Broilers and Grills

Broilers and Grills

SMOKEOUT. Above, a campus dining manager experiments with wood charcoal cooking during a NACUFS Production Managers’ Culinary Workshop at the CIA-Greystone.

If it is true sizzle sells, then there is no better way to sell than with a broiler positioned where your customers can see the

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish