Standard convection oven technology is a pillar of countless commercial kitchens, and that's not going to change any time soon. It is possible, though, to take convection cooking one step further – and into locations not previously possible -- and our friends at Southbend have done so with the incredible versatility and compact design of their TruVection convection oven.
Sous vide cooking is one of the most effective methods for delivering high-quality results as efficiently as possible. The process is simple. Just vacuum-seal foods into bags, drop them into temperature-controlled water, and wait.
When it comes to foodservice, the two P’s often depend on the two M’s regardless of the operation type. Whether it's a school cafeteria in Tennessee or a fast casual seafood restaurant in the Florida Panhandle, profitability and participation (the two P's) often rely on menus and merchandising (the two M's) for success.
Dry-aged is all the rage in steakhouses right now. Diners are drawn to the concentrated flavors and aromas that dry-aged steak brings, and operators are drawn to the profit potential of this time-honored technique.
Designs matter in foodservice. From the layout of the entire building to the arrangement of the dining room to the throughput of the kitchen and even down to the way the components of a dish are situated on the plate, the structure and order of things makes a difference.
Just in time for the busy summer season, Pace Reps proudly introduces the addition of four new manufacturers to our portfolio of foodservice equipment and supplies: APW Wyott, Bakers Pride, Crown Steam Group and U-Line.
As you may know, Pace Reps is a proud representative of RATIONAL combi ovens. We recognize their place as the industry leader and original inventor of the combi oven category, and we enjoy showing off these units to operators.
It’s not every day you can find someone – or something – that can deliver multiple tasks at the same time. It’s not easy to find a unit that can provide a wide range of capabilities within the same space. And it’s certainly not the norm to find a cooking system that will prepare food exactly the way you want it – every time.
In 2018, the National Restaurant Association listed hyper-local sourcing as the country’s number one concept trend in foodservice. Basically, the more chefs and operators can control where foods come from, the more they can tell an ingredient’s story.