Foodservice Equipment & Supplies

FEB 2016

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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Page 3 of 104

FEBRUARY 2016 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 contents 65 FEATURES 30 2016 Performance in Tabletop Awards The front of the house takes center stage as we celebrate the tops in tabletops. By the Editors 44 Grab-and-Go for the Gold Feeding on-the-run consumers via grab-and-go of- ferings can help operators boost sales by appealing to customers' need for convenience. By Tom O'Brien, Contributing Editor COLUMNS 6 Publisher's Perspective Safety Net The farm-to-table movement comes with the non-nego- tiable requirement that operators must be more aware of food safety in preparation and handling of raw ingredi- ents, writes Publisher Maureen Slocum. 8 Editor's Perspective Praise and Pitfalls Food-borne illness goes anywhere it's invited, even if an operation unwittingly opens its doors to this unwanted guest, writes Editorial Director Joe Carbonara. 26 Operator's Opinion Misericordia University Dining Program Makes Gains with Less Mom's Clean Plate Program reduces food waste and a whole lot more, writes Brent Postal. 100 Parting Shot Where Is Your Food Thermometer? After a few years in the industry, individuals begin to think they can cook by sight or instinct and they no longer use their thermometers. This is dangerous, writes Francine Shaw. VO L U M E 6 9 • N O 2 • F E B R U A RY 2 0 1 6 ON THE COVER Rosewood Grill, Westlake, Ohio. Photography by Tripp Rion.

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