Foodservice Issues

Spotlights the challenges and opportunities that impact the application of foodservice equipment and supplies in the real world including green and energy efficiency concerns, foodservice equipment concerns, the impact of technology on foodservice, and the state of the foodservice economy.

13 Trends and Issues to Watch in 2013: Sous Vide

The time-old method of vacuum-sealing and water-bathing proteins and other foods for gentle, moisture-laden slow cooking has made a comeback as chefs and operators seek consistency and ease-of-use amidst labor shortages and turnover.

13 Trends and Issues to Watch in 2013: Farm-To-Glass Cocktails and Sharable Plates

A strong beverage program with culinary-inspired cocktails, often using small batch spirits and seasonal produce, along with properly-tapped craft brews and a thoughtful selection of wines has become just as important as the food.

13 Trends and Issues to Watch in 2013: Back to the Bar, The Continued Emergence of Restolounges

With food costs rising and profit margins slimming, restaurants — including quick-serve chains — now place greater emphasis on alcohol sales. As a result, restaurants' bar and/or lounge spaces are more central to the operation than ever before.

The Kitchen of the Future

 Flexibility in menu construction and equipment use has become the name of the game for today’s kitchens, and that will undoubtedly ring true for many years to come. But when designing kitchens that can withstand the tests of time, allowing for lean foot prints, sustainable foodservice practices and the needs of a changing consumer demographic will be equally important.

Rotisseries

For operators looking to add a touch of theater to their foodservice operations, rotisseries can help add visual appeal and drive sales.

Ronald McDonald House & The Ray and Joan Kroc Corps Community Center

Non-commercial foodservice projects can take a lot of forms. Here we explore the impetus behind the design of a pair of Chicago-based installations and how their uses shaped equipment selection.

University of Texas, Austin: A Green Case Study

Four years ago, the University of Texas (UT) at Austin embarked on a complete renovation project of its dining facilities and kitchens. The fourth and final phase, completed last year at Jester Second Floor Dining Room, helped seal the deal on the university's plans to create a more sustainable dining and meal preparation environment for students, faculty and staff.

Ready or Not, Healthcare Law to Move Forward

Menu labeling and insurance mandates loom large for the foodservice industry.

Introducing Full-Service, Small-Scale Induction

With the real estate costs remaining a concern, many foodservice operators continue to explore smaller, more compact kitchen designs that leverage the energy-efficient nature of induction, rapid cook ovens and other ventless technologies.

13 Trends and Issues to Watch in 2013: Fast Fine

"Fast Fine" bumps up the fast-casual dining sector one more notch with better quality food at slightly higher ticket items, more modern décor and trendier brand identities.

Foodservice Design Consultants: Yesterday, Today and Tomorrow

What made foodservice design consultants successful yesterday does not necessarily guarantee them a place at the table today or tomorrow. No other members of the foodservice supply chain have had to evolve their business practices more in order to remain relevant. From forming partnerships to expanding their knowledge base to occasionally walking away from business, foodservice design consultants continue to roll with the changes.