Monthly Archives: October 2018

🎃 The Dayton Slicer 👻

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Thrashed by the Dayton Slicer


Stiffs in the dining room, meat dying in the pass, blood on the butcher block: A nightmare in Dayton’s Elm Street Grille.Eldridge

Early on, it had seemed like an ordinary dinner service, but as the long night wore on, a strange foreboding overcame the staff. Would the pumpkin pie be 86’d before the shift ended?Pie R Round

They’d never been able to keep up with this volume before. It seemed almost magical how the tickets kept flying through the pass. Servers became transfixed on turning more covers than ever.


To keep up this pace, the FOH knew all along that that lingering four-top must be eliminated. Would crop-dusting the dining room rid them of those pesky campers forever? Were the GAR chairs too enchantingly comfortable?Gar chairIn the BOH, it seemed that the new equipment was possessed! The Dayton Slicer worked more effectively than any ever had. The garde manger was able to work twice as fast as the sous chef, who just couldn’t keep up.S13

Would the nightmare end with the chef found buried in the weeds?

Why hadn’t they opened a ghost restaurant instead?

Globe Ad


As Reviewed on Amazon

banana slicerbanana rana


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A Series of Unfortunate Vents

The story you are about to read is true. The names have been changed to project the innovative.

It was September 21st, 2018; we were working the night watch on the QSR detail.
My partner is Pitco. Eddy Pitco.

My name’s Fry-Day. Grill Sergeant Joe Fry-Day.

It was 2:06 PM when we got a call from a cook in distress. She needed help with a problem. A cooking problem.

Culinary Brown blurted out “I need a Griddle.”


“A three foot Griddle.”

Dough Net

3: 58 PM, Eddy and I drove over to the restaurant and we talked to the owner. We intended to grill her over why she wanted a griddle.

“Are your ducts in a row?”

“Ducts?” Inquired Culinary Brown, “What are ducts?”

“They are a series of unfortunate vents.”

“Whenever you cook proteins, you give off grease-laden vapor.  How you wipe it out must be executed in the manner prescribed by law.”


Common canopy hoods are designed to remove effluent, grease-laden vapor, heat, odors, carbon monoxide.  Their design relies upon moving these undesirable elements to the building’s exterior, an inherently expensive and inefficient system.
Ventless systems which forego the use of outside ducting, mitigate these elements at the source.

By handling the hazards locally, better control can be leveraged over the processes.  Cost savings ensue, and safety is enhanced.

Ventless appliances typically use one or more of several technologies:

  • Hepa-Filters
  • High-speed extraction
  • Catalytic converters
  • Precipitators
  • Carbon Filters

The flexibility and mobility features inherent in ventless make them attractive for both start-ups and renovations.

“you have a right not to waste your money, you have a right not to remain with old systems.  Anything you cook can and will be used against you in computing exhaust fans”

“I know my rights…”

“That’s right, Culinary, ditch the ducts and go ventless”

“Grill Sergeant?”

“Yes, ma’am?”

“What’s the source of the smoky flavor from a griddle?”

“Just the fats, ma’am.”

Ventless Wednesday



Suzy Q

By Suzanne Quiring, CDM, Registered Dietitian

Self Directed living = Self-Determined dining


Have you heard the term “self directed living” and wondered what that really means? Nursing HOme

Self- Directed living is a school of thought related to ‘person-centered’ or ‘individualized’ supports that help people to maintain full & meaningful lives in their communities. The term is often used for persons living with disabilities but it can be broader than that, and transfer into Health Care Communities.

The purpose of self directed living is to allow someone to choose, pursue and achieve ‘their best life’ to a similar extent to others. So let’s take this one step further to the dining room of a Health Care Community: Does your meal service support choice, and looks/feels similar to folks NOT living in Residential Care? Is it self-determined, and allows the client/resident to self-direct their choices?

If your community is on tray service or pre-plate service, it is honestly time to change and get with the times. We are here to help your team succeed!

(A little secret – did you know that under Suzanne’s desk, she keeps a pile of signed trays from communities that have changed? The pile is growing nicely).

Suzy Q


Dispense Rite NEw Products

new stuff

🍵 Soup’s On 🍲

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The weather is souper!

Thyme to start thinking about stew, broth, chowder, goulash, stock, gumbo, pottage, bouillon, and consomme’.

And what better accompaniment to a hot bowl, than fresh-baked bread?

