Are you ready yet? Planning to get back to whatever it was that you were doing prior to this deadly interruption?
Here are a few perspectives from our team, all of whom are raring to get back at “it” (whatever “it” will be).
RESULTS OF LAST WEEK’S SURVEY
by Terie Osusky
Concordia creates coffee systems in the US specifically tailored to the US market and US coffee trends.
All Concordia units brew to exceed Gold Cup Standard quality while offering some of the quickest brewing in the industry.
Fully automated designs save money by reducing waste to bare minimums and providing operators with comprehensive statistics to track the machines uses.
Concordia also offers customization in appearance and brew recipes with in-house consultation and recipe development.
Concordia units are here to get you the best brew for your buck.
Synesso Espresso Machines are beautiful American built machines designed with baristas in mind.
These units are built with the highest quality, even offering a lifetime warranty on their patented non-wearing groupheads and grouphead parts. Other features include Auto backflush for extreme ease of cleaning, Cool touch wands, which allow baristas to easily manipulate steam wands while hot steam is flowing through them, and independent boilers for each grouphead for quicker recovery and non-stop operation if one grouphead were to go down.
Synesso units are fully customizable and made for baristas, from beginner to expert, to make a perfect cup every time.
Feet on the Street ( or currently bare feet on the floor)
By Ed Pecinka
The foodservice industry has certainly become very interesting over the last few months. We all entered 2020 thinking we knew where the trends and growth opportunities were going to be. Then the world changed, and we all had to hunker down, not knowing what the new world of foodservice was going to be.
Zoom trainings, conference calls, and phone calls with customers became the daily activity as we all reacted to the needs of transforming foodservice with non-contact, takeout and healthcare opportunities.
Now that we have settled into the new routine and begin to discuss plans for the re-opening of businesses, we have had the chance to see the new trends and opportunities that will be out there for us and realize that the trainings and time spent to review catalogs, new price lists, and websites are paying dividends as many of the new, non-contact or limited contact equipment needs are already available. They are just tucked in the catalog waiting for the need.
This is going to be an exciting time for foodservice professionals who are trained, open thinkers. Solution providers will be welcomed with open arms to discuss non contact, limited contact, and food safety
Hand sinks with electronic eye faucets / foot or knee pedals will become the norm, combi and convection ovens with probes and programable cooking stages that will take product from raw to done and transform into holding units will limit food contact. We will see fried food holding stations graduate from light bulbs to consistent heated air movement that will not only keep the food warm and crisp but keep bacteria away. We will see more timers not merely controlling cooking periods but holding times as well while telling the operator when to disguard food that has been sitting too long and is unsafe. You will also see separate food pick up rooms at chain and independent restaurants with Pick Up Cabinets (PUC) for takeout and delivery up by third party providers like Grub Hub.
Sounds exciting? Well it is.
The most exciting part is that all these solutions already exist. They are available products and accessories from all the manufacturers we represent. We are ready!
So, as we look on the calendar, we realize that it is the first weekend in May. This is historically Kentucky Derby weekend, time sure has flown. Like thoroughbreds we are anxiously waiting for the gate to open, the bell to sound, and to run for the roses.
With all of the trainings we have participated in and solutions available we are all poised to win.
1. If poison passes its expiration date, is it more poisonous or is it no longer poisonous?
2. Which letter is silent in the word “Scent,” the S or the C?
3. Do twins ever realize that at least one of them is unplanned?
4. Why is the letter W, in English, called double U? Shouldn’t it be called double V?
5. Maybe oxygen is slowly killing you and It just takes 75-100 years to fully work.
6. Every time you clean something, you just make something else dirty.
7. The word “swims” upside-down is still “swims”
8. 100 years ago, everyone owned a horse and only the rich had cars. Today everyone has cars and only the rich own horses.
Four great confusions still unresolved.
1. At a movie theater, which arm rest is yours?
2. If people evolve from monkeys, why are monkeys still around?
3. Why is there a ‘D’ in fridge, but not in refrigerator?
4. Who knew what time it was when the first clock was made?
Vagaries of English Language!
Ever wonder why the word funeral starts with FUN?
Why isn’t a Fireman called a Water-man?
How come Lipstick doesn’t do what it says?
If money doesn’t grow on trees, how come Banks have Branches?
If a Vegetarian eats vegetables, what does a Humanitarian eat?
How do you get off a non-stop Flight?
Why are goods sent by ship called CARGO and those sent by truck SHIPMENT?
Why do we put cups in the dishwasher and the dishes in the Cupboard?
Why do doctors ‘practice’ medicine? Are they having practice at the cost of the patients?
Why is it called ‘Rush Hour’ when traffic moves at its slowest then?
How come Noses run and Feet smell?
Why do they call it a TV ‘set’ when there is only one?
What are you vacating when you go on a vacation?
Did you know that if you replace “W” with “T” in “What, Where and When”, you get the answer to each of them.