grow.  Millennials are leading the way in pizza purchasing power and Mintel is projecting them to account for 30% of all U.S. retail sales by 2020.

Millennials are a generation of foodies who want pizza, and they want it now.  To keep wait times down and quality up, many pizza restaurants are using pizza warming cabinets.  These pizza hot boxes are designed to keep pizza hot while maintaining a high quality, service ready product.  The millennial foodie is aware of the quality products that are available; They know and seek out new, intense flavors, and textures of artisan dishes.

It’s paramount that pizzerias keep the high-quality product that they are turning out of their kitchens all the way through the sales processes.  The investment and efforts that are put into the staple menu item should not be neglected in the few precious minutes before the customer bites into the slice.  80% of what makes that product great, is what happens between the oven and the plate.

Specially designed foodservice equipment such as pizza warmers, or holding cabinets, are TS-1633-36made to maintain safe food temperatures while keeping the pizza as hot and fresh as it is right out of the oven.  To do this, companies such as FWE / Food Warming Equipment have figured out the ideal temperature and humidity settings specifically for pizza.  FWE has found that maintaining and holding pizza at 150°F – 160°F with a relative humidity* of 15% – 20% will keep the pizza at an optimal serving quality.

FWE’s hot holding pizza cabinets come with something very unique in the industry; They have a small removable water pan located by the heating elements and an air circulating fan, that allows for just the right amount of vapor to lift out of the water and humidify the cabinet.  This heated holding environment is made with your pizza in mind.  Being product specific when designed means they have engineered the correct wattage for food temperature, along with the correct air to moisture levels to maintain product consistency.

As the pizza industry is sure to continue to feed the generations following the millennials, the consumers are going to seek faster service and higher quality.  Foodservice solutions are available to help as labor becomes difficult to find, and as customers become more informed and picky.  Something as simple as a pizza warmer cabinet can help you get and keep that slice of pizza industry business.

* the amount of water vapor present in air expressed as a percentage of the amount needed for saturation at the same temperature.

Pizza

Bring this to your boss: 10 reasons to attend – NAFEM

Source: Bring this to your boss: 10 reasons to attend – NAFEM

We get it: Taking even a day off from your fast-paced work routine is a lot to ask. But some events are worth breaking away. The NAFEM Show, Feb. 9-11 in Orlando, Fla., is the one place where you can truly focus on bringing your business to the next level – with innovative equipment and supplies and invaluable networking opportunities. Here’s why The NAFEM Show is worth your while:

  1. It brings together the best in the business, for your business. The racket of broader industry events can be distracting. At The NAFEM Show, you’ll focus exclusively on the foundation of operational success: innovations in equipment and supplies. With 500+ exhibitors offering the latest in prep, cooking, storage and service, you won’t find a more diverse, yet focused, show.
  2. Everything you’re looking for is in one place. Shopping for new equipment and supplies is time-consuming. Save time by browsing the latest products across every category in person at The NAFEM Show.
  3. The equipment and supplies are game-changing. Exhibitors bring their A-game to The NAFEM Show – and you reap the benefits. More than ever, the equipment and supply innovations you’ll see here have the power to drive down utility, labor and food costs, and improve customer satisfaction and food safety.
  4. The latest and greatest products are earmarked. The WHAT’S HOT! WHAT’S COOL!® New Product Gallery at The NAFEM Show displays unique new innovations in terms of equipment and supplies – in one convenient hub.
  5. Attendees are impressed. Nearly two-thirds of attendees of The NAFEM Show 2015 said the event was “much better than they expected” compared to other industry shows. What’s more, attendees spent an average of about 13 hours on the show floor over 2 days – that’s 3 hours more than the average trade show attendee.*
  6. You’ll be in good company. The NAFEM Show draws decision-makers from all segments of the foodservice industry. The best in the business attend, and you should too.
  7. The networking and entertainment rocks. Start the show off in high spirits with good food and drink, great company and a killer cover band; then, wrap things up at the After-Show Party. Big-name performers like Zac Brown Band and Jimmy Buffett have graced our After-Show Party stage. This year could be our biggest act yet. Sign up to be the first to hear about it.
  8. You’ll get valuable education and training opportunities. Several show exhibitors offer training and certification sessions in their booth – many with well-known and respected industry experts. Attendees also can certify as a Food Protection Manager during the show through the ServSafe Food Protection Manager’s Exam.
  9. Badges are a steal. The value of the show far outweighs your entry fee of just $30 (get the Early Bird rate!). What’s more, all attendees qualify for The NAFEM Show Scholarship Program: $500 to offset travel expenses.
  10. Orlando in February – need we say more? Sunny Orlando is a happy backdrop for our show. Take a break and invest in an experience that can take your business to the next level. 

