Today, one might ask what keeps this tradition going if they aren’t centered around agriculture anymore. What keeps fairs going today is tradition; fairs have become more of a family event and that is what has been driving their popularity in recent years. Also in recent year many have found small niches to make themselves unique compared to others, like for example the Pennsylvania Renaissance Fair. This fair has been operating every year for 36 years now! Others like the Turkey Hill Fall Fest, have evolved into huge festivals for everyone to enjoy! |
The fall season in America brings with it some of our favorite traditions. From apple picking to football season, autumn has something for everyone. One of my favorite traditions is the guarantee of local fairs every year. In my opinion, American county fairs and fall go together like pumpkin spice and lattes. Fairs promise something for the whole family; from food to rides and games, no one misses out! We have all gone to fairs almost strictly because of tradition and nostalgia but when and where did this glorious tradition start? Some early fairs are documented as far back as the 1500s in Europe! Back then though, the fairs were different than what we expect today and were used primarily as a way for rural communities to meet, discuss and share new farming techniques. This is the type of fair that was introduced throughout colonial America in the 1700s. The modern rendition of fairs didn’t surface in America until the early 19th century. In fact, America’s oldest “modern” fair was first held in 1818 by three Massachusetts counties (Hampshire, Franklin, and Hampden), this was one of the first fairs to include games and it ushered in the era of the fair we know and love today! Once this type of fair started spreading across the country they became perennial events by the mid-1880s. Fairs are a great way to bring the family together for a fun evening out. So be on the lookout for upcoming fairs coming near you. Currently the New Holland fair is in session until October 1st and the Manheim Farm Fair will be in running October 3rd thru the 7th. If you are in the mood for a more musically centered outing then the aforementioned Turkey Hill Fall Fest is celebrating its 25th show October 2nd and is an electric show for anyone in attendance. Author: Adam B. Platt
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Every year, around the end of summer when the restaurant industry slows down, cities across the nation engages in an event so similar and yet so unique to each individual city. That event is known as restaurant week. For those who aren’t familiar with the occasion, once a year cities organize a demonstration of their restaurants in an attempt to bring new diners into the area and to celebrate the close of the summer culinary season. These festivals of food often include a limited menu from restaurants to showcase new dishes and boast fixed prices to offer savings to their diners. As a whole, restaurant week from a consumer’s point of view, is a great deal and a fun way to spice up the week day grind. That being said, the issue isn’t so cut and dry from the restaurateur’s side of the table. It can become quite the dilemma. Like anything, restaurant week has its pros and cons. Some pros are you gain is a huge amount of free advertising just for signing up, from both local news and online social media. You also receive an infusion of business for the 7-14 days the deal is offered. Seems great right? What could be so bad about it? The biggest drawback to restaurant weeks is the catch 22 restaurant owners find themselves in. Typically, because of the slashed and fixed prices, restaurants lose money when serving high quality food to people who are unlikely to return and pay the full price for the full dining experience. The alternative is to cut quality to save money and hopefully turn a profit; the problem with this being it could lead to poor reviews and might even offend and discourage regular customers from returning. While this is not always the case, it is for many high end restaurants trying to connect to the public. Currently, we are in the midst of the beloved restaurant week season. In fact, one of the largest restaurant weeks in central PA is underway right now. Harrisburg city is currently entering their second week of their affair which is showcasing a total of 18 venues. This year they are only offering dinner promotions. $35 can get you an entire three course meal as well as a $40 price tag for a two person meal which includes a shared appetizer, two entrees and a shared dessert. Presently, Harrisburg is managing the biggest turn out it has had in 9 years. The restaurant week has been happening in Harrisburg since 2008. It started as a downtown marketing campaign originally called “Pamper your palate on Restaurant row”, which has thankfully been reduced as people thought it was a mouthful. If Harrisburg is just a little too far of a drive for dinner, you are in luck! Lancaster City is also embarking on their 4th restaurant week beginning on Monday September 19. The prices are similar to Harrisburg’s but they do include breakfast, lunch and dinner. Also, Lancaster is boasting a lineup of 34 restaurants this year, almost double Harrisburg! So if you’re looking for plans next week look no further than Lancaster for dinner. What are your thoughts on this summers end tradition? Do you relish in the environment of bustling streets mixed with a late summer breeze while strolling down on restaurant row? Or do you prefer experimenting with culinary trends on your own, taking in a full menu and a more authentic dining experience? I think at the very least it’s worth it to go out and experience one of these events as there is nothing else like it and it is fun way to celebrate what your city has to offer in the ways of culinary excellence. See you there! Author: Adam Platt
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Name: Jaclyn L Schropshier DOB: May 19th Hometown: Lititz, PA Disc Profile: High I - "Shaping the environment by influencing or persuading others" Title: Customer Satisfaction Coordinator Family: I have a 3 year old daughter and a son due in November What is your role at CSG? I provide customer service to our customers and schedule service to the York, PA region. What are three things/items that describe CSG?
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What do you like most about CSG?
I enjoy the fun friendly environment and staff as well as learning new things every day.
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If you could switch jobs with anyone at Clark Service Group who would it be? Why?
Becky Simmons our Director of Customer Development. She gets to interact with new customers outside on a daily basis.
What is your proudest moment at CSG?
Discovering I could perform my job better every day.
What is your Favorite Quote?
“Your attitude determines your direction”
If you had to eat one meal every day for the rest of your life, what would it be?
I am currently pregnant, so it’s a little unique: cream-chipped beef over potatoes with ketchup.
What is your wish list for the next 10 years with CSG?
To continue to learn more about our company, and grow in my position.
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What did you want to be when you grew up?
I wanted to be a Veterinarian, I have always had a soft spot for animals.
What is your biggest pet peeve?
My biggest pet peeve is when someone continues to dig their spoon across the bottom of their yogurt container when there is nothing left!
Do you have any phobias?
The fear of not having a locked door.
If you could have one super power, what would it be?
The ability to snap my fingers and have my wardrobe and hair be ready for the day.
I enjoy the fun friendly environment and staff as well as learning new things every day.
.
If you could switch jobs with anyone at Clark Service Group who would it be? Why?
Becky Simmons our Director of Customer Development. She gets to interact with new customers outside on a daily basis.
What is your proudest moment at CSG?
Discovering I could perform my job better every day.
What is your Favorite Quote?
“Your attitude determines your direction”
If you had to eat one meal every day for the rest of your life, what would it be?
I am currently pregnant, so it’s a little unique: cream-chipped beef over potatoes with ketchup.
What is your wish list for the next 10 years with CSG?
To continue to learn more about our company, and grow in my position.
.
What did you want to be when you grew up?
I wanted to be a Veterinarian, I have always had a soft spot for animals.
What is your biggest pet peeve?
My biggest pet peeve is when someone continues to dig their spoon across the bottom of their yogurt container when there is nothing left!
Do you have any phobias?
The fear of not having a locked door.
If you could have one super power, what would it be?
The ability to snap my fingers and have my wardrobe and hair be ready for the day.
With International Beer Day right around the corner we would like to take this opportunity to highlight the increasingly popular brewpub. The concept of combining breweries and restaurants has been around for centuries however; due to millennial trends brewpubs are taking the beverage industry by storm. Now you may be scratching your head thinking what is a brewpub? Or what is the difference between microbreweries and brewpubs? The answer may surprise you.
Microbreweries must produce less than 15,000 barrels per year as well as sell 75% of the beer off site.
Brewpubs are a combination of a brewery and restaurant that must sell at least 25% of the beer they produce within the restaurant/bar.
So, in theory, a brewpub could be considered a microbrewery if it produces less the 15,000 barrels a year and sells 25% of it on-site and 75% off site. However, to be considered a brewpub the brewery must be combined with a restaurant.
Microbreweries must produce less than 15,000 barrels per year as well as sell 75% of the beer off site.
Brewpubs are a combination of a brewery and restaurant that must sell at least 25% of the beer they produce within the restaurant/bar.
So, in theory, a brewpub could be considered a microbrewery if it produces less the 15,000 barrels a year and sells 25% of it on-site and 75% off site. However, to be considered a brewpub the brewery must be combined with a restaurant.
According to the Brewers Association there are 1650 brewpubs, 2397 microbreweries and 178 regional breweries in the United States. The state that produces the most craft beer per year is our home state of Pennsylvania. With only 178 breweries (112 which are brewpubs) Pennsylvania has produced just over 4 million barrels in 2015. |
To understand why brewpubs are successfully on the rise you must first understand the product driving this success. BEER! If you are not a beer drinker the world of craft beer can be confusing. To help clear some of the conundrum of craft beer here are some common terms you will hear often in the craft beer world which you may not understand.
- Hops: the flowers of the hop plant Humulus lupulus. They are used primarily as a flavoring and stability agent in beer. Hops affect flavor, aroma, and bitterness.
- Malt: barley or other grain that has been steeped, germinated, and dried, used especially for brewing or distilling and vinegar-making.
- Yeast: during the fermentation process yeast converts the natural malt sugars into alcohol and carbon dioxide gas.
- Lager: are any beer that is fermented with bottom-fermenting yeast at colder temperatures. Lagers are most often associated with crisp, clean flavors and are traditionally fermented and served at colder temperatures than ales.
- Ales: are beers fermented with top fermenting yeast. Ales typically are fermented at warmer temperatures than lagers, and are often served warmer. The term ale is sometimes incorrectly associated with alcoholic strength
- Belgians: traditionally being less bitter, using aged hops for a delicate hop finish, and boasting sweetish to toasty malt overtones.
- India Pale Ale (IPA): is a beer with several varieties of hops used at different times throughout the brewing process. IPAs often smell like citrus, pine, or flowers. IPAs tend to have ABVs (alcohol by volume) between 5.5 and 7.5 percent. There are three main styles of IPA produced today. They are American-style, English-style, and Double or Imperial. There are also plenty of sub-styles, including Black, Hybrid, Wheat, and Belgian White IPAs. Each style and sub-style has its own characteristics. In addition, many craft breweries have created their own unique twists on the classic. This proliferation means there is plenty of variety in what falls under the IPA label today.
- Independent craft brewers: less than 25% of the brewery is owned /controlled by an alcoholic beverage industry member.
- Traditional craft brewers: has a majority of its beverage alcohol volume in beers whose flavor derives from traditional brewing ingredients.
- Barrel: A standard measure in the U.S. that is 31.5 gallons, it is a wooden vessel that is used to age/condition/ferment beer.
The beer industry has evolved tremendously within the last five years. The beer drinkers of today expect unique varieties, strong flavors and seasonal options within reasonable prices. This along with the growing popularity of creative-style restaurants have cleared a path for brewpubs to successfully flourish.
Advantages of Brewpubs
| Disadvantages of Brewpubs
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Much like every business, brewpubs experience their fair share of ups and downs. The multitude of potential advantages brewpubs possess can be misleading. Brewpubs success if heavily based on their ability to sell their beer. If the house-beer is not up to the customers’ expectations, chances are they will join the 46% of brewpubs that fail in the first three years. There is also a significantly larger cost to opening and operating a brewpub. From the equipment, to the experienced staff required, opening a brewpub could be double the cost of a regular restaurant/bar. It’s a difficult industry, but if a brewpub can survive the first three years the benefits will be well worth it.
International Beer Day is the first Friday of every August. It started in Santa Cruz, California in 2007. Since its inception, International Beer Day has grown from a small localized event to a worldwide celebration. International Beer Day has three declared purposes:
- To gather with friends and enjoy the taste of beer.
- To celebrate those responsible for brewing and serving beer.
- To unite the world under the banner of beer, by celebrating the beers of all nations together on a single day.
Happy International Beer Day!
Why HVAC systems are vital to restaurant’s success
Based solely on our sense of touch, sight, hearing, smell, and taste the perception of human comfort is complex and often a challenge to achieve in a restaurant atmosphere. The American Society of Heating, Refrigeration, and Air-Conditioning Engineers (ASHRAE) and the International Organization of Standardization (IOS), established standard levels based on thermal, visual, auditory, olfactory and hygienic comfort levels in which humans can function without distraction, annoyance or sickness. Although HVAC systems have little to do with maintaining the standards of auditory and visual comfort in a restaurant, they are imperative to provide acceptable levels of thermal, olfactory, and hygienic comfort.
Understanding ASHRAE human comfort standards
Surfaces of a room, relative humidity, velocity of air, color of interior, and even the average metabolism of your customers are all factors to consider when providing thermal comfort. This is why HVAC systems were designed to regulate more than just the temperature of a room. It may not be able to change the color of the wall, but it can regulate the humidity, air flow, and temperature of a room. It can also adapt and adjust accordingly to ensure optimal comfort at all times.
