The following is an excerpt from Foodservice Equipment and Supplies magazine, a leading publication in the restaurant equipment and supplies industry. With today's economy, it pays to be energy efficient and cost efficient. Industrial Ice Makers and Restaurant Sinks are amongst the commercial kitchen equipment mentioned in the article.
Superior Products offers value and selection on these products, and our product array also includes other foodservice equipment, catering supply, and bar equipment. We have thousands of products stocked in our restaurant supply warehouses for immediate delivery, and can special order products from hundreds of leading manufacturers. Choose Superior for all of your foodservice equipment and foodservice supplies.
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Superior Products offers value and selection on these products, and our product array also includes other foodservice equipment, catering supply, and bar equipment. We have thousands of products stocked in our restaurant supply warehouses for immediate delivery, and can special order products from hundreds of leading manufacturers. Choose Superior for all of your foodservice equipment and foodservice supplies.
By applying industrial engineering principles, foodservice operators and designers can work together to design kitchens that work.
Amelia Levin -- Foodservice Equipment & Supplies, 4/1/2010 12:00:00 AM
Efficiency is a term buzzing through today's foodservice industry a little more than usual. From reducing customer wait time to decreasing consumption of natural resources to making the most of an operation's dollar, efficiency applies to almost every part of the business. Nonetheless it has only one definition: maximizing production with the fewest resources.
Efficiency is the basis of industrial engineering (IE) as we know it, and its theory, study and practice can be traced back to philosophers examining the idea of wasting time, or when wealthy aristocrats invented new ways to save money. Realizing that foodservice operations are similar to manufacturing facilities, many designers apply IE principles, also know as lean manufacturing, when developing or remodeling kitchens.
Henry Ford was among the first in the U.S. to integrate IE principles into his auto manufacturing plants with the assembly line. Toyota saw success with its own lean system that identifies the top seven elements of waste: transportation, inventory, motion, waiting for the production step, overproduction, overprocessing and defects.
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