Registration is now open – and there’s no show like it on earth.

* Average from Exhibit Surveys, Inc.’s all-show norm

Foodservice Equipment – Maintenance “Top 10” List

Maintenance is being treated as more than an afterthought in today’s restaurants, especially the big chains, and that’s a good thing.  The well-maintained restaurant is seen by all as a cleaner, safer place to eat and work.

Here is a Top 10 List to get you on your way to having a properly maintained kitchen:

  1. Read the warranty information supplied with each piece of new equipment to learn what the manufacturer recommends.
  2. Put all literature supplied in a three-ring binder.
  3. Assign the binder to managers and require new managers to review it.
  4. Prepare a one-page maintenance sheet and post it where it will be seen.
  5. List appropriate clean dates and a box to initial and date when cleaning is completed.
  6. Insist that managers pay attention to maintenance schedules.
  7. Post a list of local service agencies, their phone numbers, and which brands they cover.
  8. Upon start-up of a new facility, place a list in the front of the binder containing make, model, serial number and date, along with the service and warranty period for each piece of equipment.
  9. Set up service, cleaning, and inspection programs for all operational equipment with servicing agents.
  10. Set up a regular exhaust hood and duct cleaning program to prevent fires.

It is critical to get staff members involved in your company’s efforts to care for the equipment.

Here are just a few ideas:

  • Reduce the damage caused by carelessness, abusive behavior, and vandalism by holding the staff accountable for the condition of the equipment when they complete a work shift.
  • Eliminate dents and gashes caused by carts and mobile equipment by providing adequate clearance around equipment. It’s not smart design to have people transporting items through what seems like a maze.
  • Protect equipment with rails, guards, and bumpers, which are offered as accessories, for both fixed and mobile appliances.
  • Catch little problems before they turn into big ones, with a weekly or monthly check of all kitchen workstations. Look for missing screws, damaged or worn wires and cords, bent panels or hinges. Get them corrected promptly.
  • Make your staff aware of what maintenance costs the restaurant. Make maintenance the topic of some staff meetings, in addition to training sessions. Solicit opinions from the staff about improvements that could be made.
  • Make an effort to get “clean” utilities—that is, do everything you can to protect equipment from power spikes with surge suppressors; treat or filter incoming water and air.

Source:
Katsigris, Costas, and Chris Thomas. Design and Equipment for Restaurants and Foodservice: A Management View. Hoboken, NJ: Wiley, 2009. Print.
George Zawacki, senior associate, Cini-Little International, Inc. First appeared in Equipment Solutions, a publication of Talcott Communications Corp., Chicago, Illinois (March 2004).

 

BUILT.: Tuning Up Nashville’s Music City Center — Foodable Web TV Network

Source: BUILT.: Tuning Up Nashville’s Music City Center — Foodable Web TV Network

Can you picture a massive building with organic lines and curves that flow like the shapes of Nashville’s rolling hills or the Music City’s melodic sounds? With ceilings that mimic the patterns and structure of grand piano keys? Or rooms with walls that bend, filled with acoustics that make you feel as if you’re standing inside of a mandolin or guitar?

The movement and fluidity of music itself was the design inspiration for the Music City Center. This center takes on the idea of a city’s brand identity to a whole new level. And at 300,000 square feet of exhibit hall space, 60,000 square feet of ballroom space, and 1.2 million square feet of space in total, this convention center is music to any event director’s ears. The center was needed to bring new life and business into Nashville, and needed to expand in the city’s downtown urban setting, according to Charles Starks, the complex’s president and CEO. He wanted the center to look like nowhere else in the world.

How did this design come to life? Through intense and creative collaboration. In this episode of “BUILT.,” in partnership with FCSI The Americas, watch to see how FCSI consultant Michael Pantano of Culinary Advisors, tvsdesign, and the visionaries behind the Music City Center worked in harmony to turn this building into the pinnacle of flexibility, sustainability, and foodservice excellence.