Olfactory comfort is another extremely important factor for restaurants. The presence of smell, both pleasing and displeasing, can deeply affect the customer’s experience. Companies such as Starbucks are so concerned with smell that they retool their HVAC equipment and processes to ensure that the scent identified with their product is not lost. All restaurants may not need their facility to smell of coffee, but the ability to control the odors of the kitchen, restrooms, and waste area can directly impact restaurant success.
Hygienic comfort refers to air quality issues and should be considered the most important factor when providing a comfortable atmosphere. Air quality is not something that is seen, felt, heard or smelled but, the negative impacts of poor ventilation can be deadly. The air quality of a restaurant is so important the US government implicated laws and regulations in order to protect citizens and the environment.
Based solely on our sense of touch, sight, hearing, smell, and taste the perception of human comfort is complex and often a challenge to achieve in a restaurant atmosphere. The American Society of Heating, Refrigeration, and Air-Conditioning Engineers (ASHRAE) and the International Organization of Standardization (IOS), established standard levels based on thermal, visual, auditory, olfactory and hygienic comfort levels in which humans can function without distraction, annoyance or sickness. Although HVAC systems have little to do with maintaining the standards of auditory and visual comfort in a restaurant, they are imperative to provide acceptable levels of thermal, olfactory, and hygienic comfort.
Understanding ASHRAE human comfort standards
Surfaces of a room, relative humidity, velocity of air, color of interior, and even the average metabolism of your customers are all factors to consider when providing thermal comfort. This is why HVAC systems were designed to regulate more than just the temperature of a room. It may not be able to change the color of the wall, but it can regulate the humidity, air flow, and temperature of a room. It can also adapt and adjust accordingly to ensure optimal comfort at all times.
Olfactory comfort is another extremely important factor for restaurants. The presence of smell, both pleasing and displeasing, can deeply affect the customer’s experience. Companies such as Starbucks are so concerned with smell that they retool their HVAC equipment and processes to ensure that the scent identified with their product is not lost. All restaurants may not need their facility to smell of coffee, but the ability to control the odors of the kitchen, restrooms, and waste area can directly impact restaurant success.
Hygienic comfort refers to air quality issues and should be considered the most important factor when providing a comfortable atmosphere. Air quality is not something that is seen, felt, heard or smelled but, the negative impacts of poor ventilation can be deadly. The air quality of a restaurant is so important the US government implicated laws and regulations in order to protect citizens and the environment.
Without a properly functioning HVAC system restaurant customers are left defenseless to the harsh conditions of the kitchen’s daily operations. From the elevated levels of heat and moisture omitted by operating equipment to the foul scent of conflicting food being prepared simultaneously, a restaurant would quickly be considered disgusting and condemnable by today’s standards. (Not to mention the multitudes of health code violations they would be facing.)
Understanding the importance of HVAC systems is only the tip of the iceberg. Keeping the system operating and maintained can be costly. Especially without understanding, common issues, early indicators of problems, and the proper maintenance needed. Neglecting the HVAC system is a common habit of restaurants. Sadly, most problems occur during summer months because HVAC units are working harder to keep comfort levels consistent in the heat, driving their overheated customers straight for the door.
Understanding the importance of HVAC systems is only the tip of the iceberg. Keeping the system operating and maintained can be costly. Especially without understanding, common issues, early indicators of problems, and the proper maintenance needed. Neglecting the HVAC system is a common habit of restaurants. Sadly, most problems occur during summer months because HVAC units are working harder to keep comfort levels consistent in the heat, driving their overheated customers straight for the door.
Here are three tips to keep the HVAC system operating and your customers and employees comfortable.
