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.
Restaurants throughout Oklahoma City, Okla. took on the challenge of a lifetime, something only most chefs might dream of doing: cooking, plating and serving a 100-course meal spanning 15 hours. Imagine the tabletop need — and potential.
The country's move toward a more sustainable food system will impact kitchen design and foodservice equipment specification in the future.
Imagine walking into a restaurant or building where an entire wall brings light to a room using a series of panels dim enough to stare at comfortably and sophisticated enough to change colors, display images or even play videos.
Developing the kitchen of the future will require foodservice designers and operators to challenge conventional thinking and explore new ways to balance the need for capacity with the need to become more efficient. The net result will be a more thorough and thoughtful design process.
Sourcing locally grown ingredients is a trend that many foodservice operators now embrace. But when using smaller providers foodservice operators will need to take into account how they receive, store and prep ingredients to ensure they run a food-safe business. This article explores a variety of considerations and best practices operators should weigh when sourcing locally produced ingredients.
Found in practically every type of operation — from bars and burger joints to white-tablecloth restaurants — fryers are among the most ubiquitous types of foodservice equipment.
With operator budgets remaining tight due to a variety of economic factors, the temptation remains to buy used or lesser-known foodservice equipment in order to save a few bucks. Here are a few tips to help foodservice operators tell the good opportunities from the bad.