Elan, Elissa
June 2011
FoodService Director;6/15/2011, Vol. 24 Issue 6, p50
Trade Publication
The article reports on much-improved products being offered by equipment manufacturers to foodservice directors in the U.S. faced with the challenge of having to make quick restaurant-quality meals to meet the needs of demanding customers as of June 2011. The directors are said to rely on creative thinking and equipment innovation, assisting them in meeting goals as well as in reducing food waste, energy usage and labor costs. Jim Sukenik of The Baker Group cites the reasons for the need and implementation of technology that is brought up to date.


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