1. Become familiar with common issues
2. Be alert for early indicators of a problem
3. Follow a regular maintenance plan
1. Become familiar with common issues
- Dirty or clogged filters
- Leaking refrigerant
- Thermostat malfunction
- Improper air balance
- Overheating
2. Be alert for early indicators of a problem
- A noticeable odor or poor air quality
- Entrance/exit doors are hard to open or remain open
- Inconsistent airflow and temperature
- System is consistently running or kicking on too often
- A noticeable rise in heating/cooling cost
- Visual indicators
- Dented or corroded condenser coils
- Refrigerant piping leaks
- Dented or corroded evaporator coils
- A cracked heat exchanger
- Cracking or arcing contractors and wiring
- Damaged cabinet
3. Follow a regular maintenance plan
- Replace air filters every 30-60 days
- Clean evaporator and condenser coils
- Never set the temperature below 72 degrees
- Make sure all panels are secure
- Keep drains and vents clear of debris
- Schedule professional maintenance every 6 months for the following:
Belt adjustment
Lubrication
Filter replacement
Routine cleaning
Draining verification
Calibration
Lubrication
Filter replacement
Routine cleaning
Draining verification
Calibration
Who to call
If you do find yourself in a pinch, and are need of emergency service it is important to choose a service provider with the appropriate credentials. HVAC systems are complicated and should only be serviced by trained professionals. If your restaurant is located in Eastern Pennsylvania, Maryland, Delaware, or New Jersey, give Clark Service Group a call. We have over 40 factory trained and certified technicians who can help keep your restaurant operating and your customers comfortable.
Written by: Becky Simmons
Edited by: Carrie Hershey
If you do find yourself in a pinch, and are need of emergency service it is important to choose a service provider with the appropriate credentials. HVAC systems are complicated and should only be serviced by trained professionals. If your restaurant is located in Eastern Pennsylvania, Maryland, Delaware, or New Jersey, give Clark Service Group a call. We have over 40 factory trained and certified technicians who can help keep your restaurant operating and your customers comfortable.
Written by: Becky Simmons
Edited by: Carrie Hershey
“Food truck”, “mobile cuisine”, “nonstaurant”, “street food”, and “gourmet gastronomy on the go” are terms becoming increasingly popular in the American food industry. Within the last 8 years it’s obvious the mobile restaurant industry has evolved dramatically. Food trucks are no longer the scarce, unclean, unhealthy and unappealing last resort (only if you were starving) food option. They have transformed into a smorgasbord of well sought after, unique, convenient, gourmet cuisine options invading city streets across America. Food trucks have become so popular that newly established organizations such as the National Food Truck Association and Food Truck Nation have begun to assemble national festivals, rallies and tours just to satisfy the request of millions of street-foodies nationwide. This noticeable change to the mobile restaurant industry is not only taking our nation by storm it is transforming the restaurant industry as we know it.
With the almost overnight growth of mobile restaurants it may seem as if this new and innovative idea was established in the 21st century however; food trucks have been shaping the American food service industry since the 1600’s.
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- In 2008 Ray Chai opened the first Kogi truck considered one of the first “gourmet” food trucks.
- In 2010 The Food Network premiered The Great Food Truck Race, which could be considered the spark of the food truck industry fire.
Commandeering this much business in a matter of years has seriously affected the way the restaurant industry is operating. Brick and mortar restaurants are beginning to feel the pressure of this growing trend. They are struggling to keep their seats filled and have started to resist the new competition. Some restaurants have even gone as far as using government power to place burdensome restrictions on the food truck industry in order to cut off the competition.
In addition to these outrageous laws; individual state restaurant associations are pursuing a limited time restriction for food trucks. They hope to dictate when and for how long food trucks are able to service food in a specific location. Some brick and mortar restaurants have even decided to fight fire with fire. Establishments such as Chick-fil-a, On the Border, Rita’s and even Olive Garden have decided to jump on the food truck trend by opening their own branded food trucks. Regardless of their attempt to snuff out the competition, the truth is that restaurant owners are scared of the unpredictable future they are facing with this level of competition and will continue to resist the change.
- San Francisco, California filed a lawsuit against several popular local food trucks claiming they were unfair competition.
- Chicago, Illinois and St. Louis, Missouri recently passed an ordinance preventing food trucks from serving food within 200 feet of brick and mortar restaurants.
- Las Vegas, Nevada prevents food trucks from serving food within 1320 feet of brick and mortar restaurants.
- Boston, Massachusetts has a limited number of spots food trucks are permitted to operate in, as well as a requirement that food truck operators must obtain no less than four different permits to open a food truck.
- In Evanston, Illinois only local restaurants are permitted to operate food trucks.
- In Baltimore, Maryland food trucks are prohibited from operating downtown or near any stadiums.
In addition to these outrageous laws; individual state restaurant associations are pursuing a limited time restriction for food trucks. They hope to dictate when and for how long food trucks are able to service food in a specific location. Some brick and mortar restaurants have even decided to fight fire with fire. Establishments such as Chick-fil-a, On the Border, Rita’s and even Olive Garden have decided to jump on the food truck trend by opening their own branded food trucks. Regardless of their attempt to snuff out the competition, the truth is that restaurant owners are scared of the unpredictable future they are facing with this level of competition and will continue to resist the change.
