Blog | eLakeside Foodservice

Enabling Kitchen Efficiency: Lakeside’s Mise en Place Stations

January 30, 2020Team Lakeside

This French term for "to put things in place" is a method that helps chefs prepare ingredients and organize equipment in anticipation of a busy service. In order to execute an effective mise en place strategy, it is important to have the right equipment. With over 70 years of experience, Lakeside offers a diverse product

The Ergonomics Behind Food Prep

January 23, 2020Team Lakeside

Unfortunately, the people preparing that food are not uniform in size and stature. The same countertop that is comfortable for a 5' 6" prep cook can cause a 6' 2" cook to hunch over in pain. The one-height-fits-all set up typically found in commercial kitchens isn't ergonomically sound. In fact, it's frequently the cause of

Mise En Place: Streamlining and Efficiency for Commercial Foodservice

January 16, 2020Team Lakeside

Having a well-stocked and organized kitchen can go a long way to ensure the kitchen's smooth operation, which will ultimately lead to happier guests and greater profitability. One way that commercial foodservice operations can optimize for efficiency is by preparing stations with mise en place best practices. What is Mise En Place? Most lovers of

The Importance of Flexibility in Foodservice

January 9, 2020Team Lakeside

The Advantages of Rolling Food Carts in Your Restaurant

January 7, 2020Team Lakeside

While this may be true in many respects, restaurant owners and foodservice operators are getting smarter about how they drive up sales, and a new phrase has emerged. Bring it, and they will buy. What does this mean, specifically? Bringing menu selections directly to the customer is an easy way to help entice those customers

An Easy Way to Increase Beverage Sales on Your Patio or Veranda

January 3, 2020Team Lakeside

In this sense, the drink cart gets a bad reputation, but it doesn’t have to be like that. The reality is, drink carts and mobile bars are a great way to bring hospitality and service directly to the customer while increasing profits for the operation. But to fully bake this concept, let’s think about it from

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