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.

Pros and Cons of Pursuing LEED

There are pros and cons to everything in life — and applying for LEED certification on a project is no different.

The Introduction of Revit to Foodservice

Revit is a form of building information management software that is slowly starting to take root in the foodservice industry. While certain members of the foodservice equipment supply chain, namely consultants and manufacturers, are more involved with Revit than others at this point, in the not-so-distant future most every member of the foodservice industry will need to be proficient with this new technology.

The Future of Casual Dining

Once a key source of industry growth, the casual-dining segment has dealt with more than its fair share of challenges in recent years. Getting casual dining back on track will include developing more flexible formats, faster service and more.

Transition Game: Comparing Revit to AutoCAD

The introduction of Revit to the foodservice industry has drawn some natural comparisons to other computer-driven tools, namely AutoCAD. These tools are similar in that both allow foodservice designers to use a computer to develop detailed kitchen drawings, and upon their introduction to the foodservice communities both were perceived as relatively new technologies that required training.

Going International: What to Consider

Some basics on the challenges of international expansion.

Menu Development for the Modern Era

Successful menu innovation means getting more out of existing resources and minimizing waste while providing customers with high-quality dining options regardless of the foodservice segment.

Cultivating Supply Chain Relationships

An engaged and cooperative supply chain can go a long way toward helping foodservice operators function in a more effective and efficient manner. Cultivating a collaborative environment that allows this to happen requires clear and consistent communication and all parties understanding and executing their roles.

Sustainability Calculators

Just five years ago the availability of sustainability and other cost calculators was scarce. These days, though, the scope of calculators has grown exponentially, ranging from calculators for specific equipment types to others designed to determine energy, water and total life cycle cost savings. They’ve also become more accurate.

Q&A: Garrett Peck, general manager and Michael Stanton, executive chef, The Heathman Hotel, Portland, Ore.

Even though the Heathman Hotel and Heathman Restaurant and Bar are two different businesses, the operations are symbiotic.

Greening the Whole Process

When it comes to sustainable foodservice equipment, there's been plenty of discussion about energy- and water-saving items. But what happens to foodservice equipment at the beginning and end of its service life and how the manufacturer creates, ships and, in some cases, renews or recycles is just as important in the sustainability discussion. Those points in between — and we don't just mean cooking and operating — count.

Study Outlines Opportunities and Challenges for Service Agents

Survey of CFESA members showcases growth areas by market segment and equipment type.