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.

Top Design Trends for 2011

Three veteran foodservice consultants provide their take on some of the leading foodservice trends and the related design and equipment issues.

Shopping the Show: Tips from Chef Brad

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:

Equipping for the Future: Get it Done at The NAFEM 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.

Waste Management: Lessons Learned

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.

A Case Study in Waste Management

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.

Focusing on Food Safety

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.

Today’s Top Trends and Budgeting

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.

Back to Basics: E&S Budgets for 2010 and Beyond

Several industry-leading consultants share their perspectives on operator trends and developments when it comes to planning for their facilities and purchasing foodservice equipment and supplies.

Knowing When to Redesign or Reconcept a Foodservice Operation

Updating an existing concept can be as exciting as it is challenging. In order to generate the right return on investment, it is important to understand what’s driving the need for change and how that impacts customer expectations.

B&I Bouncing Back?

Thanks to a focus on value and convenience, the B&I segment seems poised for a comeback.

Finding Tomorrow’s Foodservice Leaders Today

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.