Kitchen InnoVision Blog

312, 2015

Preparing for and Passing a Health Inspection

By |December 3rd, 2015|Design - Build, Foodservice Management|0 Comments

For every health inspection, confidence comes from formulating a plan and routinely reviewing the cleanliness of your establishment. Prepare for your commercial kitchen’s assessment with these helpful suggestions and resources.

Government Documents

Utilize and print health review forms. The FDA’s website has a wide variety of online resources to assist you with understand a typical examination. Make […]

2411, 2015

Designing an Ergonomic Commercial Kitchen

By |November 24th, 2015|Design - Build|0 Comments

Use an ergonomic layout in your kitchen to increase productivity while reducing the amount of injury, discomfort and fatigue. Plan a well-structured arrangement of your equipment and supplies for optimal performance.

Take into consideration the following:

Energy Conservation – This is vital since it will save money on utility costs. Design your kitchen refrigeration and cooking […]

2311, 2015

Food Waste Laws, Recycling & Best Practices

By |November 23rd, 2015|Foodservice Management|0 Comments

Understanding your state’s food waste laws is essential for every commercial kitchen operation. Learn more about the laws and simple best practices to implement in your prep stations to reduce food waste.

New Regulations

California is joining the increasing number of states that have enacted regulations banning food waste from landfills. In the final step to bringing […]

1711, 2015

Year End Commercial Kitchen Checklist

By |November 17th, 2015|Foodservice Management|0 Comments

No matter a restaurant’s size, location or style of cuisine, chefs will agree that an organized kitchen is equivalent to a successful kitchen. To start the new year on the right culinary foot, restaurant owners and managers are encouraged to assess both ‘front of house’ and ‘back of house’ activities for areas in need of […]

1211, 2015

12 Restaurant Kitchen Tools that Maximize Efficiency

By |November 12th, 2015|Foodservice Management|0 Comments

As the old adage goes, chefs are only as good as their tools. Using inefficient tools can really slow down your operation, especially during peak times. Below, we showcase a handful of commercial kitchen products that will have your back of the house running smoothly in no time.

 

Color-Coded Safety: Give your HACCP program a boost […]

2010, 2015

Huntington Library Education & Visitor Center Reconstruction

By |October 20th, 2015|Design - Build|0 Comments

Research, education and beauty are the three distinct identifiers that encompass the purpose of The Huntington Library, Art Collections and Botanical Gardens nestled in the highly attractive city of San Marino, California. In 1919, Henry Edwards Huntington signed over his property along with his impressive art and book collections to become a non-profit educational trust. […]

1308, 2015

DBIA Award Winning Las Colinas Detention Facility

By |August 13th, 2015|Design - Build|0 Comments

TriMark was the design-build partner for the new $270 million correctional facility. Located in Santee, California, Las Colinas Women’s Detention and Reentry Facility commenced Phase I in 2013 under the lead of Balfour Beatty Construction, KMD Architects and HMC Architects. TriMark provided their expertise as the commercial kitchen and laundry design-build contractor.

Jay Farbstein, PhD, FAIA 2013 […]

608, 2015

Key Concepts for Controlling Food Costs

By |August 6th, 2015|Sustainability|0 Comments

Food cost has an impact in any restaurant’s success or failure. The industry standard suggests food costs should compromise no more than 30% of the overall expenses of your business. Below are approaches to manage and reduce your food expenditures.

Track and Organize Your Inventory

Require your kitchen staff to maintain an up-to-date inventory list to prevent […]

408, 2015

Prep Your Kitchen With Allergen-Free Products

By |August 4th, 2015|Foodservice Management|0 Comments

Food allergies are on the rise and receiving an unprecedented amount of attention. According to the non-profit Food Allergy Research & Education, an estimated 15 million Americans suffer from a food allergy.

With cross-contact (this is different from cross-contamination; read up on the differences here) being the main cause for most allergic reactions, proper preparation is […]

3107, 2015

TriMark’s Design & Build Division Honored DBIA Award

By |July 31st, 2015|Industry News|0 Comments

The Design-Build Institute of America (DBIA) announced its 20th annual Design-Build Project/Team Award Winners earlier this month. In the Healthcare Facilities category, TriMark, Swinerton Builders, Lionakis, TK1SC, DPB Engineers, Inc., AHBE, RBF Consultants, Veneklasen, Kate Keating Associates, Inc. and Criterion Systems were honored the National Award of Merit for the High Desert Regional Health Center […]

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