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....
A spider is, in and of itself, an unusual thing to deliberately add to a foodservice establishment. What bugs me is when there are several different “species” on the menu…
Once upon a time in a land far, far away, there lived the Queen of the Foodservice Rebates. One day, a plan was hatched to reward all of the brave knights of the realm (AKA dealer principals) for swearing their fealty to her -- and to...
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...
Modern mechanical refrigeration was invented in 1842. Refrigerants have come a long way since poisonous ammonia gas was first utilized in the 19th Century. From systems that employed sulfur dioxide to the synthesis of Freon in the 1920s, a...
In our "supersize me" dining culture, the natural inclination to believe that more-is-better ill-serves operators when they make commercial kitchen equipment purchasing decisions. When it comes to gas cooking appliances, for...
Have you ever noticed that technology can sometimes impede progress? I recall back in the ‘80s, when banks were first implementing their electronic marvels, that the queues seemed to be getting longer and moving slower. ...
After more than five decades on this planet, and over 75,000 hours in the foodservice equipment industry, I find myself wondering, “What the hell do I know, anyway?”
I’m not talking about factoids, like the optimal...
I stood on my bathroom scale, staring down. The number flashing between my two big toes stared back at me. It wasn’t a pretty sight. With vacation over, and the holidays looming large, I had to have (and execute) a plan to lose...
