Are you a restaurant owner who just can’t seem to find the right combination of cooking equipment to fulfill the unique demands that your business require throughout the day? A combi oven could be what you are searching for. With determination and attention to detail, this combi oven will be a great addition to your business.

Key Takeaways:

  • Combination ovens can serve as the jack-of-all-equipment-trades in your kitchen. One combi oven can do the work of a convection oven, braising pan, steamer, holding cabinet, smoker and even a dehydrator.
  • Certified installers are an absolute must for your new combi oven, which will require a filtered and an unfiltered water connection, a drain, an electrical connection and/or a gas connection. “Most issues with combi ovens that I see in the field stem from improper installations,” Soehngen says.
  • Be sure to build training into your team’s schedule before and after the new combi arrives. The training can come from the manufacturer’s rep or dealer — or both — and is crucial to ensuring that your team makes full use of the combi oven’s abilities, and that it receives the proper maintenance.

““The effective application of a combi oven takes a lot of guesswork out of precise preparation and menu execution,” he says. “In a lot of ways, it’s a technology-driven decision. Savvy operators understand that they can maintain a consistent product in a smaller footprint with this multi-use piece of equipment.””

http://nrn.com/equipped-kitchen/4-things-consider-when-specifying-combi-oven

Commentary

According to the National Restaurant Association’s forecast for the service industry, the number of teenagers in the restaurant business has dropped four percent from the years of 2007 to 2014. The natural thought that comes to mind when thinking of the demographic for restaurant workers is to think of teens but the times are changing and the economy is making it so older people need supplemental income so the figures are set to change by the year 2021.

Don’t Overlook This Labor Demographic

News

Upcoming US Department of Labor employment standards, to many employers, are a cause of significant cause of concern. New standards related to overtime pay, to how salaried workers are compensated and even lawsuits and potential confrontations with customers are making employers extremely concerned and apprehensive. Due to the fact that there remains so many unknowns at this point, employers are pareparing the best they can to respond to the situation when it is presented to them.

Key Takeaways:

  • Eighty-two percent of employers expect to be affected by U.S. Department of Labor enforcement efforts over the next year, largely because of new overtime rules, and 74% anticipate more accusations of discrimination on the basis of gender identity and sexual orientation, according to a new survey.
  • The canvass of 844 high-level corporate executives involved in personnel matters also revealed that the possibility of workplace violence has become a key concern for employers.
  • The law firm noted in analyzing the data that 31% of the respondents, drawn from an array of industries, expect DOL enforcement to have a profound impact on their businesses. A year ago, those fears were voiced by 18% of respondents.

“Littler Mendelson’s fifth annual Executive Employer Survey shows a sharp upswing in concern about running afoul of new labor-related regulations, sensibilities and indications from the federal government of more aggressive enforcement.”

http://www.foodservicedirector.com/industry-news-opinion/news/articles/employers-brace-new-round-labor-challenges

Commentary

Turnover is expensive for businesses, but offering generous pay and benefits aren’t surefire ways to keep employees happy while encouraging them to stay with an employer. There are ways, however, that provide positive ROI without negatively affecting the bottom line, such as flexibility, frequent feedback, providing a sense of purpose, and more. Use these and watch the positive culture grow.

How to cultivate a positive workplace culture

News

On Wednesday, the National Restaurant Association says it was encouraged by the House Republican initiative aimed at common sense reforms to the American health system with patient-centered solutions and more choices while lowering costs and promoting innovation. The alliance will surely bring restaurants closer to providing the healthiest food possible.

Key Takeaways:

  • National Restaurant Association is encouraged by reforms to the American health system
  • A Better Way proposal on health care is a welcome policy agenda tackling some of the biggest challenges for employers and employees under the Affordable Care Act
  • The National Restaurant Association has long advocated for commonsense changes to the current health care law

“The National Restaurant Association has long advocated for commonsense changes to the current health care law such as the problematic definition of full-time employment at 30 hours, the lack of clarity on employer-reporting requirements, the auto-enrollment mandate affecting employers of 200 or more, inconsistent definitions of seasonal employment under the law, and the confusing process of determining which businesses are considered large under the ACA.”

https://www.fsrmagazine.com/industry-highlights/nra-welcomes-house-republican-task-force-health-care-reform-initiative?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+RMGTmagazine+%28FSR+magazine%29

Commentary

In Industry Headlines’ article regarding the NRA, they speak on recent political events where house members who were republican are making and effort to reform health care and are initiating measures. They speak on recent house events where the republicans are taking measures to lower the cost as well as improve innovations in health care. They explain that they want better policies unlike the affordable care act and they want to be able to benefit everyone of all income levels.

