http://www.foodservice.com Latest Blogs and Articles en-us Copyright 2012 Foodservice.com Tue, 07 Feb 2012 06:00:00 GMT http://www.foodservice.com/images/foodservice_home.jpg http://www.foodservice.com.com Tue, 07 Feb 2012 06:00:00 EST At some point, you may have your service provider complain or get aggressive concerning outside catering companies entering the building. They often assume this privilege of providing catering services is a right. Or you may hear from a person that orders catering complain about having to use your service providers service. He/she may feel it is a right to use whomever they choose. If this is the... http://www.foodservice.com/blogs/show.cfm?contentid=34393 Tue, 07 Feb 2012 06:00:00 EST Have you ever watched a college student eat and wonder where they put it all? Students new-found freedom away from their parents doesnt only mean they experiment with alcohol and blowing off classes. It also means they are free from their parents kitchens, and they start deciding for themselves when, what, and how much they will eat. Are you prepared to serve these young appetites, or will your kitchen... http://www.foodservice.com/articles/show.cfm?contentid=34392 Tue, 07 Feb 2012 06:00:00 EST It occurred to me recently that we are all just trying to have a nice life, build a good business, and make enough bucks to be comfortable. Most of us try to do good things for the communities we work in. But sometimes what we attempt to do doesnt always work out because we make mistakes, or worse, it all goes out of control through no fault of our own. A good example of this is the recent concern... http://www.foodservice.com/articles/show.cfm?contentid=34374 Tue, 07 Feb 2012 06:00:00 EST Here are a few areas (not all) that your health inspector examines when inspecting dry storage areas: 1. Is there adequate lighting? At least 10 foot candles (110 lux) is required in Colorado. 2. Are the floors clean? 3. Is there any evidence of insects, rodents, or other pests? This includes droppings and dead carcasses. 4. Are poisonous or toxic materials stored separately from food? This includes... http://www.foodservice.com/articles/show.cfm?contentid=34337 Tue, 07 Feb 2012 06:00:00 EST Cast Iron is a unique material that has been used since in cooking since the pioneers came to the west. Despite being heavy, Cast Iron is porous. When oiled and heated correctly, Cast Iron pans develop small bubbles of oil on its surface. This creates a slick, non stick cooking surface. Cast Iron is also known for adding a delicious and unique flavor to dishes. Because it is such a good purchase,... http://www.foodservice.com/blogs/show.cfm?contentid=34271 Tue, 07 Feb 2012 06:00:00 EST Consider your menu as a vital marketing tool. Its the calling card for customers to come in, order and come back for more. The menus presentation creates an overall perception of what the customer expects from your business. Create the right atmosphere straight off the page with alluring and honest design.An alluring menu will use clear and descriptive words that display the items appeal. An honest... http://www.foodservice.com/articles/show.cfm?contentid=34237 Tue, 07 Feb 2012 06:00:00 EST Do not preheat steam tables, grills, broilers, etc. For preheating ovens, 15 minutes is generally adequate, depending on the appliance and desired temperature. Keep equipment clean. Carbon and grease build-up make your cooking equipment work harder and use more energy. When feasible, do not use the range top. Instead, use other equipment, such as steamers and ovens that use less energy... http://www.foodservice.com/articles/show.cfm?contentid=34234 Tue, 07 Feb 2012 06:00:00 EST Owning the highest quality restaurant equipment is the first step to building a successful business. Which brands, models, and types of supplies to buy are some of the most crucial choices that food industry professionals have to make. Ease of use, sturdiness, and financial practicality should be the foremost factors in your decisions regarding which pieces belong in your commercial kitchen. Certain... http://www.foodservice.com/articles/show.cfm?contentid=34228 Tue, 07 Feb 2012 06:00:00 EST The retail/service world has been abuzz this week with a report from Retail Action Project that speaks to the pains of being a shift worker in the industry. The report, Discounted Jobs: How Retailers Sell Workers Short looked at 436 frontline, non-managerial retail workers in New York City, the retail capital of the United States. The industry-wide issues reflected in the study go far beyond just... http://www.foodservice.com/articles/show.cfm?contentid=34211 Tue, 07 Feb 2012 06:00:00 EST On January 24, 2012, over 400 lunch ladies who work in Chicago Public Schools rallied outside of the CPS district headquarters to advocate for their ability to prepare food for students, provide feedback to administrators, inform parents about nutrition, and upgrade school kitchens. Their motives were heartwarming. For years, many lunch workers were unable to inform parents and students about the... http://www.foodservice.com/articles/show.cfm?contentid=34170