The Dayton Slicer 😱
A nightmare at the Elm Street Grille
It began as an ordinary dinner service, but as the dark and foggy night wore on, a strange foreboding overcame the staff.
There were stiffs in the dining room, plates dying in the pass, and blood on the butcher block. Would the pumpkin pie be 86’d before the shift ended?
They’d never been able to keep up with this volume before. It seemed almost magical how the tickets kept flying from the POS to the dupe rack on the Advance Tabco chef’s counter. Servers became transfixed on turning more covers than they ever had.
To keep up this pace, wait staff conjured up an image of to how to eliminate that lingering four-top. They bussed the ITI tableware long before the last morsel was stabbed by a fork. Would crop-dusting the dining room rid them of those pesky campers forever? Probably not, as they seemed be buried in those enchantingly comfortable GAR chairs for eternity.
Could the nightmare end with the chef found buried in the weeds, or cowering in the Bally walk-in?
But the front of the house hadn’t counted on the Foodiequipper’s transfiguration of the back of the house.
In the kitchen, it seemed that the new equipment was possessed! The new Dayton (Globe) Slicer worked more effectively than any other had (it was said that it thrashed the competition). At his Continental Refrigerator salad top station, the garde manger was finally able to keep up with the sous chef, who was killing it on his Jade Range suite.
The grill station was knocking them dead with chicken from the MagiKitch’n charbroiler, burgers from the Star Ultramax griddle and spooky fries from the Pitco Frialator.
Hot app’s were flying out of the Blodgett & Southbend convection ovens. The home-made bread from the Doyon bakery equipment was to die for. The TurboChef’s performance was nothing less than transcendant.
The crew wondered aloud whether the BlueZone air purifiers were keeping the spirits at bay that night.
When daylight finally broke the spell, they all shrieked “why hadn’t we opened a ghost kitchen instead”? 👻
WHAT ARE THESE?
|We’re working on some really cool new technologies.|
More to come in the next few installments.
New Freight Challenges for Factories
Keeping you abreast of the latest issues
“We want to make you aware of the shipping challenges we are facing which affect how freight is delivered to your customers.
Several terminals each week are closing inbound lanes due to over capacity and labor shortage. If we have freight in a terminal that closes temporarily, it can be delayed 2-4 weeks. When these shut downs happen while we have freight in transit, it is either brought back to us without notice, or it is routed to another terminal.
This can cause delays up to several weeks.
We also are having to ship in smaller quantities in more shipments on LTL. There are linear footage and weight maximums. Since our freight is heavy and dimensionally large we must partial ship many of our orders.
So one order can come in several shipments and on different carriers.
Pricing on truckload shipments are very high, which also necessitates dividing orders among different carriers. More LTL shipments on the road also increases the risk of freight damage.
Lastly, the majority of the LTL carriers have suspended any expedited freight services. They cannot handle them at this point.”
Experience “what could be” like never before. With individual profiles, you’re able to see what’s new in foodservice equipment with answers to your toughest challenges.
From kitchen work support to storage and transport to mobile merchandising, everything you need is viewable with the click of a button in the newest Lakeside virtual experience.
Find your next “go-to” piece of equipment by searching here.
You haven’t seen what we’ve added?
Our inaugural 2021 Ghost & Ventless Kitchen Forum is on track to exceed the extraordinary success of our 2019 Pizza Forum. Ghost Kitchens represent Foodservice’s ultimate de-coupling of production and fulfillment.
Ventless tech solutions enable commercial kitchens to operate in just about any space. Together they create a powerful disruptive force.
We’ve recognized that, as major retailers have adopted the ghost kitchen model, there is a growing need for an overview of the concepts, planning, development, and execution of successful operations. Our Ghost & Ventless Kitchen Forum will be showcasing both the nuts and bolts of ventless appliances and the many nuances of ghost kitchens.
We have planned a complimentary day of mock-up ghost kitchen and live cooking vignettes by our chefs in the various environments on ventless appliances, along with a classroom component centering around costing, menu development, marketing, real estate, and technology, with speakers from the operator and the manufacturing communities.