How RATIONAL Transformed Foodservice at the University of Richmond

At the University of Richmond, the commitment to excellence is not just a slogan but a guiding principle that shapes every aspect of campus life, including dining services. This dedication is reflected in the high-quality equipment and innovative technologies employed to meet and exceed the expectations of Richmond's vibrant campus community, and this certainly includes its foodservice programs.

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RATIONAL Tips and Tricks #2 - Cleaning the iVario Pro

The iVario Pro from RATIONAL is one of the most intelligent and easy-to-use pieces of foodservice equipment in the industry. Capable of delivering a range of cooking processes from a single footprint, it can deliver high volumes of food at high quality.

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RATIONAL Tips and Tricks #1 - Assigning Sounds to Commands

Sometimes when foodservice equipment is so innovative and complex in its applications, it can be helpful to see some basic operational tips and tricks. This is part one of our series on RATIONAL tips and tricks, and this one focuses on sounds.

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RATIONAL KI Awards from National Restaurant Association

The Kitchen Innovation Awards, initiated in 2005 by the National Restaurant Association, celebrate revolutionary advancements in the foodservice and restaurant industries. These accolades represent a benchmark for pioneering achievements that enhance operational efficiencies, safety, and sustainability in commercial and institutional kitchens. Each year, the awards spotlight technologies that significantly impact the foodservice landscape, driving growth and improving operational practices across the board.

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3 Brands of Foodservice Equipment to Consider for Your School Cafeteria

Navigating the complex landscape of school nutrition poses many challenges for foodservice directors. From labor constraints to budgetary limitations, today's directors continue to face formidable tasks that are greater than just about any other type of foodservice operations. That said, there are always innovations that can help solve today's challenges. Let's look at three important brands that can help school nutrition directors make the most of the essential Four F's.

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Our Report from RATIONAL's 50th Anniversary Party in Munich

We made it quite evident that we loved going to Germany during our visit a few years ago. And though we missed the Oktoberfest celebrations this year, we did get to experience another important milestone -- the 50th anniversary of RATIONAL.

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Efficient Cooking Made Easy with ENERGY STAR Certified RATIONAL Ovens

Serving excellent food while still maintaining costs is always a concern of foodservice operations. How can high-quality ingredients be purchased while still maintaining margins to help bring in profits? How can labor challenges become operational efficiencies? How can operations consume less energy?

One simple way to help control costs is by using equipment that is ENERGY STAR® rated. Combined with the expertise from RATIONAL ovens, it's a recipe for success in the commercial kitchen.

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5 Reasons Why a Combi Belongs in a School Kitchen

Combi ovens can be viewed as one of the most versatile pieces of foodservice equipment in any commercial or institutional kitchen. In school cafeteriaswhere labor challenges are so pronounced, combi ovens can be even more beneficial. Why? Let's take a closer look at the five reasons why school nutrition directors should consider using a combi oven.

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Start Building the Commercial Kitchen of the Future

Commercial and institutional kitchens are changing. A combination of foodservice industry trends coupled with foodservice equipment innovations is speeding up these changes like never before. For example, the current labor shortage is forcing operators to consider automation, robotics, and smart kitchens as a way to run more efficiently and profitably.

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An Automated Solution for Foodservice Labor Shortage

The modern restaurant industry is experiencing unprecedented labor shortages across the globe. Restaurant owners in the United States continue to scramble to find good people for various kitchen positions. The COVID-19 Pandemic has prompted a meaningful change with some restaurants closing and others reducing their workforce. As businesses reopen, addressing how the foodservice labor shortage is impacting the entire industry is a continuous conversation.

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