The right kitchen equipment can minimize many laborintensive food prep tasks, especially in high-volume operations. Any way you slice it, the right cutting, slicing and dicing equipment is a key ingredient to equipping your operation's kitchen. Almost without exception, most restaurant menu items require at least one of its ingredients to be diced, sliced or processed. For most kitchen managers, getting a fast, consistent portion-controlled slice is of greatest importance. These ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.