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.

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.


Microsoft Raises the Dining Bar with Cafés 9 and H in Redmond, Wash.

Competing for the best and brightest employees in the technology universe, Microsoft continuously builds and remodels cafés to drive participation, introduce meaningful technology into the customer experience, drive guest satisfaction and enhance customer convenience through improvements such as reducing queue times.

College Foodservice Trends: Destination Dining with On-Campus Restaurants

Times are changing. College and university foodservice operations make this clear year in and out. Though sleek serveries and fresh marketplaces continue to reign as the eatery of choice in higher education dining, students also want full-service restaurants and more mixed, all-purpose spaces to eat, lounge, congregate, study and be entertained all in one place.

Food Industry Alliance Publishes Toolkit for Reducing Food Waste

Offers Solutions and How-To Advice for Manufacturers, Retailers and Restaurants

McMurdo Station: A Remote Feed

Foodservice at Antarctica’s McMurdo Station was enhanced with updated equipment that saves time, labor and costs while providing expanded menu options.

Designing Equipment: How One Consultant Works with Manufacturers

While many foodservice consultants specify pieces of equipment, few actually have the opportunity to aid in designing equipment. One foodservice consultant who often assists manufacturers in developing equipment items shares the lessons she's learned over the years that can help designers make informed specifications.

Exhibition Kitchen: Fearing's, Dallas

After more than two decades at one of Dallas' most renowned hotel restaurants, the Mansion on Turtle Creek, celebrity chef Dean Fearing went solo in 2007, opening Fearing's, a 12,000-square-foot, 320-seat restaurant in the Ritz-Carlton Hotel. Designed as seven distinct dining environments — from elegant to casual to garden pavilion — the hottest spot in the house is themed "Dean's Kitchen."

Expo Kitchens Sizzle!

Operators from all foodservice segments now use expo kitchens — once the exclusive domain of fine-dining restaurants — to add some zest to customers' experience. Here we explore the evolution of this foodservice phenomenon and offer a few tips on how to make your expo kitchen a functional element of design.

Exhibition Kitchen: Range, Washington, D.C.

The fourth of chef-owner Bryan Voltaggio's portfolio of D.C.-area concepts, Range anchors 14,000 square feet in the recently renovated mixed-use Chevy Chase Pavilion building.