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.
Five foodservice professionals share their thoughts on what individuals and companies need to do to cultivate the next wave of talent that will propel the industry forward.
Value engineering is a term that both design and MAS consultants either fear or shun. But for designers who specify foodservice equipment, value engineering represents an unfortunate reality, and one they may have faced to a greater extent in the last couple of years because of a damaged economy that has resulted in tighter than normal budgets.
Eric Norman of MVP Services in Dubuque, Ia., however, has a solution for this issue that has worked well for him in assisting foodservice operators from all industry segments. Known as single-source and pick-three specification, it's an approach that Eric's father Ed taught him, and it is something other consultants might use, too.
As the sandwich concept continues to grow in popularity and variety, operators require foodservice equipment to support prep and holding tasks specific to their menus.
Americans' growing taste for Mexican-inspired cuisine continues to drive this foodservice segment to new heights, despite a challenging business environment.
The notion of designing a smart kitchen is not a new one. What is new, though, is how the evolution of foodservice technology affects the way the industry defines a smart kitchen today.
During the past 12 months, the concept of scheduled maintenance has become more popular among foodservice operators. This is likely due to the challenging economy, which has operators from all industry segments trying to maximize the service life of the foodservice equipment in their kitchens. While the renewed interest in scheduled maintenance is good, it’s equally important for the operator to see this as a value-added program and not a necessary evil.
As foodservice operators examine their expenses, they are using total cost of ownership to help make purchasing decisions that generate a higher return on investment.
Changes in consumer dining patterns have lead foodservice operators to update the way they purchase supply items like paper goods, flatware, china and the like. As a result, dealers have had to alter their approach to serving their customers.
Foodservice design consultant Jim Webb, principal of Webb Design, shares his thoughts on the top trends or movements in kitchen and hospitality design for 2010 and beyond. Ideas such as sustainability and multi-use spaces have been relevant for some time, but many foodservice operators are just now starting to implement them.