Baking is one of the most fundamental tasks accomplished in commercial kitchens. In fact, most chefs and kitchen managers would rank ovens among the most vital of all cooking appliances, and baking is a main reason for this. And that's where Doyon enters the picture.
It's exciting to find ways that different products make our lives simpler in real-world ways. In terms of food and beverage, ice machines are certainly part of this equation. Here are two examples of how Ice-O-Matic helped solve problems.
We're packing up our boat and heading to Chicago for the 2019 National Restaurant Association Show. This year will mark the 100th anniversary of the famed event, but we don't want our Florida friends to get too hung up on the word "restaurant."
Two is more than one. Sometimes it sounds so simple we forget the impact of what having two can do. And when it comes to a busy ice program in the state of Florida, having double the production capacity can make a world of difference.
Consider "Twins on a Bin."
Charcoal grilling is one of the best things in cooking. The intense heat, smoke, and the aroma of wood give food a quite unique flavor. All that greatness comes with a downside, though. Traditionally, charcoal grilling has never belonged in Florida commercial kitchens.
The end goal of any cooking process is a quality, tasty dish that's served efficiently and with ingredients cooked to ideal conditions. Depending on the type of operation, the volume of output, and other important factors, there could be ways to achieve these results based on good, better, and the best equipment options.
So much time and effort goes into the lead up of a steak coming off the grill. There's the ordering and the prep. There's the menu and the processes that bring it to life. There's even the hiring and training of the staff that will cook it and deliver it. But what about those moments after the steak? What about the important features of your foodservice establishment that don't get all the attention? What about commercial kitchen ventilation?
Bar management is both art and math. The art of serving excellent drinks, creating a welcoming atmosphere and providing excellent customer service. And the math of reducing pour costs to a minimum to maximize profits.