What Type of Foodservice Equipment Do You Need?
Once you have assessed your store facilities and business volume — as well as company talent — and decided you have what it takes to move forward with a new or expanded foodservice program, firm decisions must be made about the scope of the menu offering. This is what will drive your foodservice equipment needs. For example, you need different equipment for burgers — which will require a grill — vs. fried chicken that would call for a pressure fryer, etc.
While there are cost considerations for foodservice equipment procurement, equally important is how easy the equipment is to operate and maintain, the type of manufacturer training and support included, and how much it costs to operate the equipment on a daily basis.
Foodservice 201: Intermediate Insights
Foodservice 301: Advanced Approaches
| Our How To Crew | ||||
| • Jack W. Cushman, Nice N Easy Grocery Shoppes | • Dean Dirks, b2b Solutions | • Eric Giandelone, Mintel Foodservice | ||
| • Burke Hodge, The Coffee Consultants | • Michael Lawshe, Paragon Solutions | • Larry Miller, Miller Management& Consulting Services | ||
| • Tim Powell, Technomic | • Bonnie Riggs, The NPD Group | • Jerry Weiner, Rutter's Farm | ||