Key Takeaways:

  • On Wednesday, the National Restaurant Association says it was encouraged by the House Republican initiative aimed at commonsense reforms to the American health system with patient-centered solutions and more choices while lowering costs and promoting innovation.
  • Restaurants, both big and small, continue to struggle to implement employer mandate provisions like those that place limits on employees’ hours, requires extensive paperwork, and establishes an onerous reporting process.
  • The National Restaurant Association has long advocated for commonsense changes to the current health care law such as the problematic definition of full-time employment at 30 hours, the lack of clarity on employer-reporting requirements, the auto-enrollment mandate affecting employers of 200 or more, inconsistent definitions of seasonal employment under the law, and the confusing process of determining which businesses are considered large under the ACA.

“On Wednesday, the National Restaurant Association says it was encouraged by the House Republican initiative aimed at commonsense reforms to the American health system with patient-centered solutions and more choices while lowering costs and promoting innovation.”

https://www.fsrmagazine.com/industry-highlights/nra-welcomes-house-republican-task-force-health-care-reform-initiative?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+RMGTmagazine+%28FSR+magazine%29

Commentary

Bartending can be a fun and rewarding job as well as sometimes stressful and overwhelming. In attempt to add balance and insight to the conversation between employees and guests, there are some suggestions for bartenders. Some suggestion include, dont get drunk on the job, dont steal, and greet every guest in a timely manner, even if you are super busy.

64 Suggestions for Bartenders 2016 « Server Not Servant

News

According to the blog author, many American still seem unpersuasive towards healthy fats. When it comes to the public, 1 in 5 respondents mistakenly believed trans fats to be healthy. This leads to confusion for people regarding what fats should they eat. Restaurants are also trying to combat this confusion. By blending different cuisines and adding ethnic influences, healthy fats could become more prevalent on menu items for customers to consume.

Key Takeaways:

  • Many American consumers still struggle to differentiate between healthy and unhealthy facts. When talking about good fats and bad fats specifically, the confusion out there is pretty pervasive.
  • The results indicated that one in five respondents mistakenly believed trans fats to be healthy.
  • I think that it’s important to continue educating consumers about choosing good fats because at the end that’s going to help us live healthier and better lives.

““When talking about good fats and bad fats specifically, the confusion out there is pretty pervasive,” says Emiliano Escobedo, executive director of HAB.”

https://www.qsrmagazine.com/news/consumers-still-hazy-healthy-and-unhealthy-fats?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+QSRmagazine+%28QSR+magazine%29

Commentary

Efficiency is a vital part of keeping your kitchen clean and running like a well greased machine. We’ve all found ourselves fumbling around the kitchen looking for ways to store leftovers and even ingredients we need now! Well, there’s no need to stress with so many innovative options for food storage on the market ready for any situation you may find yourself in. Many large kitchens are taking advantage of these technologies and are saving money everyday with this utilization. It’s a no brainer that vaccum sealed ingredients will bode much better than those stored in your average plastic zip bag.

How can packaging reduce food waste and improve kitchen efficiencies?

News

In Shelly Whitehead’s article relating to the popularization of smartphones and how to use it to your businesses’ advantage, she speaks about the current trend that travels recognize their smartphone as their most widely used tool during travel. She also speaks about a smartphone’s importance in a travelers search for a restaurant or other vacation related activities. She then speaks about using this trend to one’s advantage and making your product easily seen to customers on smartphones.

Key Takeaways:

  • Most vacationers place a high priority on finding a good restaurant.
  • Most vacationers use their smartphones and Facebook for their information.
  • Restauranteers should keep these facts in mind when then plan their summer advertisements.

“More than half of those polled said their smartphones are their primary source of information on vacation and most of the time the information they seek on their phones is the location of their next meal or snack.”

http://www.fastcasual.com/blogs/seeking-some-extra-summer-business-reach-out-to-all-those-smartphone-addicted-travelers/

Commentary