Yes, the competition is getting intense in the food service industry and food trucks may seem to have the advantage of mobility, but that is no reason to banish them from the industry. The food truck industry is brining so much more than just competition to our streets. It is igniting creativity, passion, and determination in American citizens. At less than half the cost of opening a brick and mortar location, unlikely yet talented people are finding their dreams of owning a restaurant is closer than they thought. The Cooking Channel’s Eat St. travels coast to coast across our nation in search of the best mobile restaurant food. In almost every episode host, James Cunningham, encounters these “Average Joes” pursuing the American dream as well as bringing something unique to each city they serve.
What it comes down to is American’s like the convenience, originality and over all concepts of food trucks. The change has already started; food truck operators have prepared their fleets for the storm and are ready to face the obstacles. American citizens have spoken. Food trucks are here to stay!
Written by: Becky Simmons
Edited by: Carrie Hershey
What it comes down to is American’s like the convenience, originality and over all concepts of food trucks. The change has already started; food truck operators have prepared their fleets for the storm and are ready to face the obstacles. American citizens have spoken. Food trucks are here to stay!
Written by: Becky Simmons
Edited by: Carrie Hershey
We are proud to present our Receiving Clerk, Darrell Ruiz, as this month’s employee spotlight. Darrell is a dedicated member of the Clark Service Group team. His co-workers describe him as having great personality, and being a hard worker. The logistics warehouse assistant manager said, “Darrell has the ability to find the good in anything. He’s willing to help any of his coworkers at any point in time with a good attitude no matter how busy he is. He’s seriously one of a kind.” Our newest warehouse clerk said, "Darrell has been a huge benefit to me since joining the Clark Service warehouse team. Darrell has been showing me the ropes in receiving. He answers every question I ask, even if it’s the fourth time asking it. He gives a helping hand to who ever needs it, whether you’re a tech, coworker, vendor or driver. He just makes the day go so much nicer with good humor. I couldn’t have asked for a better trainer, nor coworker."
Darrell is truly a team oriented, success driven, passionate employee, and we are proud to have him on the Clark Service Group team.
Darrell is truly a team oriented, success driven, passionate employee, and we are proud to have him on the Clark Service Group team.
Name: Darrell Ruiz Title: Receiving Clerk Date of Birth: December 12th Hometown: Boston, Massachusetts Family Life: Wife: Markelle Ruiz Sons: Darrell and Devan Ruiz Disc Profile: High S - "Cooperating with others within existing circumstances to carry out the task" |
Question & Answer
Q. What is your role at CSG?
A. I am in charge of receiving all the product and freight shipped to Clark Service Group’s warehouse. My job is to make sure the shipments received are accurate and delivered to the proper department/person.
Q. What are three words you would use to describe CSG?
A. Best. Job. Ever.
Q. What do you like most about working at CSG?
A. Clark Service Group is an ever growing company with a professional yet fun work atmosphere. I also have great co-workers.
Q. If you could switch jobs with anyone who would it be and why?
A. An airline CEO, so I can enjoy the perks of free travel and see the world.
Q. What is your proudest moment at CSG?
A. Honestly; the day I was hired. Since moving from Boston I had a hard time adjusting and finding a great company to work and grow with. I think I accomplished that with CSG.
Q. What is your favorite quote?
A. I’d rather attempt to do something and fail, than to do nothing and succeed.
Q. If you had to eat one meal for the rest of your life, what would it be?
A. Anything Mexican! I love Mexican cuisine.
Q. What is your wish list for the next ten years with CSG?
A. My wish is to learn more of the ins and outs of the company and to continue to grow within.
Q. What did you want to be when you grew up?
A. I always wanted to be a firefighter growing up.
Q. What is your biggest pet peeve?
A. Giving up or having a negative attitude.
Q. Do you have any phobias?
A. Heights and the New England Patriots.
Q. If you could have one super power, what would it be?
A. Teleportation. I could be anywhere at any given moment.
A. I am in charge of receiving all the product and freight shipped to Clark Service Group’s warehouse. My job is to make sure the shipments received are accurate and delivered to the proper department/person.
