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Next month, all eyes in the foodservice equipment and supplies space will be on Orlando, Fla., thanks to the biennial NAFEM Show. This event will be all about the products and the innovative ways we, as foodservice professionals, use them. While the show does a wonderful job of shining a spotlight on foodservice technology, other market factors, such as the new healthcare legislation and the never-ending drive to enhance productivity, continue to increase awareness in this area.
Three veteran foodservice consultants provide their take on some of the leading foodservice trends and the related design and equipment issues.
Brad Barnes, CMC, the first NAFEM endowed professor at the Culinary Institute of America, says getting the most out of attending The NAFEM Show starts with doing your homework and creating a plan well before your plane touches down in Orlando. It also takes being proactive on the show floor. Here's his one-two punch strategy for working the show:
For anyone looking to buy, sell or research foodservice equipment and supplies, the biennial NAFEM Show is one great place to get it done.
As a result of a waste management initiative that focused on a pair of corporate cafeterias, Intel and Bon Appetit developed some best practices in food handling and waste reduction. Here are a few lessons they learned and how they have been applied in Intel’s two Hillsboro, Ore., dining facilities.
The concept of waste management continues to gain traction within the foodservice industry. That’s probably due to the fact that better management of food waste can positively impact a business in multiple ways.Namely by lowering operating costs and lessening the facility’s impact on the environment.
The calendar may be rolling over to fall from summer, but the food safety season never ends for the foodservice industry. This article takes a look at some developments in this area offers a few tips as to how operators and other foodservice professionals can help maintain food-safe environments.
While weathering the economic storm of the past two years, foodservice operators have had to deal with a plethora of factors as they try to get their businesses back on track and plan for their futures.