I was reminded how insular the foodservice equipment and supplies industry can be when I went to a recent meeting. While attending the SFM’s workshop for vendors, I noticed that all talk centered around the procurement of comestibles. Supply chain management for the foodservice contract management firms revolves around their food buys. The purchasing by these largest of end-users pay scant attention, if any, to E&S specifications.
Although this is a mostly proper strategy for… Continue
Added by Joe Ferri on April 30, 2012 at 5:30am —
Is it an impulse or a compulsion that makes you want to eat that soft pretzel? Or is it simply the tangy mustard pumped onto it? Displayed food must look its best when laid out for speed and convenience, even for captive audiences at arenas, stadiums and outdoor entertainment venues.
No matter whether concession fare is pretzels, hot… Continue
Added by Joe Ferri on February 12, 2012 at 8:00am —
A buddy, PT, secured a large equipment order. It should have been his all along.
Vendors compete fiercely for business. Buyers factor in price, quality, availability and price when make purchasing decisions. Did I mention price?
PT was awarded only a small fraction of the contract for a large project. When the end-users inquired of his competitor (whom they favored with the greater portion of the work) as to the status of the impending delivery, they were… Continue
Added by Joe Ferri on June 7, 2011 at 6:23am —
You’d think that $10 billion was a lot of dough. The equipment and supplies side of the foodservice industry is worth that much in annual U.S. sales. With that kind of bread at stake, why are all the members of the E&S supply chain so out of synch? End-users are subjected daily to our ‘dysfunctional family’ turf wars. Don’t they (and we) deserve better?
Sure, we’re all competing on some level, and will therefore have conflicting interests. “After all we are not… Continue
Added by Joe Ferri on April 9, 2011 at 12:37pm —
The purpose of this article is to explore the practical applications of Cell Phone Pager or Restaurant Text Pager system, to evaluate their return on investment and speculate as to the future of the guest pager.
Guest Pager system technology has evolved beyond the Coaster Pager to what is now known as the "Cell Phone Pager" or "Restaurant Text Pager". Continue
Added by Brandon Munson on July 4, 2010 at 6:00am —
Cleaning chemicals can be friends or foes when using them in commercial kitchens. Chlorine, ammonia and iodine are the most commonly used sanitation chemicals but they can seriously harm your employees. To reduce cleaning-related risks, we’ve compiled a laundry list of hazards and how to prevent them.
» Soaps and detergents can cause skin irritation.
» Being allergic to latex isn’t uncommon these days, choose non-latex gloves for your workers and play it safe.
Added by Dean Small on January 25, 2010 at 11:08pm —
For my birthday, I got a copy of Anthony Bourdain's Kitchen Confidential: Adventures in the Culinary Underbelly
, and I've been laughing my way hysterically through each chapter.
If you aren't familiar with Anthony Bourdain
, in addition to being a well-known author, he's also host of Travel Channel's culinary and… Continue
Added by Dani on August 26, 2009 at 5:35am —
It is so important to find the equipment you NEED not the equipment you WANT. According to Jerry Kraushaar, chef and restaurant equipment sales consultant: As a sales person in the food service equipment industry we come across a great deal of people that want to start a restaurant with very little knowledge or experience. They should seek out a professional who can listen to what they want to accomplish and then guide them through the process.
If a sales person just tries to “sell”… Continue
Added by Todd Norton on July 3, 2009 at 6:47am —
If looking to buy Restaurant Equipment you may be considering the option to buy used. Know what your getting into before jumping in head first. Used restaurant equipment has many pros and cons. I will examine a few of these.
You save money! Used restaurant equipment can be nearly half the price of that same new product. More often than not, used restaurant equipment isn’t so old. Many restaurants go out of business within the first two years leaving many units available for… Continue
Added by Todd Norton on April 30, 2009 at 6:33am —
In February 2009, President Obama signed the American Recovery and Reinvestment Act of 2009 which provides a one-time appropriation of $100 million for foodservice equipment assistance to school food authorities.
What does this mean for you?
