Consumers are consistently choosing the drive-thru or the to-go order option more and more these days. Therefore, keeping your food and beverages organized and easily accessible is essential in meeting these demands. Not only is speed of service important, but prioritizing safety precautions is just as crucial and can have a direct impact on an operations’ revenue.READ MORE
With the increase of drive thru and to-go orders, staying organized with a quick grab and go station is essential in meeting these demands. Franke’s Smartwall is a customizable modular system that adapts to fit your ever-changing restaurant needs. Need more storage room for your to-go containers? The Smartwall has bag holders as well as container holders for every size. Need a place to put all those condiments customers request from the drive thru? The Smartwall has specific bins that will hold any and all your condiments needed to fulfill those orders quickly and efficiently.
The Smartwall by Franke is one of our key products that provides a customizable design that keeps food safety, organization and labor efficiencies top of mind.
"We only have one earth at our disposal, so it is all the more important that we treat it with care."
- Patrik Wohlhauser, President/CEO Franke Group
We would like to share the next step in executing our Business Continuity Plan to ensure we continue to be available in servicing you, our customers, while safeguarding the health and safety of our #1 asset, our people.READ MORE
Franke Foodservice Solutions is located in Smyrna, TN just outside of Nashville, and being in the south it gets HOT during the summer months. This might be one of the reasons why sweet tea is a go-to drink for many people here. In fact, iced tea is so popular that someone made a National Iced Tea Day, and it happens to be this Saturday, June 10th.READ MORE
When deciding between a custom fabricated commercial kitchen solution and a manufactured, off-the-shelf solution, operators have to educate themselves on the costs and benefits of both options before choosing. To begin the process, factors like space, design and general foodservice goals should be considered, and as Brian Ward noted in his Foodservice Equipment Reports article, “Fab-Tastic Journey,” sorting through the myriad of options can be a difficult task.READ MORE
Luciano Delpozzo has joined Franke Foodservice Systems as Vice President and General Manager of its Solutions Product Unit, which markets products to foodservice operators through traditional distribution channels.READ MORE
There's a growing trend in foodservice to provide breakfast during all operating hours. Driven by consumer demand and a national infatuation with breakfast, this trend is sweeping through the fast casual and QSR market segments, but it's certainly not limited to them. Even fine dining establishments are blurring the lines between strip steaks and hot cakes.READ MORE