Dishcraft Team

4 Steps to Create a Zero Waste Plan

There’s a lot of buzz today about sustainability initiatives. One that we run into often is a Zero Waste program because it frequently has a large...
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Reusable Container Services: A Sustainable Approach to Grab & Go

The COVID-19 pandemic has no doubt had cascading implications on many sectors of the business world. The food industry, for example, has experienced...
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How Reusable To-Go Containers Can Simplify Dining Operations: Webinar Recap

This past Tuesday, Dishcraft hosted a webinar panel discussion on the intersecting challenges corporations are facing In serving employee diners in...
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Five Questions with Hotel Tech Leader Lee Pillsbury

You’ve always been a believer in hotels leaning on technology. How do you think the pandemic has affected this? How should hotels balance innovating...
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Dishcraft Clean - A Higher Level of Safety and Sanitization

When it comes to clean, our robotic solution provides a significant improvement over traditional ware washing. We are able to combine multiple layers...
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The Hotel Dishroom is a Key to Post-COVID Recovery

As a partial consequence of the 2020 travel lockdown, owners, operators, and managers have been challenged to think creatively about the entire...
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Age of COVID-19 -- Don’t Throw Out Sustainability with Your To-Go Boxes

As employees gradually return to their workplaces, companies that provide meal service are balancing issues of sanitization and social distancing in...
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Dishcraft’s High Level of Clean

  In response to the COVID-19 pandemic, Dishcraft has heightened its already stringent policies for cleaning, sanitization, and disinfection of our...
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Digesting the Bay Area's New Foodware Ordinances

Reusable wares drastically decrease the amount of waste produced. In case studies around the Bay Area, food service establishments reduced the amount...
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