Displaying Technology

Reill, Howard
July 2007
FoodService Director;7/15/2007, Vol. 20 Issue 7, p56
Trade Publication
An interview with Martin Breslin, director for culinary operations for Harvard University Dining Services in Cambridge, Massachusetts, is presented. Breslin talks about the use of display cooking stations in food service facilities. He notes that induction burners render action stations more efficient and safer. He also mentions a pizza station with a brick oven being used at one of the university's retail outlets.


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