Tag Archives: Central Restaurant

Training Time

Take a Look Inside Central – Ongoing Training

If you are already a Central Restaurant Products customer, then you’ve had the chance to interact with our team of knowledgeable product consultants.

You already know that many have been working in our industry most of their careers; others have experience working and managing restaurants before their Central careers. You know that you can trust their experience when seeking advice on the right equipment or supplies that fit both your application and budget. Whether you place your order via phone, fax or online – you know that they’ll have your back.

Ongoing Training

Training-ServerProducts

Your product consultants get ‘hands-on’ with the different styles of Server Products’ beverage servers.

But, did you know that our consultants regularly attend vendor trainings held right here in our offices? Each week they learn about new products, industry trends and how to serve their customers better. In May alone, our product consultants met with Lakeside Manufacturing, Metro shelving and carts, Globe Food Equipment, Scotsman Ice, Moffat Commercial Ovens, Service Ideas and Manitowoc Ice Machines. Each brought in some of their products for hands-on learning.

It’s a quick half-hour session that allows vendor reps to teach directly to our consultants and answer their questions about ever-evolving product lines. When Service Ideas stopped by, our consultants were able to see hands-on the differences in their varied lines of beverage pitchers. They learned how each style was designed for specific applications – from self-service to elegant dining services.

Training-Globe

Globe demonstrates the features of their slicers, scales and patty presses.

When Manitowoc brought both local and company representatives to a recent training, they explained in depth how to determine the production capacities needed for a wide variety of food service customer types. Did you know that a full service restaurant should plan to use 1-1/2 lbs. of ice per person, while a hotel should budget 5 lbs. of ice per room? How about which food service segments should consider nugget and flake ice? Our product consultants have the tools to answer these questions for our customers.

Give Central a Try

It’s all part of our greater effort to maintain our high levels of customer service and ensure every one of our customers can make an informed decision when investing in new equipment for their restaurant, school, institution or catering business. It’s our commitment to supplying you with the right product, at the right price in a timely manner.

So, if you’re not already a Central customer – give us a try. We hope after this look inside our company that you will consider us for your next food service equipment or supply purchase. For more information, be sure to sign up for our emails, request a catalog be mailed to you, or call 800-215-9293 to speak to a product consultant today. Hablo Español? We have product consultants who can help you too.

Tackling the Food Waste Challenge: New Toolkit Offers Best Practices for Reducing Food Waste to Landfills

One of the major challenges in restaurants is food waste. A study by BSR indicated that approximately 80 billion pounds of food is discarded in US landfills each year. They also estimated that restaurants and institutional facilities accounted for around 48% of that number. For restaurant owners, food waste means lost profit. Environmentally, wasted food in landfills is hazardous, as that food releases methane gas as it decomposes. Not to mention,  a lot of this wasted food was safe enough that it could have been donated to food pantries to feed those in need. This is where the Food Waste Reduction Alliance comes in.

Food Waste Challenge

Photo by: U.S. Dept. of Agriculture

Photo by: U.S. Dept. of Agriculture

The Food Waste Reduction Alliance is a joint collaboration between the Food Marketing Institute, Grocery Manufacturers Association and the National Restaurant Association. Recently, they released a Best Practices Toolkit with the goal of increasing donations to food banks and decreasing the amount of food sent to landfills. This toolkit offers solutions and ideas for restaurants and institutions to begin reducing their food waste.

One of the solutions is to conduct a waste characterization assessment. This lets you establish what kind of material is being discarded, and allows you to see which areas can be improved by reducing, donating or recycling waste.

The toolkit also includes use by and sell by date practices. A lot of times, restaurants err on the side of caution and discard food based on use by dates, when a lot of times, that food could have been safe to donate to food banks. The FWRA suggests establishing a relationship with a trusted local food bank, and setting up date extension guidelines for donating food that may not be desirable for sale at full price, but can still be acceptable for donation under certain conditions of use.

Another goal of the Food Waste Challenge is to find creative uses to recycle food waste. A few solutions suggested is donating unusable food to local farmers for animal feed, recycling or donating used cooking oil for biofuel production, and donating organic wastes with high sugar content to help produce ethanol.

How to Get Started

Click here to view the toolkit in its entirety. It contains several helpful links and articles to help you get on the right track to reducing waste and saving money in the process.

In the meantime, shop online at CentralRestaurant.com and see our assortment of food storage pans and containers. Great prices and trusted brands to keep your food fresh longer.