Foodservice Equipment & Supplies

JAN 2018

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

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56 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 Texas. "In the K-12 world we're seeing a concentrated push to go fresh and do more scratch cooking, so from an equip- ment training standpoint, we have to do a lot more staff development to help them be successful," East says. Chains, on the other hand, are all so uniquely different. East takes more time on the front end to understand a chain's operation to be able to provide the right kind and right amount of training. "You can't come in with the same set of assumptions from chain to chain," he says. Chrane Food- service Solutions also conducts much of this training in its test kitchen, bringing in at least one or two groups per week, sometimes for a whole week of testing and training. Working with Industry Partners Establishing strong relationships with dealers and consultants only helps improve training efforts. "We like to say we have two different sets of customers — operators and dealers," East says. "We have strong relationships with the dealer community and will even do ride-alongs with them and work with them to help educate their operator customers about our products." The firm also sends out a series of e-blasts to dealers with different ideas of what to cook and how to use different new products. "We also teach dealers about the impact different equip- ment can have on their end-user customers, from increasing sales to decreasing food and labor costs," East says. "People go to the hardware store because they want a hole, not a drill. Operators don't always know what exactly they need, but they know they want sliced meat and cheese." And when they do get that slicer, they need to know how to safely and effectively use it to get that perfectly sliced meat and cheese. Continuing Education As equipment goes higher-tech, it's all about ongoing education and training, especially in an industry with such high turnover. Realizing this, Zink Foodservice leverages its Zink University program to bring in foodservice directors from schools, chain representatives, American Culinary Federation members and others to learn how to use combis or test out new applications for different equipment. Ash is also the star of a new series of seven-minute YouTube videos that demonstrate how to use different equipment. For International Coffee Week, he used a combi oven to prepare coffee-rubbed pork tenderloin with a balsamic-espresso glaze and roasted Brussels sprouts. "Everyone is looking at faster ways to get information and stay on top of information," Ash says. Videos and online content like this also help train customers remotely when travel becomes difficult or not feasible. Buying and selling equipment is one thing. But the steps all industry partners can take to work together to train operators on their new purchases is what keeps them coming back for more, time after time. FE&S TRAINING BEST PRACTICES Chef David Ash provides a demonstration and training session at a Zink Foodservice Group test kitchen.

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