Nutrition & Foodservice Edge Magazine - May/June 2022 - 28

ARE YOU TECH FORWARD?
to a team member. This can even
include annual or regular training or
knowledge checks. These are often
app-driven and can be done on a
smartphone, tablet, or computer.
modules as well as production plans
and integration with your ordering
system. It's time to go paperless if you
haven't already!
MENU AND RECIPE
PLANNING SOFTWARE
If you find yourself spending hours
each week working on recipes and
menus, then it's time to join the 21st
century and buy software to manage
this activity. You can view countless
recipes, design menus, access nutrient
information, and so much more using
software specifically designed for
foodservice operations and clients like
yours.
ELECTRONIC PRODUCTION
CHECKLISTS AND AUDITS
This emerging solution gives managers
a way to do regular audits of their
operation and fully document
deficiencies. The software allows
managers to assign tasks to the
responsible team member whose
job it was to manage the deficiency
in the first place. The other part of
this software gives managers the
ability to create daily production and
compliance requirements for each
position in the department. Every task
that needs to be done daily, weekly,
monthly, or yearly can be assigned
28 NUTRITION & F OOD SER VICE EDGE | MAY-JUNE 2022
SOUS VIDE COOKING
Sous vide is a French term that means
" under vacuum. " The sous vide
technique used in food service allows
you to prep food well ahead of when
it is needed and provides a way to
vacuum seal an individual portion of
a starch, vegetable, or protein. The
vacuum-sealed pouches are then
placed in a water bath that holds
the pouch at exact temperatures for
hours at a time. The advantage here
is the ability to prep in advance, hold
products either in the walk-in or
freezer until needed, and then place
in a sous vide bath near the cooks
at the perfect temperature until an
order is placed for the item. The other
advantage is if an item doesn't sell and
the seal is still intact, that item can
be chilled and held until the next day,
rethermed and served. Without air in
contact with the food item, its quality
and nutrition remain intact.
SMART VENDING MACHINES
Where to begin? It's amazing how
many high-tech vending machines are
either on the market or coming soon.
There are fresh salad makers, pizza
makers, coffee makers, juicers, smart
refrigerated machines, ice cream
units, beverage units of all types, and
even ones that sell non-food items
such as electronics. The advantage of
this technology is they are unmanned
and available 24/7. You can get them
where you provide your own food, or
you can contract with a third party to
come in and restock items.

Nutrition & Foodservice Edge Magazine - May/June 2022

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - May/June 2022

Top 10 Food Safety Training Tips
Plant-Based Proteins for Nutrition & Operational Benefits
Childhood Nutrition: What Foodservice Professionals Need to Know
Common Cooking Myths Debunked
Control the Controllable: Take the Edge Off Supply and Labor Shortages
Are You Tech Forward? How Managers Will Handle Their Organization's Future Needs
What CDM, CFPP Means to Me
Sous Vide Cooking: Getting Started
My Recipe for Success
Meet Your Incoming 2022-23 Officers and Directors
Message From the Chair
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover1
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover2
Nutrition & Foodservice Edge Magazine - May/June 2022 - 1
Nutrition & Foodservice Edge Magazine - May/June 2022 - 2
Nutrition & Foodservice Edge Magazine - May/June 2022 - 3
Nutrition & Foodservice Edge Magazine - May/June 2022 - 4
Nutrition & Foodservice Edge Magazine - May/June 2022 - Top 10 Food Safety Training Tips
Nutrition & Foodservice Edge Magazine - May/June 2022 - Plant-Based Proteins for Nutrition & Operational Benefits
Nutrition & Foodservice Edge Magazine - May/June 2022 - 7
Nutrition & Foodservice Edge Magazine - May/June 2022 - 8
Nutrition & Foodservice Edge Magazine - May/June 2022 - 9
Nutrition & Foodservice Edge Magazine - May/June 2022 - 10
Nutrition & Foodservice Edge Magazine - May/June 2022 - 11
Nutrition & Foodservice Edge Magazine - May/June 2022 - Childhood Nutrition: What Foodservice Professionals Need to Know
Nutrition & Foodservice Edge Magazine - May/June 2022 - 13
Nutrition & Foodservice Edge Magazine - May/June 2022 - 14
Nutrition & Foodservice Edge Magazine - May/June 2022 - 15
Nutrition & Foodservice Edge Magazine - May/June 2022 - 16
Nutrition & Foodservice Edge Magazine - May/June 2022 - 17
Nutrition & Foodservice Edge Magazine - May/June 2022 - Common Cooking Myths Debunked
Nutrition & Foodservice Edge Magazine - May/June 2022 - 19
Nutrition & Foodservice Edge Magazine - May/June 2022 - 20
Nutrition & Foodservice Edge Magazine - May/June 2022 - 21
Nutrition & Foodservice Edge Magazine - May/June 2022 - 22
Nutrition & Foodservice Edge Magazine - May/June 2022 - Control the Controllable: Take the Edge Off Supply and Labor Shortages
Nutrition & Foodservice Edge Magazine - May/June 2022 - 24
Nutrition & Foodservice Edge Magazine - May/June 2022 - 25
Nutrition & Foodservice Edge Magazine - May/June 2022 - Are You Tech Forward? How Managers Will Handle Their Organization's Future Needs
Nutrition & Foodservice Edge Magazine - May/June 2022 - 27
Nutrition & Foodservice Edge Magazine - May/June 2022 - 28
Nutrition & Foodservice Edge Magazine - May/June 2022 - 29
Nutrition & Foodservice Edge Magazine - May/June 2022 - 30
Nutrition & Foodservice Edge Magazine - May/June 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - May/June 2022 - Sous Vide Cooking: Getting Started
Nutrition & Foodservice Edge Magazine - May/June 2022 - 33
Nutrition & Foodservice Edge Magazine - May/June 2022 - 34
Nutrition & Foodservice Edge Magazine - May/June 2022 - 35
Nutrition & Foodservice Edge Magazine - May/June 2022 - 36
Nutrition & Foodservice Edge Magazine - May/June 2022 - 37
Nutrition & Foodservice Edge Magazine - May/June 2022 - 38
Nutrition & Foodservice Edge Magazine - May/June 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - May/June 2022 - Meet Your Incoming 2022-23 Officers and Directors
Nutrition & Foodservice Edge Magazine - May/June 2022 - 41
Nutrition & Foodservice Edge Magazine - May/June 2022 - 42
Nutrition & Foodservice Edge Magazine - May/June 2022 - 43
Nutrition & Foodservice Edge Magazine - May/June 2022 - Message From the Chair
Nutrition & Foodservice Edge Magazine - May/June 2022 - 45
Nutrition & Foodservice Edge Magazine - May/June 2022 - 46
Nutrition & Foodservice Edge Magazine - May/June 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - May/June 2022 - 48
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover3
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover4
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