
Support for hotel,
motel and casino
new construction
kitchen design and
product specifications.
SPRING 2010 | ELIMINATE CATERING WASTE
Five Tips to Eliminate Catering Waste
Regardless if they offer buffet, banquet, off-premise or drop-off services, foodservice catering operations have a significant opportunity to save on food cost by reducing pre-consumer food waste.
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WINTER 2009 | KITCHEN FOOTPRINT
Reduce Kitchen Footprint Without Sacrificing Efficiency
Lodging operations offer a broad range of foodservice options, from restaurants and bars and lounges to room service and banquet facilities.
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SUMMER 2009 | ENERGY SOURCES
Natural-Gas-Fired or Electric Equipment: Choosing the Right Energy Source Depends on Several Factors
Some decisions are easy to make. Fish or chicken? Paper or plastic? Sausage or pepperoni? When it comes to natural-gas-fired or electric cooking equipment, the choice isn't always as simple.
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SPRING 2009 | Creating a Spec for a Customer … and Holding it
Foodservice consultants could find themselves experiencing increased challenges when it comes to specifying equipment. In today’s economy, it can be increasingly more difficult for consultants to hold on to their specifications. Though eliminations or revisions within a specification are sometimes unavoidable, there are ways to help reduce these changes and hold on to a spec.
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WINTER 2008 | SUSTAINABILITY
Sustainability Is a Way of Life at Barona Valley Ranch Resort and Casino
At Barona Valley Ranch Resort and Casino in Lakeside, Calif., sustainability efforts stem from the potential to receive both a return on investment and a natural way of life. Among Barona Valley’s many sustainable initiatives, water conservation has proven to be one of the most successful.
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FALL 2008 | CONSISTENT TEMPERATURE
Ensure Consistent Holding Temperatures from Kitchen to Customer
Any lodging or casino foodservice professional will tell you the industry is ripe with challenges. One of the industry’s most significant challenges is the ability to serve hot meals to a large group of people at the same time.
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SUMMER 2008 | IMPROVING PRODUCTIVITY
Work Smarter, Not Harder: Efficient Equipment Helps Lodging and
Casino Operations Increase Productivity without Hiring Additional Staff
It might not really take a village to raise a child and although it doesn’t work well as a joke, it really does take only one (insert profession here) to change a light bulb. While many things aren’t as difficult as we portray them to be, some things are. Imagine the scope and labor involved in preparing meals for casino or hotel guests around the clock. All jokes aside, it takes a small army.
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