Foodservice Equipment & Supplies

JAN 2014

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: http://fesmag.epubxp.com/i/443981

Contents of this Issue

Navigation

Page 13 of 99

Cook-Chill Applications and Best Practices Webcast Tuesday, February 25, 2014 1:00 pm CDT Foodservice operators interested in using more fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize fl avor and yield in an effective and effi cient manner. Cook-chill equipment is one way savvy operators meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. Join FE&S for this hour-long webcast as our panel of operators discuss their approaches to cook-chill and share best practices. FCSI members and certifi ed foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz. The event is Free. Register today at: fesmag.com/cookchill Sponsored by: Moderator Joe Carbonara Editor in Chief FE&S Magazine

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2014