 The Challenge and Design

As the firm that led design for four out of five of the nation’s largest convention centers and for about 80 projects around the world, it’s no doubt tvsdesign knows their stuff. So, what are the most important aspects of a successful space? Functionality and foodservice, according to Rob Svedberg, principal of tvsdesign.

“One of the most important things that the customers respond to is the quality of foodservice, the range of the food offerings, and how well it’s presented and prepared,” Svedberg said.

This is where FCSI consultant Michael Pantano stepped in.

“I think it’s critically important that every kitchen [has] a professional designer involved. In most cases, I’d like to say that’s an FCSI consultant, because to achieve professional status, we had to demonstrate our competence and our body of knowledge, and our understanding of the entire process,” Pantano said.

One element that the designers of the Music City Center emphasized was the need for bright lighting. Pantano also took that to the kitchen, because as he said, chefs and cooks are people, too, and deserve to be proud of their workspace and equipment.

“Most kitchens are down in the bowels of a building some place because wherever daylight exists is premium space, so we worked very hard to keep things low to allow all of the daylight to come in. Extraordinarily uncommon, but very beneficial,” he said. “Foodservice really is throughout the building, woven into the very fabric of the building.”

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In terms of functionality, Pantano always thinks like a chef. Aware that only 25 percent of a kitchen needs to be in fixed positions, whether due to the cooking line or exhaust hoods, he was able to make everything else mobile. Just as the entire convention center was flexible and fluid — without fixed concession stands or fixed dining areas so that the space could be reshaped — the kitchen could move with the needs of clients, too, able to fluctuate from serving six to six thousand.

“Our food sales have over doubled what we had projected initially and we’ve become known in Nashville as a place to go to for food. Not the convention center, but a place to go to for food,” Starks said.

The Future Through Sustainability

The beautiful architecture and foodservice aren’t the only things that set this design paragon apart from the rest. This space is also sustainable.

Above it lies a 4-acre green roof, the largest one in the Southeast, growing 14 types of vegetation. The center also has a solar farm and honey bees on site for the kitchens. The staff also keeps close relations with local farmers to serve food with a farm-to-table feel. The Music City Center also has a 360,000-gallon rainwater storage system that captures rainfall and utilizes it, not only to irrigate its plants and landscaping, but also to flush their sewage system. That has led to 54 percent saving in the building’s water usage in three years.

Watch the full episode now, and as Pantano states, discover how the Music City Center speaks for itself.

Foodservice Equipment – Retherm Ovens

Retherming is the process of reheating food that has been previously cooked to a safe temperature and safely cooled to a frozen or refrigerated “slacked” state of 41°F or less. All food that has been safely cooked and chilled in-house, that is being reheated from this state must reach an internal temperature of 165°F for 15 seconds within 2 hours or must be thrown out. In general, cooking times of 90 min or retherm-ovenless are preferred to allow for a safe amount of flexible preparation and cooking time.  Retherm ovens are typically found in large institutions such as school, hospitals, and prisons. Retherm ovens allow food preparation to occur off-site, catering to centralized kitchens with satellite operation that have a minimum of other expensive cooking equipment, as well as associated kitchen ventilation systems.  Because retherm ovens such as the FWE RH-18, top out at a maximum temperature of 350°F, in most states these ovens are not required to be under expensive ventilation hoods.

 

In many respects, retherm ovens are similar in design to low temperature convection ovens. A retherm oven however, has about four times the wattage and double the air movement to increase energy transfer efficiency.  Retherm efficiency is the transfer of energy from a heated cabinet to a thermal mass (food) in a fast and controlled rate. Testing determines how effective Retherming energy transfers to a thermal mass (food). By testing an empty cabinet and a loaded cabinet, we can compare the energy transfer in kW to the thermal mass (food).  Retherm-energy efficiency is a measure of how much of the energy that an appliance consumes is actually delivered to the food product during the rethermalization process.

retherm-energy-effiency

The larger the thermal mass, the more energy (kW), is needed to transfer to the mass. In the same regards, the more energy (kW) the faster the thermal mass can absorb the energy and reach desired temperatures.