Reintroducing the Original Cook and Hold Oven

Jul 30, 2015 | Alto-Shaam

The original Alto-Shaam cook and hold oven made its debut in Chicago at the 1970 National Restaurant Association show. As the original pioneer and innovator of low temperature cooking and holding technology, Alto-Shaam cook and hold ovens are still perfect additions...

How the Apex Culinary Team Helped a Minnesota School District

May 14, 2015 | Schools, School Nutrition, School Cafeteria Equipment

Whether it’s a line cook or a school’s nutrition director, school cafeteria personnel can change hands from year to year. This means recipes that are being used one semester might completely change the next because the people who cook them change. And with...

Five Challenges to Serving Draft Beer in Midwest Restaurants

Apr 21, 2015 | Perlick, Beer Dispensing, Beer Systems

There’s a lot more to draft beer than just tap lines and changing kegs.   Whether you’re serving flavorful craft beers to sophisticated palates in St. Louis and Kansas City or are serving draft specials in the college bars of Lincoln, Columbia, and...

How to Increase Efficiencies and HACCP Compliance in School Cafeterias

Mar 19, 2015 | E-Control

Safety is the most important factor to any school nutrition program. Even more important than nutrition itself, serving safe food that has been properly prepared and handled is the first goal to ensuring a safe student body. Another important factor in school...

NAFEM15: How Perlick Increases Beverage Program Efficiencies

Mar 6, 2015 | Perlick

For our team at Apex, NAFEM15 was one of the greatest shows in recent memory. The level of excitement and enthusiasm was off the charts. Of all the booths we visited, a few stand out for their innovative product offerings and their entertaining presentations. Perlick...