Who doesn’t enjoy a nice warm biscuit from the oven? A little butter, a little jam or whatever you fancy!
It doesn’t matter if your facility makes them from scratch, buys in a mix or brings them in pre-made they all have a great quality outcome with the Burlodge retherm system. Normally our carts do not bake food items but this has been tested and works perfectly. Here are a few production tips to help you produce that perfect biscuit for your patients, residents, clients or customers.
More than ever, institutional catering managers and nutrition directors are always on the look-out for ways to enhance the dining experience. Improving the quality of food, logistical efficiencies, food options and even temperature control – while still making the processes easier for staff to manage – there are clearly many facets to constantly monitor and manage. This is especially truw in the healthcare field where keeping pace with patient demands and shrinking budges pose a particular challenge.
Pandemic preparation is an issue that today looms larger than ever. This is especially true in light of recent events such as concerns around the spread of H1N1 or, more generally, the emphasis that more organizations are placing upon emergency preparedness.
It’s funny how quickly the world changes. Seems like yesterday that we would get our news from a paper, our weather from the radio and if you wanted to see pictures of your friends vacation – you actually had to GO to their house to see them.