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.

SOS: Designing for Speed of Service

Once thought of as something that applied only to the quick-serve community, speed of service has become just as much of a priority for fast-casual and other segments of the foodservice industry. As a result, designers must strike that delicate balance between speediness and customer service.

Energy Efficiency and Pot and Pan Washers

The Energy Star certification criterion for pot and pan washers has recently been updated.


Foodservice Plays an Integral Role in Patient Care at Cancer Treatment Centers of America at Southeastern Regional Medical Center in Newnan, Ga.

A contemporary café, relaxing dining room, staff dining room, room service and nutrition services play an integral role in supporting cancer patients and their caregivers.

Uncommon Dining Experiences Served Daily at Kennesaw State University’s The Commons

By wholeheartedly embracing the farm-to-table movement and scratch cooking, this fledgling Georgia-based foodservice program earns high marks and national recognition.

Destination Dining at the State University of New York at Buffalo’s Crossroads Culinary Center

This upstate New York university uses digital menu boards to build enthusiasm for its flexible menu and help students navigate a state-of-the-art facility that delivers a restaurant-style experience.

Food Trucks Earn a Prime Parking Spot in Campus Dining

By using flexible equipment to make high-quality, innovative menu items, college foodservice operators continue to take their shows on the road.

Fine Dining on the Menu at the University of San Diego’s La Gran Terraza

A familiar yet slightly more sophisticated menu at this college foodservice operation draws in students, faculty, staff, alumni and even members of the surrounding San Diego community.

Take the LEED in Foodservice Design

The operation will be greener and the bottom line healthier.

High-End, On-Trend: Dining at Boston University’s Fresh Food Company

Flexible equipment helps quickly prepare menu items from more than 35 countries and contributes to a top-notch sustainability program.

A Kaleidoscope of Change for Healthcare Foodservice

Uncertainty, cost containment, patient-centered care, retail cafés and wellness all make the list of top trends in today's ever-challenging, ever-dynamic world of healthcare foodservice.

Foodservice takes more of a Global View at Oklahoma State University’s Renovated Union

Ten dining concepts and a convenience store work together to create a vibrant retail dining scene in a facility that's become a campus hub.