Since its founding in 1925, Le Creuset has dominated the residential cooking market. This popular French brand has been the first choice of home cooks who want to prepare meals with the best possible cookware and bakeware available.
As a foodservice operator, you'll face unique challenges such as the ever-present need to reduce utility costs, improve operational efficiency, and tackle labor issues, which are now more prevalent than ever. If these five objectives can be achieved, the odds are greater for a successful and profitable foodservice business.
There's been a lot of debate about how many people will return to pre-pandemic work habits. The reality is, many workers experienced some of the benefits of working from home, and many employers are going to be willing to grant them that option in the future. At the same time, there are other companies that wish to return to in-person operations, and there are many people clamoring for the person-to-person interaction offices can provide.
Looking to automate your foodservice operation with the latest technological advances? 2021 is sparking digital headlines with these foodservice solutions that rely on technology based designs to streamline service, reduce food waste, and optimize kitchen operations. Through exceptionally innovative software, the industry's focus is drastically changing.
When you run a commercial kitchen or large foodservice operation, it's up to you to make all the decisions. This includes finding ways to save money and improve your eco-friendly options. You may think you're already doing the best that you can. However, there might be ways that you can still save money and lower your carbon footprint. You need a little more information about the ways to do this.
The recent COVID pandemic has made everyone more aware of how many surfaces they’re touching a day. As a result, offering more touch-free options to help stop cross-contamination is something foodservice operations are doing to help customers and employees feel safer. Here are some touch-free equipment options and how they can be incorporated into your foodservice business.
Dry aging is an art that has been used to enhance the flavor and tenderness of meat for generations. With a little patience, attention and a Dry Ager in your kitchen, you'll up your steak game to level 110. Here's a crash course in dry-aging and why your business should adopt this method. Because nobody wants their steak to taste like leather.
COVID-19 has changed the way customers and restaurant owners think about cleanliness and disinfecting a space. With this in mind, P3 Reps is excited about our recent addition — Clean Hands. As a company committed to partnering with restaurants and others in the foodservice industry, P3 Reps believes that adding a brand with the motto keeping Hand Clean is much needed in this time of a global pandemic and new regulations concerning cleanliness and disinfecting dining establishments.
If there's one thing we've learned during the coronavirus pandemic, it's that foodservice consumers are most concerned about touch points and the amount of time it takes to complete a transaction. According to a report from Rakuten Ready on time, when pickup times for food and beverage require customers to wait for less than two minutes, those customers are four times more likely to become repeat customers.
A slice of hot, fresh pizza oozing with melted mozz... Instead of cooking an entire pizza and then heating an entire deck oven it to it breheat it by the slice, imagine reheating each slice on demand (in under 3 min) so that it's as fresh as it can get. The Merrychef e1s makes it possible to do exactly that!