Being involved in any area of the foodservice industry requires synchronicity. In dealing with people and food the variables are ever-changing, but what any operator, server or most importantly the client will tell you, is that all your hard work and planning boils down to one thing:
Keep Hot Food Hot and Cold Food Cold!
Timing of the actual food service is of utmost importance in “live” food service situations: Hospital meal times, the dinner rush in a busy restaurant or lunchtime in your local grade 
school. Think of the diligent planning that is involved in not only keeping the food safe and held at the proper temperature when completed and ready to serve but at several other critical points in the chain of receiving, storing, production and then service. WOW! That is a lot of temperature change, a lot! Everyone involved in “live” food situations have one concern always at the top of their mind…Please let my food be hot! Please let that steak still be sizzling and aromatic when it gets to the table. Please let those eggs be steaming hot when my patient lifts the lid on their tray. Please let that burger be a perfect medium…clients and guests know what they want, foodservice operators have to make sure to not only serve food safely and efficiently but to serve food at the perfect temperature. Consider that proper food temperature really is your key ingredient.
Any “server” in any foodservice situation will tell you that the domino effect of having one cold entrée or one overcooked steak can curse the whole dining experience. Re-cooks are a nightmare in any foodservice setting; it interrupts the line and stalls service in the dining room. Many operators will pick up checks for cold food or for that matter warm beer so temperature really does affect your bottom line as well…and the client may NEVER return. This temperature thing is a serious business! Food that is supposed to be hot and IS served hot not only is more appealing; food scientists have actually studied the effects of food temperature on “feel good” sensors in our brain! Not only does that baked potato that arrived at your table with its slightly melted butter taste perfect when served hot, it actually makes you happy! It is no wonder that most “comfort foods” are served hot; chicken and dumplings, beef stew, mashed potatoes, macaroni and cheese, and hot apple pie.
Many menu developers and food stylists will tell you that a client “eats” with their eyes first. It is true the more appealing a food looks, the better the “perceived” taste will be. In reality, you can have the most beautiful broccoli that money can buy and choose to serve it on both a cold vegetable platter and as a steaming hot 
side to a chicken dish and in both cases, the temperature must be perfect! A cold glass of milk and a hot chocolate chip cookie straight from the oven are examples of the “experience” that comes along with food served at its most appealing temperature. Dine Company-The Restaurant Store can help you all along the way with your food temperature opportunities. Our Customer Care Associates are experienced and resourceful and can help come up with solutions for moving large orders off the line and to the table. Dine Company can help synchronize your temperature timetable to keep hot food hot and cold food cold.