Q. What are three words you would use to describe CSG?
A. Best. Job. Ever.
Q. What do you like most about working at CSG?
A. Clark Service Group is an ever growing company with a professional yet fun work atmosphere. I also have great co-workers.
Q. If you could switch jobs with anyone who would it be and why?
A. An airline CEO, so I can enjoy the perks of free travel and see the world.
Q. What is your proudest moment at CSG?
A. Honestly; the day I was hired. Since moving from Boston I had a hard time adjusting and finding a great company to work and grow with. I think I accomplished that with CSG.
Q. What is your favorite quote?
A. I’d rather attempt to do something and fail, than to do nothing and succeed.
Q. If you had to eat one meal for the rest of your life, what would it be?
A. Anything Mexican! I love Mexican cuisine.
Q. What is your wish list for the next ten years with CSG?
A. My wish is to learn more of the ins and outs of the company and to continue to grow within.
Q. What did you want to be when you grew up?
A. I always wanted to be a firefighter growing up.
Q. What is your biggest pet peeve?
A. Giving up or having a negative attitude.
Q. Do you have any phobias?
A. Heights and the New England Patriots.
Q. If you could have one super power, what would it be?
A. Teleportation. I could be anywhere at any given moment.
Whether you are planning a special night out or need to grab a quick bite on the go, deciding which restaurant to choose is not as easy as it sounds. Sure we all have our “go-to” restaurants which seem to fit the bill when you can’t decide where else to go, but what do you do when your “go-to” is not an option? What do you do when you’re forced to actually answer the timeless question, “Where do you want to go to eat?” With over 600 thousand restaurant choices in America it’s easy to become overwhelmed, especially if you are on the hunt for something new.
Over the last ten years dining establishments have transformed dramatically. What used to be an easy choice between “fast-food” or ”sit-down” has grown into the more complicated choice of fine dining, casual dining, fast casual, quick service and even mobile dining. With all these fancy titles and classifications flying around deciding which establishment best fits your needs has become challenging.
Here’s a breakdown that might help you keep things straight and help make your next dining experience exactly what you want it to be.
The first thing to remember is no matter what changes were made to a restaurant’s classification they all still fall under these two simple categories.
Limited Service Restaurant (LSR): Traditionally known as “fast-food” restaurants. LSR’s are establishments which are set-up for speed and convenience. Orders are placed and purchased at a counter, window or using a touch screen. Patrons are welcome to eat-in or take-out. Food is usually served/delivered/picked-up at a counter, window or place of residence. After dining patrons are expected to clean up after themselves.
OR
Full Service Restaurant (FSR): Traditionally known as “sit-down” restaurants. FSR’s are establishments in which patrons are invited to sit, relax, talk and enjoy their dining experience. A Host/Hostess greets patrons at the door and escorts them to an appropriate table. Orders are placed with a waiter/waitress or a tablet stationed at the table. Food is brought directly to the table by the waiter/waitress or server. After dining the patron is required to pay the check plus gratuity. Bus-people then clears and cleans the table.
Where it starts getting confusing is each category can then be broken down into classifications. These are what give consumers the appropriate expectations of each location.
Limited Service Restaurants (LSR):
Over the last ten years dining establishments have transformed dramatically. What used to be an easy choice between “fast-food” or ”sit-down” has grown into the more complicated choice of fine dining, casual dining, fast casual, quick service and even mobile dining. With all these fancy titles and classifications flying around deciding which establishment best fits your needs has become challenging.
Here’s a breakdown that might help you keep things straight and help make your next dining experience exactly what you want it to be.
The first thing to remember is no matter what changes were made to a restaurant’s classification they all still fall under these two simple categories.
Limited Service Restaurant (LSR): Traditionally known as “fast-food” restaurants. LSR’s are establishments which are set-up for speed and convenience. Orders are placed and purchased at a counter, window or using a touch screen. Patrons are welcome to eat-in or take-out. Food is usually served/delivered/picked-up at a counter, window or place of residence. After dining patrons are expected to clean up after themselves.
OR
Full Service Restaurant (FSR): Traditionally known as “sit-down” restaurants. FSR’s are establishments in which patrons are invited to sit, relax, talk and enjoy their dining experience. A Host/Hostess greets patrons at the door and escorts them to an appropriate table. Orders are placed with a waiter/waitress or a tablet stationed at the table. Food is brought directly to the table by the waiter/waitress or server. After dining the patron is required to pay the check plus gratuity. Bus-people then clears and cleans the table.
