National Iced Tea Day

[fa icon="calendar"] Jun 9, 2017 4:00:09 PM / by Franke Americas

Franke Foodservice Solutions is located in Smyrna, TN just outside of Nashville, and being in the south it gets HOT during the summer months. This might be one of the reasons why sweet tea is a go-to drink for many people here. In fact, iced tea is so popular that someone made a National Iced Tea Day, and it happens to be this Saturday, June 10th.

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Why Your Specialty Fab Partner Should Work a Shift

[fa icon="calendar"] Dec 11, 2016 9:00:00 AM / by Franke Americas

The only way to truly know how well a kitchen operates is to roll up your sleeves and actually work in it. By spending a few days watching how work flows from station to station and how well workers can complete their tasks, the inconsistencies and inefficiencies become obvious.

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Insights from a Specialty Fab Expert

[fa icon="calendar"] Sep 1, 2016 9:00:00 PM / by Franke Americas

When deciding between a custom fabricated commercial kitchen solution and a manufactured, off-the-shelf solution, operators have to educate themselves on the costs and benefits of both options before choosing. To begin the process, factors like space, design and general foodservice goals should be considered, and as Brian Ward noted in his Foodservice Equipment Reports article, “Fab-Tastic Journey,” sorting through the myriad of options can be a difficult task.

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Franke Foodservice Systems Names New Vice President

[fa icon="calendar"] Mar 22, 2016 3:00:00 PM / by Franke Americas

Luciano Delpozzo has joined Franke Foodservice Systems as Vice President and General Manager of its Solutions Product Unit, which markets products to foodservice operators through traditional distribution channels.

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Tips for Increasing Restaurant Sales with 24-Hour Breakfast

[fa icon="calendar"] Jan 9, 2016 6:01:37 PM / by Franke Americas

There's a growing trend in foodservice to provide breakfast during all operating hours. Driven by consumer demand and a national infatuation with breakfast, this trend is sweeping through the fast casual and QSR market segments, but it's certainly not limited to them. Even fine dining establishments are blurring the lines between strip steaks and hot cakes.

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