Cost Savings Ideas
Stories From the Field
The Problem: An area high school’s kitchen was shut down for a large building renovation, which meant the school was going to have to arrange for over 2000 meals a day to be prepped offsite and then delivered to the student body.
“Even in the best-thought-out project, changes along the way are inevitable.” Eric Schmitt, Vice President of Rapids, hit the nail on the head with these words. No matter how carefully you plan, many aspects of your project will remain beyond your control.
Each year, the ProStart Invitational is held by Prostart, a two-year educational program focused on providing the experience, skills, and connections future chefs and restaurants owners need to succeed in this volatile field. This competition is held at both the state and national levels, and gives students the opportunities to show off their skills, meet with industry leaders, and win thousands of dollars in scholarships.
When it comes to designing a kitchen that will meet your customer’s expectations in terms of cost and efficiency, providing several equipment options from multiple vendors is extremely important.
Rapids and Associates receives the 2018 MEDCO Innovator of the Year Award presented by the Corridor Business Journal