Your school could be eligible to receive a school equipment assistance grant to purchase new or replacement foodservice equipment during Summer 2009.* Your school equipment assistance grant may also be used to pay for costs… Continue
Added by Dani on April 2, 2009 at 12:15pm —
Here are some updates to the tax law and some new incentives for 2009 -
Extension of the Commercial Building Tax Deduction
The Emergency Economic Stabilization Act
(EESA) of 2008 (also known as HR-1424) extends the benefits of the Energy Policy Act of 2005, including the CBTD, until December 31, 2013.
The Commercial Building Tax Deduction
(CBTD) establishes a tax deduction for expenses incurred for energy efficient building expenditures made… Continue
Added by Dani on March 26, 2009 at 5:39am —
Like Jim Sullivan and Paul Green, fellow FOHOBOHists, I"m mad as hell- I heard a brief comment on CNN this morning that was about opponents of the new stimulus package, complaining that it was a terrible "giveaway" because it includes billions of dollars for schools
Schools! That means some of the money in that package may benefit the nation's youth - the future of our country. Wow - isn't that terrible!
School foodservice in many schools across the U.S.… Continue
Added by susan holaday on February 16, 2009 at 8:40am —
I've been a fairly active member of TRN's social network and am excited to find myself here.
My name is Connie Baugher and I hold the highly esteemed position of head bottle washer, marketing & sales at One Fat Frog Restaurant Equipment in Orlando FL. We do keep a regular blog at www.restaurantequipmenttogo.com.
Added by Connie, One Fat Frog on November 26, 2008 at 10:57am —
Here's a list of sites and resources on energy efficiency I've been gathering...
- FE&S Energy Efficiency webcast.
- Performance data on commercial foodservice equipment.
- Commercial foodservice equipment…
Added by Dani on October 20, 2008 at 7:22am —
Recent outbreaks of salmonella in the food supply have brought the restaurant and foodservice industry into the media spotlight. News of illness and recalls associated with spinach, tomatoes and jalapenos has been a serious cause for concern to those who make their livelihood in the foodservice industry. Yet, however widespread it appears to be, according to the National Restaurant Association, the U.S. food supply is the safest in the world.
While recent events have proven it is often… Continue
Added by Dani on October 20, 2008 at 5:48am —
Galasource.com Closed - Paid Orders Unfilled Across USA
Galasource, Inc., a Denver based web site that caters to restaurant, retail and hospitality businesses appears to have closed and may be leaving thousands of dollars of paid orders unfilled across the country.
As of June 20, the Galasource web site is still up, but states the shopping cart is inactive and the site is not accepting orders. BBB Denver/Boulder, where the firm is based, reports that… Continue
Added by Roy MacNaughton on June 21, 2008 at 12:03pm —
If you own a restaurant, you know how important it is to have a good, efficient commercial refrigerator. I am sure that you are thinking that it’s a piece of cake to go buy the right refrigerator. But it is important to first think about what you want and need out of it. You would be amazed at all of the options there are on commercial refrigerators
nowadays. It is important to know in advance what… Continue
Added by Debra on March 12, 2008 at 12:47pm —
I found this article on wikihow.com that tells how to make a shaken cocktail.
Have you ever wondered how to make a martini or cocktail like the one you ordered out at dinner? One foodservice item that is a necessity for making mixed drinks is the shaker. Read the following article below from www.wikihow.com for details on how to make a shaken cocktail.
How to Make a Shaken Cocktail
from wikiHow - The How to Manual That You Can Edit
Added by Debra on February 29, 2008 at 6:49am —
To steal a fashion-week phrase, “green is the new black.” Going efficient is becoming more and more mainstream, and restaurateurs are finding out that it’s about saving money as much as it is about saving the planet. (Oh, and it doesn’t hurt that many potential customers take a keen interest in the issue, too!)
The National Restaurant Association recently released the results of an informal poll, asking what “green” measure made the most business sense to restaurateurs. The results… Continue
Added by Debra on February 26, 2008 at 1:44pm —
Smoking Receptacles: Becoming a must have piece of restaurant equipment!
As you may have noticed many states in the United States have started a smoking ban in bars and restaurant. Smoking bans are public policies, including criminal laws and occupational safety and health regulations, which restrict tobacco smoking in workplaces and public spaces. States where the smoking ban is already in effect either in the entire state or in a county include: Alabama, Arizona, Arkansas,… Continue
Added by Kristin S on February 25, 2008 at 2:30pm —