May 2012 archive

Understanding Energy Star

By TriMark R.W. Smith

Understanding energy star for your commercial kitchen

Looking to make a positive impact on the planet and your bottom line? According to the Consortium for Energy Efficiency (CEE), restaurants and commercial kitchen facilities consume about 2.5 times more energy per square foot than standard commercial buildings. Yet, by opting for energy-efficient kitchen equipment, foodservice operators can reduce their collective carbon footprint and Read More

Serving Up Gluten-Free Meals

By TriMark R.W. Smith

gluten free text

Why Create Gluten Free Options? According to The National Institute of Allergy and Infectious Diseases (NIAID), 1 in 20 young children under the age of 5 years and almost 1 in 25 adults are allergic to at least one food. That adds up to a lot of potential customers who are looking for responsible and Read More

Technology and Food Services

By TriMark R.W. Smith


Technological advances in the foodservice industry are becoming more commonplace than ever before. The iPad and other tablets have made portable, lightweight computers the trendy new tech gadget must-have. This has translated to foodservice usage in a significant way: menus. As an integral part of the dining experience, they can showcase a restaurant’s theme, wet Read More