COLUMBUS, Ohio -- Big Bear Stores here has found that using combination oven/steamers keeps its in-store production of prepared foods both more efficient and consistent. The 77-unit chain's Executive Chef Brian Nunzio Merlo told SN that he uses combination oven/steamers to make most of the entrees, side dishes and desserts he prepares at Big Bear's two fresh-format stores. Trendy fare such as roasted elephant garlic and pecan-crusted chicken breast share the menu with home-style meatloaf ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.