Institutional Foodservice

Comment

Comment by sburley on August 4, 2010 at 3:20pm

I have also found that the taste of the liquid coffee to be good and the cost is a major factor, I have a few residents in my 79 bed facility that do not like the taste but others that love it. Depends on the area you live in.

Comment by Greg Bronk on July 13, 2010 at 6:54am

Large Commercial Food Service Equipment Auction - July 24th - Winona MN. Full listing at www.BronkAuctionService.com ... Full commercial kitchen from Winona State University.

Comment by Edward Persson on June 7, 2010 at 11:14am

Ron, Thank you for the link. I found some great information.

Comment by Ron on June 7, 2010 at 10:23am

School lunchrooms sell more fruit when it's displayed properly.

http://www.medicalnewstoday.com/articles/191016.php

Comment by Brian Helt on April 28, 2010 at 3:27pm

I know that my company uses the concentrated liquid coffee in some contracts like The University of Tulsa and it seems to be liked.

Comment by Erick Gilbert on April 14, 2010 at 4:34pm

I was using Vitality's liquid coffee. Not a fan. Like Preston said ground taste better. But you need to sample the product. You can also have them adjust the dilution ratio. 34:1 is the norm but if you want stronger or weaker coffee they can adjust it for you. The big distributors also have liquid coffee programs that are competitive.

Comment by Preston T. Ptak on March 28, 2010 at 1:40pm

I work contracted food service at a small private university. We were using a liquid coffee but we switched back to ground coffee. For our client, they preferred the fresh coffee... the Starbuck's generation, if you know what I mean..
Generally speaking, most people cannot tell the difference. For those who care, they will let you know about it, which led to our switch back to ground coffee.
One thing I did notice with the liquid coffee, keep the dispensing nozzle clean. If it gets a build-up on it, it does alter the taste of the product.
I would agree that if you should get a 220 machine, especially if you are high volume. The 120 machine will not keep up with demand.

Comment by Edward Persson on March 26, 2010 at 7:41am

Hi Chef, I am a in simular facility as you, working with Blind adult clients. The people at Nestle' have been a great asset. I'm very concerned in maintaining a facility that is hygenic as well as safe user friendly. I put in there Vitality enhanced water and juice despencing program several months ago as well as there Tetley concentrate tea system. Both are mixed at point of dispension. This illiminated many of the unhygenic dispensers that were being used. Nestle' even provided braille lables for there equiptment. The clients and staff love the systems. On tuesday my rep came by to sell me there coffee program. I am looking at the Nescafe three point dispension system. It looks like it's going to work the just informed me that they will be able to set the machine to dispence a preset amount of coffee when the button is pressed, this is a serious concern considering the clients are blind. Check your per cup cost, it will be higher than regular coffee. Also you really need to go with a 220 system if you get alot of people comming in for coffee at the same time. Nestle' has been providing excelent service. Please let me know what you wind up doing.

Comment by John Kosisky on March 26, 2010 at 7:38am

I have been using a liquid coffee concentrate for about four years, not only did I get a better tasting cup of coffee from the switch but cost savings are amazing. There is no waste. There are a few out there, so sample and pick the one thats right for you.

Comment by Chef Austin on March 25, 2010 at 8:03pm

Is there anybody out there who is using liquid concentrated coffee in their institution. I am seriously think about the switch and would like to have some insight from your experiences.

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