It's been widely reported the most common way for the coronavirus to spread from person to person is through tiny droplets containing the virus that float through the air. Those droplets can actually remain in the air for hours after an infected person is in the room, increasing the likelihood that others will contract Covid-19.
Ventless cooking is one of the most important foodservice trends today. Coming in conjunction with the move toward electricity (all ventless cooking equipment is powered by electricity), ventless cooking can literally transform an unused area into a space where people can cook, and from which operations can profit.
In this month's Rep Prep, we're introducing Mike Cushing. Joining our quotes department, Mike has been in the foodservice industry since high school and has no plans of slowing down as he continues to grow.
Eating local has been a popular trend among diners for a while. But have you heard of the hyperlocal trend? One of the hottest food trends for several years, hyperlocal means not just sourcing foods from local farms, but also sourcing fresh ingredients from your own kitchen!
Studies show we waste a lot of our food supply, and this fact is no different for commercial foodservice operators in the state of Florida. The good news is sustainability is top of mind when it comes to restaurants, according to the National Restaurant Association, and Eaton Marketing has a few ideas that can help. With the right equipment and a plan to eliminate waste, kitchens can focus on food preservation and savings.