Where it starts getting confusing is each category can then be broken down into classifications. These are what give consumers the appropriate expectations of each location.
Limited Service Restaurants (LSR):
Quick Service Restaurants (QSR):
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Fast Casual Restaurants
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Full Service Restaurants (FSR):
Casual Dining
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Studies show when people are deciding where to go to eat they consider taste, cost, service, consistency, freshness, variety and convenience. Today’s restaurant industry must diligently work and evolve to meet the customer’s higher expectations. Offering healthier options, all day breakfast and curbside service has helped some restaurants stay in operation, however continuous change is key to survival in the restaurant industry.
We hope this guide of restaurant classifications will help you make a better informed decision when it comes to your next meal out. The most important thing to remember is to pick the restaurant that best fits your needs, taste and lifestyle.
Written by: Becky Simmons
Edited by: Carrie Hershey
We hope this guide of restaurant classifications will help you make a better informed decision when it comes to your next meal out. The most important thing to remember is to pick the restaurant that best fits your needs, taste and lifestyle.
Written by: Becky Simmons
Edited by: Carrie Hershey
To the foodservice industry summertime is the make-it or break-it time of year. The warmer weather and longer days motivate local customers to seek dining options outside their homes. The clear skies and open roads propel tourist to explore new and exciting adventures. The closed schools and open pools drive children to seek the comfort of convenience stores’ chilled treats and ice cream trucks’ tasty sweets. Yes there is no denying it; summertime is when foodservice establishments should thrive, however this is not always the case.
All it takes is one vital piece of equipment to experience a malfunction and the summer fun comes to a screeching halt. Before you know it people start walking out and the complaints and harsh reviews start rolling in. You scramble to place an emergency maintenance call but your regular service company is booked solid for days and now you are losing customers, profit, and patience. When you finally get the service company out to check the unit, the service technician informs you the equipment malfunction was due to dirty filters, blocked vents and excessive summer heat. It all could have been prevented.
During the summer months it is important to remember foodservice equipment is working harder to operate. Increased customer traffic and harsh summer conditions can wreak havoc on an unprepared kitchen. Be proactive; prep your equipment before summer is here in full force. By following these six simple suggestions you will save your restaurant both time and money.
Turn off cooking equipment when not in use. New cooking equipment units are set with smart systems to shut down when not in use, however it is important to turn off griddles and stove tops while not in use to reduce excess heat and temperature fluctuations. The constant change of temperature is not only hard on equipment; it also can raise your energy cost significantly. |
Use temperature set-back and set-forward (adjusting thermostat to a specified set-point when the space is not occupied, allowing the heating or cooling system to operate less frequently and use less energy). This will regulate the restaurant temperature within a 5 degree setting. This is beneficial because equipment automatically adjusts to the temperature of the facility it operates in and will work harder when the temperature fluctuates more than 10 degrees. |
Schedule proactive maintenance through-out the year so you don’t get caught in the summer heat. Here is a basic overview of how often you should service foodservice equipment according to the Restaurant Facility Management Association.
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Summer is almost here; take the time now to get your kitchen prepared. Commercial kitchen equipment service does not have to be a costly struggle. By following these six simple suggestions you can shrink your summertime service cost and continue to provide your customers the satisfaction they deserve.
It takes proactive planning to successfully survive the summertime rush, however sometimes things can still go helter-skelter. If you are experiencing equipment malfunctions and need assistance do not hesitate to give the equipment professionals at Clark Service Group a call. They are available 24 hours a day, 7 days a week to keep your facility operating and minimize your down time. With over 40 years of experience providing unparalleled customer service, Clark Service Group is a leading service provider of Pennsylvania, Maryland, New Jersey and Delaware.
It takes proactive planning to successfully survive the summertime rush, however sometimes things can still go helter-skelter. If you are experiencing equipment malfunctions and need assistance do not hesitate to give the equipment professionals at Clark Service Group a call. They are available 24 hours a day, 7 days a week to keep your facility operating and minimize your down time. With over 40 years of experience providing unparalleled customer service, Clark Service Group is a leading service provider of Pennsylvania, Maryland, New Jersey and Delaware.
About Us:
Providing the food and beverage industry with installation, service, parts replacement and planned maintenance programs since 1971.
ClarkServiceGroup.com
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