K-12 kitchens focused on semi-scratch and scratch cooking can gain several advantages, including greater control over ingredients and the ability to provide menu items with more fresh fruits and vegetables. But with these advantages comes the need to pay increased attention to food safety.
Whether you’re installing your first commercial dishwasher, or updating one that’s at the end of its service life, there are many benefits to investing in a new dishmachine for your K-12 foodservice operation. New dishmachines use less water, energy and chemicals than older models, and using a commercial dishwasher instead of a three-compartment sink can cut water use by almost 70% and labor time...
The labor headwinds are still strong for restaurants. According to research from the National Restaurant Association, 45% of operators expect competition from other restaurants to be more intense this year. And an equal number (45%) say they will need more employees to support customer demand. Add to that rising wages and continued fighting for labor with other industries.
