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.

Designing Kitchens for Special Diets

It's one thing to offer special diet options but without proper training and follow-through it might be a futile effort. 

Fast-Casual Influences Entire Restaurant Industry in 2012

Other market segments look to replicate the success of fast-casual concepts.

Green Disposables

Greenwashing, or exaggerating the environmentally friendly selling points of a product, happens in all avenues of foodservice, and is no longer the exclusive domain of organically produced or farm fresh ingredients.

Building Labor-Saving Foodservice Equipment into Designs

Saving on labor costs can be a matter of properly applying foodservice equipment and training.

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.