Welcome to the Pace Reps Foodservice Equipment Blog

Food is enjoyed with the senses, not the least of which is the sense of sight. Being able to easily see the food that is being served can help customers and students appreciate and choose menu items more readily than if they just appear on a menu. Helping present food in an attractive way, while still protecting it, is easier with LTI CrystalClear food shields. CrystalClear™ food shields allow the food to be the center of attention by providing a clear, unobstructed view of the maximum amount of food possible. The intentionally minimal use of supporting infrastructure provides a wide-open view of every bit of food being protected by the shield, creating a welcoming sight to the customer.

As schools open back up, finding innovative ways to reduce long lines and break up large crowds during breakfast and lunch looks a little different. Some schools are utilizing classrooms for meals and bringing options directly to students while others are splitting lunch crowds into smaller groups and alternating time periods for eating. Many campuses are finding success by offering pre-packaged grab and go options, which is helping to offset the strain and stress of dealing with certain COVID-related concerns.  

Foodservice in the age of COVID-19 requires rethinking so many aspects of service across the whole range of operation types. From K-12 foodservice to corporate dining and even retail, figuring out the safest, most cost-effective ways to continue operation is critical.

When running a foodservice operation, standing out can either be really good or really bad. With the right equipment, it can be beneficial in helping you achieve success and serve customers with ease. Standing out has never looked so good with LTI's unique yet functional serving solutions. We've picked out a few of our favorite products and highlighted the perks that come with them.

When the Tift County Board of Education approved a $2 million renovation for the Eighth Street Middle School, a cafeteria makeover was a large part of those plans.

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.