Eaglestone Equipment的动态

Dogtown Pizza brings the taste of authentic St. Louis pizza straight to your local grocer and they're doing it with even greater efficiency thanks to their trusted conveyor system partner, Eaglestone Equipment "Eaglestone is the real thing. You can instantly tell how sturdy their conveyors are. They run so consistently." – Rick Schaper, Food Safety and Budgetary Manager at Dogtown Pizza Curious to see how Eaglestone is making an impact? Read the full story here. #FoodManufacturing #EaglestoneEquipment #DogtownPizza #ConveyorSystems #Partnerships #EfficiencyInAction

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Cook your own food or eat what they will not tell you what they are serving you. Do restaurants have to disclose if they use lab-grown meat? Ask the server or restaurant owner where they source the chicken for their dishes. You can be as specific as to ask if the chicken is organically or conventionally raised or lab-grown. Still, it is critical to note again: Restaurants do not have to disclose where they get their meat or if their meat is lab-grown

The McDonald's Quarter Pounder stands out from the rest because it's the only McDonald's burger with a freshly cooked burger patty, unlike the other burgers, which come pre-cooked and frozen. Although it might not be the best-selling item on the McDonald's menu, the Quarter Pounder is many people's go-to; for some, it's the only item they order. However, as of Tuesday, the McDonald's Quarter Pounder has been completely banished from most McDonald's menus. The reason is more than just a simple company choice; it's the result of one of the most?detrimental issues?a food corporation could ever face. More: https://trib.al/vK5Z4dl

???????? ????????- ?????????????? ?????????? ?????? ?????????? ???????? ?????????????????? ?????? ?????????????????? Wings, tenders and chicken sandwiches continue their winning streak, finds a new survey from Revenue Management Solutions. Chick-fil-A Restaurants, KFC, Popeyes Louisiana Kitchen are the top three chicken destinations. RMS survey states that flavorful sauces are the main reason customers cluck for chicken.

This article is interesting given the fact that Major Burger chains such as Macdo are moving away from Frozen to Fresh meat in the preparation of their "Quarter pounder burger ". For the other meat patties , Macdo follows what is called "Flash frozen" where a meat is quickly frozen from the day it is formed and it takes 2 to 3 weeks until it is served. for those who are in the industry, they should know that frozen products is a key for consistency, all products would be made in the main factory and shipped frozen all around the world. while with fresh , this would mean sourcing the meat locally by giving the recipe to a local supplier who can produce the meat patty for the client and ship it under DSD module on a weekly or daily basis or depending on the agreement between both parties. Another positive impact for using Fresh Vs Frozen patties is that Fresh patties shrink less than frozen ones due to higher amount of moisture in the frozen ones. What i like about this article is that most of the burger chains are aiming to improve the quality and freshness of their burgers which benefits the customer at the end of the day. #Burgers #Freshness https://lnkd.in/ewVPFFCn

?? Simplified Oil Management = Big Wins for Restaurants ?? FreshFry is transforming how restaurants manage their frying operations. Our recent partnership with Dave’s Hot Chicken? is a perfect example of how streamlining oil management can drive efficiency and deliver consistent, high-quality food. With FreshFry SuperPods, Dave’s Hot Chicken franchisees are seeing incredible results: ? No more complex filter powder processes ? Saving up to 2 hours of labor per day per location ? up to 30% savings on frying oil costs ? Crispy, delicious fried food every time!? As Jeremiah Chapman, CEO, said, "Simple operations drive consistent quality." We’re proud to help Dave’s Hot Chicken focus on what matters most: serving their customers the best fried chicken while improving their bottom line. Is it time to simplify your kitchen operations? Let’s chat about how FreshFry can help! #RestaurantInnovation #OperationalExcellence #OilManagement #FreshFry #DavesHotChicken #Efficiency #FriedFood #Simplify

Understanding the complexities and regulatory requirements is crucial in the food and beverage?industry. We believe that a well-designed drainage system is fundamental to ensuring #foodsafety and operational efficiency in the facility. Our FoodSafe Drains are engineered with these priorities in mind, supporting facilities to meet and exceed hygiene standards. For those in the process of selecting a construction partner, consider how integrated drainage solutions can enhance your project's success.?#foodsafedrains #foodandbeverage

The family and I are enjoying the #USA Ft. Carson Freedom Fest, though we've been waiting 10 minutes longer than the expected 16 minutes for our food truck dinner. That's fine, it's part of the experience, but it got me thinking about how to improve their process. It seems (anecdotally) that the wait time increases with each customer so they're not keeping up with incoming demand. There are two lines: one for those who've ordered and one for those waiting to order; both are getting longer. If my opinion were asked, I'd suggest that the fellow taking orders move slower - he is far outpacing the cooks in the truck. Alternatively, it might be best if he is removed from the process altogether. There is a young lady who calls out customer names and gives them their food. If she also took orders she could set the pace - one order in one order out. Further, I don't know the complexity of their cooking process though I can see that their menu is robust. 4 kinds of pork sandwiches, 4 kinds of chicken sandwiches, 4 kinds of nachos, 5 kinds of tacos, and 6 kinds of hot dogs - different toppings, etc. It might be possible to use pricing to help guide customers toward faster options. [It turns out that my sandwich had fried onions, pulled pork, and sauce on a bun; a max 20 second cycle time. My daughter's street tacos took probably 45 seconds to assemble.] I'd be curious to see their pre-work (particularly in a food prep & safety environment). The hot dog condiments could readily be moved off the production line (and labor, by having the customer serve themselves). Such an interesting way to spend a Saturday afternoon! Edit 1: as a customer, we've learned to look for food trucks with fewer menu options and for fast-moving (or nonexistent) 2nd lines. Edit 2: we got our food after 40 minutes; ok. Rebecca's nachos had neither sour cream nor jalapenos, despite confirming those toppings. This defect could be resolved with a condiment table and it shows that defects arise from rushing as well as inattentiveness.

Pizza toppings are the highest-cost ingredients on your production line and are the first things consumers see. ?? So, the equipment you use to top your frozen pizzas is critical. When considering topping equipment, there are several key factors to evaluate: ?? ACCURACY of deposit weight, pattern, and targeting ?? FLEXIBILITY to handle multiple toppings (cheese, IQF, meat & plant-based) and have production go up and down with your throughput ?? SANITARY design for thorough and fast sanitation with minimal downtime ??♂? SUPPORT & SERVICE from the OEM for speedy parts, troubleshooting, training, and maintenance Not all pizza topping equipment is created equal. Ensure you choose the right equipment and supplier to improve your production and bottom line. #foodequipment #foodprocessing #foodproduction #pizza