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Why Serving Trays Are More Versatile Than Plates

By Pro-Pacific / Dec 05, 2018
  Food trends and preferences evolve year after year, and one of the biggest trends we're seeing today is a preference for foods that are shareable. From Middle Eastern dishes and share plates from other global cuisines to a focus on appetizers and other menu items designed for the whole table, ...
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Topics: Homer Laughlin, Dinnerware, Trays Bien

How to Manage Food Allergies in Your Operation

By Pro-Pacific / Nov 20, 2018
Food allergies are on the rise, and an estimated 15 million Americans are affected, including 5.9 million children under age 18. Adult onset food allergies are increasing. With these alarming statistics, it's essential to consider how your establishment is prepared to handle the guest experience ...
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Topics: Chicago Metallic, Food Allergies

Reducing Food Waste with Temperature Control and Monitoring

By Pro-Pacific / Nov 15, 2018
Food waste is easily one of the hottest topics of conversation in the foodservice industry. From ways to break down food waste to ideas for eliminating it all together, a lot of collective effort in our industry is geared at solving this problem....
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Topics: Food Waste, Cooper Atkins, Food Safety, Monitoring

The Abbreviated Guide to Ventless Foodservice Equipment

By Pro-Pacific / Oct 19, 2018
Ventless cooking is gaining in popularity for a variety of reasons....
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Topics: Combitherm Ovens, Alto-Shaam, Champion Dishwashing, Rotisseries, Cook and Hold Ovens, Panasonic, Ventless, vector, combi-ovens, steamers

Hammered Copper Trays Win Tabletop Award from FER Magazine

By Pro-Pacific / Sep 24, 2018
In the midst of America's current culinary golden age, there have been several emerging trends. Whether it's in a food hall or even in fine dining, one of these new passions is sharing....
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Topics: Dinnerware, Hall China

What Is the Biggest Challenge in K-12 Foodservice, and How Can It Be Solved?

By Pro-Pacific / Sep 12, 2018
According to a leading school nutrition expert, every school district faces five key challenges when it comes to foodservice. Those challenges are food, finance, facilities, human resources, and marketing. Of these five, though, one seems to be more and more critical for school districts across the ...
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Topics: K-12 Schools

Some Thoughts on Food Waste and a Look at How to Reduce It

By Pro-Pacific / Aug 27, 2018
Food waste is one of the hottest topics in foodservice. Whether it's in a grocery store or a school cafeteria, more and more operators are realizing the negative impacts food waste has on a whole range of metrics....
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Topics: Food Waste Disposal, Food Waste, ExBio

The Benefits of Prepping Food with Vitamix

By Pro-Pacific / Aug 17, 2018
Food prep is a lot like making bricks. While you might not win any James Beard Awards for how you chop your ingredients, those ingredients do add up to the overall architecture of your dishes....
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Topics: Vitamix

Pro-Pacific's Abbreviated Guide to Water Usage in Foodservice

By Pro-Pacific / Jul 31, 2018
We all know that water is critical to life, but it's also critical to the life of a foodservice operation. Whether you're a school nutrition program in Seattle or opening a new restaurant in Portland, how you save, purify, and use water will certainly have a great impact on not just your ...
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Topics: Power Soak, Champion Dishwashing, Unified Brands, T&S Brass, water purification, optipure

Eliminate Ice with Innovative Storage Solutions

By Pro-Pacific / Jul 17, 2018
Seafood doesn't have to come from the Pike Place Fish Market or even the Puget Sound in order to be fresh. And, believe it or not, it doesn't have to be stored on ice, either....
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Topics: Unified Brands, Randell, Refrigerated Drawers, Refrigeration, FX Series

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