Heat Lamps are a hard-working, no-nonsense product that you usually find towards the back wall of a kitchen or serving line warming up some fried pies or tater tots.
Not so with Carlisle’s HL7237. It has taken on a new look – thanks to Linus Of Hollywood’s recently released CD “Reheat And Serve”. Linus used our humble heat lamp on the cover of his CD along with some “hot” tunes.
Carlisle makes saving money easier with valuable coupons on some of our most popular products!
Visit our E-Coupon area for a list of down loadable coupons that operators can utilize. It’s simple - just print and fill out the information, then mail in with a copy of your invoice showing your Carlisle purchase. Coupons are available on both Carlisle FoodService Products at http://www.carlislefsp.com/ecoupons and Marko By Carlisle products at http://www.marko.com/ecoupons.
Carlisle’s online catalog offers a wide selection of product information, but our online Literature Area is the place to go when you want to know more than just the facts.
There you will find various brochures and fact sheets on many of our products as well as literature geared to address special interests such as drinkware, ice cream service, or catering. Visit our Literature at http://www.carlislefsp.com/productliterature to see what’s available.
Supplying our Literature in a PDF format is just another part of our Green Initiative - helping to reduce paper waste, plus, the PDF format makes it easy for you to instantly forward a link to a co-worker or customer. You can find more information on our Green Initiative at http://www.carlislefsp.com/blog/categories/green.
America’s Second Harvest today announced that sales of the U.S. Foodservice cookbook Recipes From the Heart™ has thus far raised more than $395,000 to help feed the nation’s hungry.
Recipes from the Heart™ is a 336-page cookbook filled with more than 350 delicious recipes, together with many heartwarming stories from the hearts and kitchens of associates of U.S. Foodservice. Net sales of the cookbook, priced at $24.99, are donated directly to America’s Second Harvest.
As more operators, commercial and non-commercial alike, continue to embrace the notion of sustainable foodservice, they seem to do so with an emphasis on the ingredients they use. And much like the morning glories that continue to grow rampantly in my backyard, the movement seems to show no signs of slowing down.
Carlisle FoodService Products Green Initiative ensures we strive for state-of-the-art technology designed to reduce energy consumption, conserve water, use recycled materials, and preserve natural resources while taking into consideration common practices in the foodservice industry.
Following is a partial list of the organizations and initiatives that Carlisle subscribes to for this endeavor:
United States Federal Environmental Protection Agency
Oklahoma State Environmental Protection Agency
United States Food and Drug Administration
United States Department of Agriculture
National Sanitation Foundation (NSF)
Montreal Protocol
Kyoto Protocol
Federal Occupational Safety & Health Administration
Oklahoma Occupational Safety & Health Administration
Commission for Environmental Cooperation (CEC)
Carlisle Foodservice Products is committed to leading the industry in sensitivity and operational awareness of environmentally sustainable operations. Best practices in planning, building, operations, manufacturing, distribution, and packaging are all designed to help conserve - and preserve - our valuable resources - and to help our customers do the same.
iTrade Webinar Offers Range of Suggestions for Maintaining Profitability
In order to protect margins in the face of today’s economic deceleration and overwhelming food cost inflation, foodservice supply chain trading partners must tightly and precisely manage their businesses and relationships, according to three operators that participated in an iTradeNetwork webinar earlier this week.
The margin-protecting solutions were not only meant to remove costs but also drive business to restaurants.
The U.S. Department of Commerce’s International Trade Administration issued the following press release:
The U.S. Department of Commerce today announced international visitation to the United States rose 15 percent, and visitor spending increased by 20 percent in the first quarter of 2008 over last year. In March 2008, visitation to the United States climbed substantially to 4.7 million, an increase of 19 percent over March 2007.
The U.S. Department of Commerce’s International Trade Administration issued the following press release:
Over the years I have bought and sold several rental properties. One of my recent houses needed some work done since the yard sloped toward the house and caused a water problem.
I was going to build a deck but first I needed to work on solving the water problem.
I started with a shovel. That lasted about 15 minutes. I knew there had to be a better way so I headed to the equipment rental company.
“In the 50 years that I have been involved in foodservice distribution, I have never experienced such a challenging atmosphere for our industry, which also includes our customers and vendors,” said Stephen Horowitz.
The closest period I can remember is when we had price controls, which caused great problems.
Restaurants are facing far higher costs of product, ever increasing labor and other operating costs, and lower revenues. With fewer customers, restaurants are reluctant to adequately pass along their cost increases.
Heat Lamps are a hard-working, no-nonsense product that you usually find towards the back wall of a kitchen or serving line warming up some fried pies or tater tots.
Carlisle FoodService Products Green Initiative ensures we strive for state-of-the-art technology designed to reduce energy consumption, conserve water, use recycled materials, and preserve natural resources while taking into consideration common practices in the foodservice industry.