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.

Consultant Partnerships: The Wave of the Sharing Future?

It's not uncommon to see more consultants linking up these days, be it a casual partnership between a management advisory services (MAS) specialist and kitchen designer or full-blown merger combining both. Whereas in years past consultants — and all of us in the industry — may have kept more to ourselves, times are changing; many see forming partnerships as an opportunity to expand their services, segments, and reach.

Healthcare Foodservice: The Pressure’s On

Under pressure to contain costs and increase accountability, healthcare foodservice providers are focusing on improving patient and retail customer satisfaction. Innovative solutions to gargantuan challenges are appearing in operations nationwide.

Self Regional Healthcare Transitions to Room Service

A responsive, efficient room service program is bringing compliments from patients, staff and visitors and changing their perception of what patient foodservice can offer.

Case Study: Elmhurst Memorial Healthcare Elmhurst, Ill.

A rebranded food and nutrition department features the state-of-the-art, multiplatform WILDFLOWER café and room service by WILDFLOWER which offers patients a restaurant-style, on-demand food delivery system.

Green Tip: Specifying Greener Ice Machines

Ice machines are a paradoxical bunch. They can be the forgotten workhorse in a kitchen and often come in last on equipment purchasing priorities. But at the same time, they open up incredible opportunities for total-kitchen energy savings because of their improved efficiencies.

The Bottom Line on Equipment Training

Foodservice operators benefit from proper equipment training.

Holding Spec in Today's Foodservice Industry

Writing a spec that meets a foodservice operator's needs in terms of form, function and finance requires a collaborative effort from start to finish. And holding spec remains in the best interests of all parties involved, including design consultants, dealers and reps. Here we explore some best practices for writing and holding foodservice equipment specifications.

What Matters to Millennials

Millennials visit restaurants more than other generations so understanding what resonates with them can be the first step to building a foodservice operation that becomes a destination for this age group.

Illinois High School Updates ProStart Program

Few people learning a new skill set would want to do so using 40-year-old technology. Unfortunately, that was the exact scenario facing students enrolled in the ProStart program in Rolling Meadows High School in Rolling Meadows, Ill.

Preventative Maintenance Can Be Key to a Successful Summer

The increased temperatures and bump in summer business can cause trouble with refrigeration equipment but it doesn't have to. 

Green Tip: Measuring Sustainability