COOKING TODAY FOR YOUR CUSTOMERS

Today's customers want a roasted chicken, perhaps, with a crisp, golden skin and fall-off-the-bone juicy meat with virtually no shrinkage. Alternatively, pan after pan of "Healthy-Fry" French fries, deep fat crispy—without the deep fat. Or rethermalized cook/chill meals that come out with their original freshness restored. Or a complete meal as needed cooked to perfection. The perfectly … Continue reading COOKING TODAY FOR YOUR CUSTOMERS