The dreaded drip n’ slip, broken ice cream scoops, arm and wrist scoopers’ pain, tension from ice cream balls falling off of the cone, deep dip hip discomfort from leaning into the freezer, and the awful cross contamination of ice cream scoops being dipped in different flavors. The dangers of hard-packed ice cream are evident.Continue reading “Put Down the Scoop for National Soft Serve Day”
With estimates that 70 –75% of the world’s population may be lactose intolerant¹ and 1 in 133 people in the U.S. are affected by Celiac Disease², operators are paying attention! Foodservice directors are adding lactose and gluten free (GF) products to their menus daily. In fact, with the rise in these two gastrointestinal conditions, all aspects of foodservice (healthcare, hotels/casinos, C&U, K-12 cafeterias, and restaurants) should take it very seriously.