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The Final Stretch

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It’s the final stretch.  Having now survived Black Friday, there’s only one more month of 2020 left.

There have been more prognostications made this year, about life in the following year than any in recent memory.  We all know the reasons.

But what will 2021 and beyond really look like for the hospitality & foodservice industry?  

Will there be PPE’s in our collective futures?  Which operations will survive; what concepts will be introduced in the spring?  

Trends have accelerated and others have emerged. Which will have staying power?

Multi-unit operators have been busy reimagining their physical plants with an eye towards accommodating the swelling demand for off-premise alternatives.  

Workplace feeders are contending with a seismic shift in their models including projections of between 50% and 90% reductions in an ever-shifting pool of potential patrons.

Health and safety concerns of both staff and customers are now paramount considerations for every facility.

Provided that the viral spread curve is again flattened and local governments are willing, when will pent-up demand and Zoom-fatigue tip the scales in favor of a resumption of on-premise dining?

Yes, we’ve come a long way, but the road ahead is still long and uncertain, as many other questions remain.

On this final leg of the journey, let us now commit to restoring the guiding principals of hospitality that have traditionally served us so well.


The latest in contact-free food delivery – PUC by Carter-Hoffmann


Pizza Pizza Pizza


What’s old, what’s new?

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Something old, something new, something blue.

This week, we bring you:

Holiday Traditions

Our latest ventless appliance

And a great reason to look at Bluezone 


Chef Nick Fries For The Holidays

VLH Coming in December

Blodgett VLH

VLH Hoodini Half Size Ventless Hood for CTB ovens will now be available in mid December 2020. 

The Hoodini convection hood collects and filters exhaust from the oven cavity(ies).

The “scrubbed” air is then returned to the kitchen.

Works in conjunction with a catalyst ring which reacts with grease laden vapor before before it escapes the hood.

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Worried about airborne transmission of COVID-19?

Here’s what restaurants should be doing to sanitize indoor air in the dining room

Experts and a San Francisco operator discuss the next level of safety protocols restaurants face to curb the spread of COVID-19 READ HERE: NRN
 

Yeah, We’ve got that…:

Bluezone

Learning