FSR magazine April 2018

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Trending on The menu // Chef Tools HigH-TeCH ovens make iT easy To Train new employees, save Time, and improve produCT ConsisTenCy. TurboCHef Enhanced Efficiency High-tech devices and equipment save chefs time and money. By Peggy CarouThers Today, pressure on restaurant leaders is immense. From increasing labor costs and a shrinking labor pool to growing competition for customers and a more demanding public, there are numerous reason why chefs and their kitchens are being tasked with doing more with less. As a result, kitchen tools that make the lives of chefs and cooks easier are becoming a critical part of operations. “Restaurants have to continually reinvent themselves and provide offerings to an ever-changing customer demographic,” says Dave Shave, vice president of global sales and marketing at TurboChef. “Given that expanding the restaurant footprint or adding new locations is not always an option, the need for new equipment that can deliver new menu options and expand revenue by providing a high quality delivery solutions is key. This equipment needs to focus on being energy efficient, easy to operate, and reliable.” Installing tools that save space and costs are great first step in making kitchens more efficient. Ventless ovens, for example, have lower upfront installation costs than traditional ovens with hoods, and they also reduce ongoing utility costs. This means that restaurants will receive ongoing benefits throughout the life of the oven. Equipment that also ensures food is cooked consistently also offers big benefits to the kitchen. “Induction delivery systems can also help ensure that food reaches customers at the best temperature and consistency,” Shave says. This can save cooks time and help managers ensure quality dishes are being served. Other tools can reduce strain from the kitchen and make training new cooks simpler. For example, food pro- 64 <strong>April</strong> <strong>2018</strong> | sPonsored ConTenT FOODNEWSFEED.cOm
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NO. 53 FULL-SERVICE RESTAURANTS : S
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April 2018 No. 53 ® 38 46 Fresh ta
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Fries, reimagined. (It’s amazing
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The Brand ShINES ON. The Stands Alo
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Idaho ® Potato Pairings Idaho® Po
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EVERY VINE TELLS OUR STORY SUSTAINA
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First course thinkstock Versatile c
Page 15 and 16: Find your Ispirazione Italiana What
Page 17 and 18: Two-Way Radios bring more to the ta
Page 19 and 20: IngredIents Middle Eastern and Medi
Page 22 and 23: Master’s Reserve ® Renewal cut
Page 24: CHEFS & INGREDIENTS INGREDIENTS Mov
Page 27 and 28: Trending Chefs & i ngredienT s Reim
Page 29 and 30: SponS ored content How Kitchen Equi
Page 31 and 32: Custom Savory Sauces The only limit
Page 33 and 34: Prepare To Fry Your Best. 1 2 3 4 5
Page 35 and 36: l iquid i ntelligenC e W ine people
Page 37 and 38: Liquid i nteLLigence Beer ThinksToc
Page 39 and 40: SPONSORED CONTENT COURTESY OF FABIO
Page 41 and 42: MARLA MARTINEZ PARTICIPATES IN THE
Page 43 and 44: COMPETITIONS Chef Lance Nitahara, a
Page 45 and 46: COMPETITIONS LUCID COCKTAIL CLASSIQ
Page 47 and 48: their businesses,” Yeagy says. Th
Page 49 and 50: MIDDLE EASTERN CUISINE THINKSTOCK R
Page 51 and 52: Middle eastern Cuisine nature funky
Page 53 and 54: ShakShuka iS perhapS the moSt iconi
Page 55 and 56: Wealthy families might slaughter a
Page 57 and 58: Choosing a new location in another
Page 59 and 60: REAL ESTATE Paige HosPitality grouP
Page 61 and 62: REAL ESTATE rants will always be ou
Page 63 and 64: REAL ESTATE rant, which doesn’t l
Page 65: Trending on the Menu April 2018 //
Page 69 and 70: Custom Deert Sauces Sooooo sweet! F
Page 71 and 72: REVENOW ENGAGE New Guests • INCRE
Page 73 and 74: Check out FSR’s website, Food New
Page 75 and 76: OUTDOOR WALK-IN COOLERS&FREEZERS EN
Page 77 and 78: Service By Kevin Hardy A More Human
Page 79 and 80: Finance By Jessie szAlAy The F&B Bo
Page 81 and 82: What Do All These Highly Successful
Page 84: Convenience never tasted this good!
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FSR magazine April 2018

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