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.
There's no question the school foodservice landscape has changed dramatically in the last year and continues to do so. In fact, many trends and movements in school foodservice have opened up new, untapped areas for designers and management advisory services consultants, from creating college-level serveries to helping reduce waste through more scratch cooking and other initiatives.
Attend most any foodservice industry event and one of the more common concerns is identifying those individuals that will serve as this community's leaders in the years to come. Of course, what people in the foodservice industry may fail to realize is that the next generation of leaders may already have arrived and are waiting their turn in the spotlight.
With the business environment slowly plodding along, a growing number of foodservice operators continue to repair rather than replace their foodservice equipment. In order for this money-saving step to truly benefit the business, however, foodservice operators should invest in planned maintenance for their equipment.
The biggest benefit of rotisseries is that customers can see product cooking, which promotes the theater experience and can increase revenue.
With the takeover of smartphone and tablets, restaurants will continue to explore new ordering solutions linked to these devices for convenience to the customer and familiarity.