Credit: Jean Anderson
Photo Credit: Jean Anderson
Andre Saldivar (left), who oversees SCE's Foodservice Technology Center, talks about the latest in energy-efficient kitchen equipment with business owner Steve Henderson.
Credit: Jean Anderson
Photo Credit: Jean Anderson
Andre Saldivar (right), who oversees SCE's Foodservice Technology Center, talks about the latest in energy-efficient kitchen equipment with business owner Steve Henderson.
Credit: Jean Anderson
Photo Credit: Jean Anderson
Richard Young, director of education for Frontier Energy, speaks at SCE’s food forecast seminar.
Credit: Jean Anderson
Photo Credit: Jean Anderson
Customers take part in the “Foodservice Forecast: Efficiency, Sustainability, Growth and Trends” workshop at SCE’s Energy Education Center.
Credit: Jean Anderson
Photo Credit: Jean Anderson
Customers take part in the “Foodservice Forecast: Efficiency, Sustainability, Growth and Trends” workshop at SCE’s Energy Education Center.
Foodservice Trends Include Energy-Efficient Equipment
With help from SCE, a new franchise owner of Burgerim is making sustainability part of his business plan.
By Caroline Aoyagi-Stom
Energy-efficient Equipment Helps Build a Better Hamburger
IRWINDALE, Calif. — When you consider that Americans consume 50 billion burgers a year or that 71 percent of all beef consumed in restaurants is in the form of a burger, it’s no...
Giving Back Can Be as Sweet as Pie
B-roll link Video Credit: Joe Foulk and Ernie Sanchez Cherie Beasley, who runs the nonprofit Kitchen Food Ventures, always likes to give back during the holidays and her way of...
Culinary Students Learn Latest Technology at SCE’s Foodservice Tech Center
IRWINDALE, Calif. — Adelina Montoya, 18, has always loved to cook. As a sophomore at Bonita High School in La Verne, she was part of a team that won “best entrée” in a cooking...
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