With the rise of online shopping, retail faces increasing challenges. How can we attract more people? What are those people looking for in terms of an experience? How can we deliver on that experience?

Change is good.

As foodservice operators know firsthand, sometimes you have to switch things up to keep them fresh. Seasonal menus, cocktails featuring the latest trends, school cafeterias upgrading their appearances -- all of these things help engagement, both with customers and with staff.

Country clubs in Florida see a lot of use when the weather is nice, and in Florida, the weather is often nice. In addition to their day-to-day activities, though, country clubs also host events like corporate parties and weddings. One thing these events all have in common is food and often a need to cook food on-site and outside.

Serving stations have one key job to perform: giving diners access to food in cafeterias and buffet-type applications. While this goal may seem simple to achieve, it often becomes far more difficult in practice. A combination of poor layout and outdated technology may lead to a range of problems, from line slow-downs to improper temperature control.

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.