Archive for Food Service News

Ovens and Fryers: Putting the Sizzle in Major League Baseball Parks

June 1, 2011 No Comments

Feeding thousands of people daily requires not only organization and skill, but the right tools, too.  Integral to any large food operation are fryers and ovens, two of the hardest working and most important investments in a commercial kitchen.  They are indispensable and offer a strong potential return on investment.  “We serve thousands of fans […]

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Food Service Equipment for Hits, and How to Avoid Misses

April 1, 2011 No Comments

Whether you are stocking a snack bar, concession stand or café, you must find food equipment that works best for your business needs. Consider space, time and cost before jumping into a new product. Here are a six quick tips courtesy of John Evans, senior vice president, Gold Medal Products, Co. To ensure you make […]

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The Main Course Toward Perfect Parties: <br />Making the Food Fit the Special Event at Destination Locations

The Main Course Toward Perfect Parties:
Making the Food Fit the Special Event at Destination Locations

April 1, 2011 No Comments

Food is an essential ingredient in throwing a successful party, especially one hosted at a venue. Whether a client knows exactly what they want or not, it’s up to the staff to guide the choices so the menu will be sure to please the client and the guests. And at the Pennsylvania Renaissance Faire, on […]

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A Chef’s Take on Barbecue

April 1, 2011 No Comments

Aaron Banks, director of food service for Carowinds Park in Charlotte, N.C., dishes on pulled pork, the southern tradition and why barbecue is so popular at theme parks today: Tourist Attractions & Parks magazine: What type of barbecued foods do you offer? Aaron Banks: Carowinds offers a wide variety of barbecued foods, including hand-pulled pork, […]

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Three Secrets to BBQ Success

April 1, 2011 No Comments

Buy Quality: Even if you feature prepared foods on the menu, make sure you buy from reliable vendors. Quality counts when it comes to everything from ingredients to entrees. Visitors who are considering how much money to spend expect quality for their money, especially in tougher economic times. Think Differently: Incorporate regional flavors into the […]

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Kings of the Grill: <br />The Art and Science of Barbecue

Kings of the Grill:
The Art and Science of Barbecue

April 1, 2011 No Comments

Barbecue. It’s what’s for dinner (and lunch) at parks and attractions from Texas to Florida. The southern tradition not only borrows its flavors from longtime recipes that have been enjoyed by generations, but many of the dishes have been customized for family-friendly customers who are looking for a way to have a little fun – […]

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Five Tips for Controlling Food Service Payroll Costs at Zoos and Aquariums

April 1, 2011 No Comments

Hire wisely. Juanita Hernandez of the Lee Richardson Zoo said she seeks out employees who not only accept seasonal work, but prefer it. “This is a great job for teachers. I have one employee who is a teacher, and the part-time summer hours fit her schedule perfectly.” Weigh the pros and cons of engaging a […]

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Controlled Quality: Keeping Food Service Payroll Costs Down

April 1, 2011 No Comments

Steve Lopez swears by his spreadsheet. This document, which tracks labor percentage, daily earnings, weather and food service patterns from previous years at the Phoenix Zoo, is indispensible to Lopez, who is general manager of concessions. The data Lopez has compiled has not come easily– he said it is the culmination of years of observation […]

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Special Events Ride a Wave of Popularity at Maritime Museums

Special Events Ride a Wave of Popularity at Maritime Museums

February 2, 2011 No Comments

When guests attend private events at maritime museums, they are looking to enjoy a unique party experience. The private events also give museums the opportunity to showcase their galleries and educate the guests on regional maritime history and the importance of preserving the marine environment. In 2005, the Newport Harbor Nautical Museum purchased 34,000 square […]

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Amusement and Waterpark Food Service <br/>Responding to Last Season’s Decreased Guest Spending

Amusement and Waterpark Food Service
Responding to Last Season’s Decreased Guest Spending

February 2, 2011 No Comments

Amusement park and waterpark guests’ per cap spending has been sliding up and down from park to park in the last few years. To enliven spending on food, value for the dollar is one of the main ingredients on many projected park menus for the 2011 season. Though the economy hit in-park spending hard at […]

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Subway

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Gerber Manufacturing, Ltd.

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Midway Concepts (Circus Tops)

Premier designers of stainless steel food service equipment.

Fast Corp Vending

Frozen food vending machines

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