Tweet 1. Start-up, Shutdown Schedules Not everything needs to be turned on right away when the first cook arrives. Equipment start-up schedules similar to just-in-time ordering saves energy with no investment. 2. Low flow aerators These are potentially one of the lowest priced efficiency measures a restaurant can buy. Aerators range from .50 to a [...]
About Paul Kuck
Author Archive | Paul Kuck
Campus Dining Trends: Going Trayless
Tweet One of the big things in campus cafeterias the last couple years has been trayless dining. Several hundred college foodservice operations removed trays from their dining facilities, and left the students to eat what they could carry. The initial programs were a huge success, and continue to be widely popular. Rightly so. Campus foodservice [...]
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Fixing Commercial Fryers
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A Glossary of Restaurant Lingo, Slang & Terms
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Fixing Commercial Oven Problems
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Troubleshooting Gas Range and Oven Problems
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Fixing Gas Ranges
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Photo Contest: Win a Metalfrio Beverage Cooler
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50 Honey & Bee Facts
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Should Social Media Be Used to Shame No-Shows?
- Mother’s Day Word Search
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Top Wedding Catering Trends of 2013
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Morgan Sky: I've been trying to remember a term we used for t...
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Tundra Restaurant Supply: Hello Robert, It sounds like you did order the wr...
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Molly Patterson: Wow, these are all great and new to me! Thanks for...
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Robert Duran: Hello Greg , I being reading your articles on tro...
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Anne J. M.: It depends on your electric company's charges by ...
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