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Faces + Places to Know: Help from Kitchens, Insurance



In this issue we covered Editor Nancy Monroe’s and my visit to the CenterPoint Test Kitchen. While the reason for our visit was to watch a video shoot, the CenterPoint test kitchen is designed to display and demonstrate some of the latest and greatest pieces of kitchen equipment that are energy efficient and eligible for energy rebates. This can be beneficial when making a purchasing decision, and can save restaurants money year after year.  Energy efficiencies expert Ann Lovcik’s office is in the test kitchen and she opens it up regularly to equipment dealers who want to take a prospective client on a test drive, so to speak.

Watching KLB owner Kim Brown pull up some statistics on her office computer. 

I also had the opportunity to visit with Marketing Manager Mike Brogan from Sysco and was given a tour of their test kitchen. Sysco is providing its customers the opportunity to work directly with Sysco chefs to get hands-on experience in their Minneapolis Test Kitchen. The idea is to provide a space to try new food items, help discover new recipes and create new dishes, and look for alternative ingredients that will help restaurants be more profitable. Essentially, this allows Sysco to be a hands-on partner by taking a consultative approach to business and to help its customers beyond the order.

And while the team at KLB Insurance doesn’t have a kitchen for customers, it does  have decades of experience specifically helping restaurant operators. Talking with KLB owner Kim Brown, I realized quickly that not only is she extremely knowledgeable about what she does, but she really cares about her clients. Let’s face it, insurance is one of those things that you hope you will never use, but if you find yourself in a situation that you need it, knowing that you are taken care of and have a team in your corner makes a bad situation a whole lot better.

This industry is full of companies that are working to help YOUR business and these are just a few examples of resources available to the chefs and restaurant operators in this market.

Hope you have a wonderful and profitable holiday season, and we’ll see you in January. In 2019 we’ll no longer have a combined January/February issue, so we’ll be in your mailbox 11 times next year, starting in January. 

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