Small, targeted commercial equipment investments make a big difference

What’s stopping you from investing in better, smarter cooking or baking equipment for your commercial kitchen? Is it money? Is it space? Or is it plain old why-mess-with-a-good-thing inertia?

We’re not about to stop store managers who feel inclined to remodel their kitchens top to bottom. Still, business owners and decision-makers must know a large-scale, costly upgrade is no guarantee of success or even turnaround from past failings. A targeted approach, one that focuses on unique struggles and goals, has a greater potential to return in spades what a team puts into it. What are examples of such a method, and why do they work as well as they do? [Read more…]

5 reasons to always invest in turnkey installation [w/ Infographic]

For supermarkets and grocery stores with commercial equipment driving operations in their bakeries, butcheries and prepared foods departments, the installation of new assets could mean a lot of added efficiency and better value propositions for customers.

However, these businesses have to survive the installation process first. Depending on the scope of the project, that may be easier said than done. [Read more…]

3 ways the right equipment investment helps retain the best supermarket employees

What is a supermarket without a personable, competent workforce?

According to the latest information from U.S. Bureau of Labor Statistics, food and beverage retailers nationwide are adding jobs as stores diversify their services to reach a wider audience. But to hire and maintain a team of motivated individuals working highly technical positions in in-store bakeries or prepared foods departments, supermarkets and grocery stores not only need the right set of principles to cater to an evolving job market but effective tools to allow workers to perform admirably. [Read more…]

5 reasons to entrust equipment training to specialists

Before any employee in a supermarket’s prepared foods department gets behind a grill or a deli slicer, they’ll require appropriate training. The same goes for long-time employees and newly acquired assets. However, who will provide the training? Sure, managers might be handy on certain equipment based on past experience, but does that make them an expert? And what about new assets no one is familiar with? [Read more…]

Burnt out: How to tell if your convection oven needs maintenance

Convection ovens are the heart and soul of many commercial cooking operations, delivering piping-hot ready-to-go meals for individual customers or large trays of food for a commissary or buffet bar. Few other devices in a prepared food or specialty department in a supermarket see more traffic. [Read more…]

3 important considerations for reducing lobster tank shrinkage

Although chicken and beef may be the proteins on everyone’s mind when the dinner bell rings, fresh seafood options at supermarkets have just as great of a fan base. According to Progressive Grocer’s 2015 Retail Seafood Report, 6 out of every 10 seafood retailers disclosed significant gains over the previous year. Lobsters in particular present an incredible value-add opportunity for supermarkets and grocery stores because of their popularity and revenue potential as a fine-dining product. [Read more…]

Supermarkets should prepare for new safety laws [Infographic]

By fall 2016, the U.S. Food and Drug Administration will roll out new regulatory changes as part of the Food Safety and Modernization Act. While there’s still plenty of time for businesses to prepare, the sooner they get started, the better their chances at staying compliant. [Read more…]

Sustainable business: Energy saving tips when investing in food equipment

With innovative foodservice equipment, the supermarket and grocery store industry can do more for themselves and their customers. But the benefits don’t end at what’s on the menu – purchasing new equipment for the prepared food, meat and bakery departments can also lead to astounding energy savings.

[Read more…]

Routine equipment maintenance helps grocers take in-store safety to new levels

The safety of customers and employees is vital for any business in the food service industry. Just as important as the quality and speed of food preparation is the safety behind how the food is prepared. Grocery stores and supermarkets must take the proper precautions to assure their food preparation equipment is safe for employees to use and prevent food contamination.
[Read more…]