SMOKEOUT. Above, a campus dining manager experiments with wood charcoal cooking during a NACUFS Production Managers’ Culinary Workshop at the CIA-Greystone. If it is true sizzle sells, then there is no better way to sell than with a broiler positioned where your customers can see the action. The allure of delicious aromas, the sizzle, and dancing flames are enough to whet anyone’s appetite. A feature broiler or grill can add a delicious drama to most operations. There are a number of ...

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