Summer School is in session for Zink Foodservice! We kicked-off things off at the Kentucky School Nutrition Association’s Annual Conference. Since then Zink has toured kitchens and visited with countless school districts throughout our eight state region.Read more ...
Not only is Julie Jones the Director of Nutrition Services, OSU Wexner Medical Center but she also serves as the current president, Association for Heathcare Foodservice (AHF). We were recently honored to spend some time with Julie and pick her brain about trends and changes in the healthcare foodservice industry.
Trends in kitchens are ever-evolving and many have staying power. Environmentally friendly equipment; productivity improvement practices; menus from farm to table and Instagram-worthy dishes; and equipment that increases food shelf life – these are just a few trends the foodservice industry must adapt to and embrace. But what is truly cutting-edge and making the most impact in the kitchen are the current innovations in technology and engineered solutions.
Zink Foodservice’s Chef David Ash is always cooking up new, creative and innovative ways to utilize the industry leading equipment Zink represents. Go inside Zink’s Columbus Culinary Center with Chef Ash to learn how to utilize Convotherm and Vitamix to make the perfect puree.
The Oneida Group continues to be on the cutting edge in creating inspiring tabletops. Every timeless collection offered can be customized to match your desired look and feel.