Traditional Vented Fryer Vs. Ventless Fryer

With the AutoFry and the MultiChef, ventless and hoodless operation is a key selling point for a few simple reasons. First, when you’re looking to add new cooking technology to your line up you need to think about cost: cost of equipment, cost of installation and cost of product the equipment can cook. Most people only consider the first cost.

Type: Infographic

Sponsor: Motion Technology, Inc


Increasing Bar Profits: The Benefits of Adding Food to the Menu

Bar profits have long been concentrated on drinks served at the bar, with liquor, beer and wine all having high profit margins on their own. But if you’re looking to increase profits further, it might be time to consider adding food to the bar menu.

Type: White Paper

Sponsor: Motion Technology, Inc


Choosing the Right Potato Supplier for Fresh-Cut French Fries

Done correctly, few side dishes are better than fresh-cut french fries. Done poorly, they can be a guest turnoff.

Type: White Paper

Sponsor: Kingston Fresh


Culinary Experience for the Innovators (Slides)

Follow industry leaders as they discuss current trends in fast casual dining, what customers are seeking, and how one company operates with a Guest-Driven attitude. Download the slides from presentations given by: Phil Costner, La Madeleine/ Dan Ross, US Foodservice at the Fast Casual Executive Summit 2009.

Type: Presentation

Sponsor: Fast Casual Executive Summit


  • 1 (current)

View all Topics View by Company

 

TRENDING

 

WHITE PAPERS