This section goes in depth on a selected foodservice and equipment supplies market segment. From commercial to institutional, from food trucks to correctional facilities, FE&S covers it all.
Even though it has been six years since Hurricane Katrina hit New Orleans, the region continues to deal with the devastation and is still in the midst of rebuilding efforts. After its 52,000-sq.ft. cook-chill facility was left completely underwater due to the epic storm, Sheriff Marlin Gusman of the Orleans Parish Sheriff's Office took temporary action to keep his operation running.
Housed in two buildings, the 829-bed Hennepin County Adult Detention Center, operated by the Hennepin County Sheriff's Office, is the largest pretrial facility in Minnesota. Each year, the Sheriff's Office books approximately 40,000 inmates. Commonly referred to as the Hennepin County Jail, the facility is one of only two in the state to utilize cook-chill production. The production kitchen opened in 2001.
Factors such as unskilled labor and shrinking budgets are not handcuffing these foodservice operators as they leverage easy-to-use equipment to serve large volumes of food on a daily basis.
A sharp contrast to sleek coffeehouses with high-end finishes, the ambiance of Actual Café in Oakland, Calif., mirrors its diverse, urban surroundings.
Before Renee Zonka was named as Dean of Kendall College, she had extensive experience as an off-premise caterer.
By leveraging a durable and flexible equipment package, foodservice operators who participate in the catering segment can adapt to their customers various demands to provide unique and custom solutions.
FE&S chats with Swedish Health Service's Eric Eisenberg about the evolution of healthcare foodservice, the foodservice equipment driving execution in this segment and more.
Pulling off a multimillion dollar renovation of a restaurant while it is still in operation is a feat in and of itself, but to accomplish this with no cooking equipment, only 50 seats to serve 5,000 customers daily and with only a 15 percent drop in sales seems unheard of.
Foodservice has become a differentiator in today's hospitals. Progressive facilities competing for patients are instituting revolutionary room service programs; installing serveries with a variety of offerings; providing upscale, seasonal fare; and even creating destination restaurants with takeout programs rivaling the top chains.
Make the most from a little bit of space — this emerging foodservice segment continues to avoid operational potholes while making inroads with consumers.