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.

College and University Innovators

A quick look at some of the nation's most innovative campus foodservice programs shows that any chasm of relevancy, quality or buzz-worthiness that traditionally separated college and university dining from commercial operations has now been filled in.

College & University Foodservice Innovators: Augustana College

New Center Lets Students Break Bread in Style

College and University Foodservice Innovators: Drexel University

Veggie Café, C-Store/Noodle Bar Add Fresh, On-Trend Options

College & University Foodservice Innovators: Duke University

Variety, Local Flavor, Sustainability Keep Duke Dining Fresh

College & University Foodservice Innovators: Emerson College

Kitchen Plays Starring Role at New Hollywood Campus

College & University Foodservice Innovators: North Carolina State

State-of-the-Art Retail Foodservice Shines in New Venues

College & University Foodservice Innovators: University of Minnesota

Display Prep, Small Plates and Sustainability All Star at a New Res-Hall Restaurant

College and University Foodservice Innovators: Vanderbilt University

A Creative Playground for Tall-Toque Chefs

College and University Foodservice Innovators: Virginia Tech

New Burger '37 Joins Long Line of Destination Dining Concepts

Working on Celebrity Chef Restaurants Poses Unique Challenges

Known for their “wow” factor and custom designs, celebrity-chef-driven designs pose their own set of challenges. By taking a team-first approach and remaining true to the menu and desired brand experience, foodservice designers can overcome these challenges and produce jaw-dropping results. Designer Ken Schwartz of SSA shares his experiences in this article.

5 Healthcare Innovators

Thanks to the Affordable Care Act and an increasing emphasis on healthier eating, healthcare foodservice remains in the spotlight. These operators not only feel the need to increase the quality of the food they offer but their menus have to be healthier and more diverse than ever before.