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.
Though ventilation may not seem that interesting a topic on the surface, this is precisely the area of the kitchen that has seen the most technological advancements in terms of energy efficiency and design.
Although there continues to be much debate over specifications, verification testing and more, the common bond that unites everyone working with Energy Star for the commercial foodservice industry is a strong desire to see this iconic symbol for conservation remain relevant.
Like their retail peers, non-commercial operators continue to adopt smaller, more flexible formats as they strive to marry speed of service with quality menu items.
Planning, developing and implementing composting programs continues to get easier for foodservice operators because more operators are electing to take these environmentally friendly steps. As role models for their peers, they help both commercial and noncommercial operators follow in that path.
Greenwashing, or exaggerating the environmentally friendly selling points of a product, happens in all avenues of foodservice, and is no longer the exclusive domain of organically produced or farm fresh ingredients.