Mibrasa recipes:
Monkfish stew with peas and potatoes


ITI Soup Ramen

ITI continues Refreshing the Tabletop® with the introduction of new soup and noodle bowls. Chefs today are taking ramen in exciting new directions. From the West Coast to the East Coast, foodservice patrons are enticed with bold and interesting new flavors. The versatility of ramen means that a chef can put his or her own twist on the dish, trying out countless variations in broth, toppings and seasoning.

The Trends:
“Authentic ramen made with high-quality ingredients has taken the noodle dish far beyond the familiar convenience food, and the National Restaurant Association’s annual What’s Hot culinary forecast has named ramen as a hot trend every year since 2013.”
— TMI Trading, 04/2018

“Mazemen—a kind of deconstructed ramen—is more about the noodles than the broth. Translated as “mixed noodles,” the dish is composed of ramen noodles napped in a small amount of sauce instead of swimming in a bowl of broth. The noodles are traditionally topped with Japanese ingredients…But some places are customizing mazemen with crazy combinations like smoked salmon and cream cheese.” –Restaurant Business 11/2017

We are pleased to offer a variety of bowls for presenting these trending noodle dishes. Check out our new Shanghai Bowls with Asian inspired decorations or choose from our many traditional white bowls.

Look to ITI for a full collection of Noodle Bowls offering the right design, size and capacity; for more information download the Soup & Ramen Bowls Flyer.

Gently Used Equipment Up For Grabs

AEF035 Spiral Mixer 208-240 / 3 Minor surface blemishes only
AEF035SP Spiral mixer 208/240/1 Minor sufrace blemishes
BTF060 Planetary Mixer 208-240 / 3 New Planetary Gear Ass’y
BTF060 Planetary Mixer 208-240 / 3 New Planetary Gear Ass’y
BTF080 Planetary Mixer 208-240 / 3 Minor surface blemishes only
BTF100 Planetary Mixer 208-240 / 3 Minor surface blemishes only
DLF18 Fondant sheeter 120/1 Minor surface dents
DSA330 Divider/Rounder 120/1 Surface blemishes on front.
DSA336 Divider/Rounder 120/1 Reconditioned,excellent condition
DSF022 Divider/Rounder 120/1 Minor surface blemishes only
EM20 Planetary Mixer 120/1 Low usage hrs., minor blemishes
PIZ3G Pizza Oven 120/1 Minor scratches

Doyon, the premier supplier of foodservice bakery equipment, now makes it even easier to make some dough baking up some bread.

Soup Kettle


🔢 The Wholesomeness of Some; the Sum of the Holes ⛳

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The Whole is the Sum…. by Ed Pecinka

The supply and service chain of our industry is made up of multiple professionals and companies with individual knowledge and expertise , all with a  common goal of providing the end user customer with the right products, services and support that will allow their businesses to operate as smoothly as possible in the hectic world of foodservice.
We are all dependent upon each other and it is proven that the most successful professionals have surrounded themselves with a network of employees, manufacturers, manufacturers reps, dealers, consultants and designers as well as installers and service companies who they can rely on to “have their back” and visa versa.
This was very evident this week as MAFSI hosted our industry for our annual Golf Outing and Awards Dinner.
This event brings our all the “parts” of your industry to enjoy friendships, develop new relationships and honor those who have made a mark on our industry.
It was also shown as the AHF, New York and New Jersey, hosted events that brought out their “networks”
We were pleased to be part of all of these events and a “part” of our marketplace.
It is true that “the whole is the sum of its parts”.
Having your own “network “ of experts who have your back will not only lead to your success but will place you and your company in the best position to succeed.

MAFSI Golf Follett Sponsor


MAFSI GOLFCraig Cooper of Advance-Tabco is bookended by Brett and Rick Sher of the award-winning Day & Nite / All Service team.


MarsalRockin’ it at the Pizza Show in Atlantic City

Pizza show


While portion packets may have their place in the food service industry – drive through, carry out and delivery – they often end up wasting a restaurant more money than they’re worth.

They leave behind a mess, and often aren’t completely emptied before they’re thrown away. Diners take them to their tables by the handful just to leave them behind, and – let’s face it – how many people actually feel comfortable using hand-me-down packets? Not many.

Not to mention each packet contributes to an ever- growing amount of packaging waste.

Switching to bulk pouches from packets can save you $34.74 per case.

See how here!



Want to see other ways Server can save you money and reduce waste?

Calculate your ROI with the ConserveWell™!

Read about our Eco™ Dispensers!

Meanwhile, at the SHFM Conference…

Bill Adams