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.

Restaurant Quality Menus Blast Off at Memorial City Medical Center’s Medical Plaza North in Houston

The Sodexo team at Memorial Hermann Memorial City Medical Center in Houston wanted to provide an upscale menu rarely seen in healthcare settings. It did just that with the cuisine at Medical Plaza North Café, which serves employees working in a 27-floor office building, various medical office buildings and at the hospital.

Evolving to À La Carte Room Service for Patients at University of Michigan Health System in Ann Arbor, Mich.

A T-line for tray assembly allows peak meal output for more than 1,500 meals a day with notable enhancements to food quality and a reduction in waste.

A New Take on Cook-Chill Heats Up Operations at Ohio State University Wexner Medical Center

Evolving cook-chill may seem like an oxymoron to some foodservice operators whose experience with this technology hasn't been positive. But at Ohio State University Wexner Medical Center in Columbus cook-chill has evolved with much success and praise.

White Toque Culinarians Raise the Bar at Robert Wood Johnson University Hospital

Food has always taken center stage at Robert Wood Johnson University Hospital in New Brunswick, N.J. Tony Almeida, director food and nutrition, believes in raising the bar as part of the healthcare facility's culture.

Restaurant-Style Food Delivers at UCSF Medical Center’s Room Service Program

Offering patients food selections similar to the ones that appear on retail menus continues to gain popularity at hospitals across the country. Patients at the 550-bed University of California, San Francisco (UCSF) Medical Center now have the opportunity to choose from menu items that are also available at the various restaurant-style concepts in the center's retail cafes.

Coffee Shop Percolates Sales and Satisfaction at University of Utah Hospitals and Clinics, Salt Lake City

Hospitals operate 24/7, meaning there is always staff on hand and someone, either a staff member or someone visiting the facility, is usually looking for something to eat or drink. To help meet that need University of Utah Hospitals and Clinics operates a licensed Starbucks Cafe that's open 24/7.

Healthcare Foodservice Takes the Lead with Creative Solutions

Americans must hold on to their hats to weather the wild ride the country has been taking since the implementation of the Patient Protection and Affordable Care Act. Healthcare foodservice professionals are responding to the ever-changing environment with creative solutions for containing costs; generating revenue; providing responsive, high-quality, patient-centered care; introducing wellness-focused initiatives; and applying information and machine technology to enhance efficiency and improve the quality of food and service. Add to this finding ways to work within consolidated healthcare systems and this year promises to present unprecedented challenges.

What Keeps You Up at Night?

From identifying new talent to dealing with shorter project lead times to managing customer and supply chain relationships, today's foodservice professionals face no shortage of challenges that can lead to many sleepless nights. So we at FE&S asked a handful of industry leaders to discuss the issues affecting their businesses and segments.

Next Steps in Healthy, Hunger Free Kids Act to Take Affect

A study by Chartwells and Cornell shows three ways to increase the consumption of fruits and vegetables among school children.

Four Mistakes to Avoid When Going Green

Entrepreneur Mark Samuels of Nimbus Eco shares his thoughts on how restaurants and other commercial foodservice operators can serve their customers responsibly.

From Parks to Airports: Developing Non-Traditional Foodservice Concepts


Designing a restaurant is one thing. But developing a concept for a restaurant in a park? That's a whole other story entirely.