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.
Looking to distinguish their operations from the competition, many healthcare facilities continue to create foodservice environments that can serve as a difference maker in the eyes of the public. As such, many healthcare operators continue to incorporate sophisticated serveries, patient-focused room-service programs and, in some cases, high-end restaurants that can compete with local eateries.
A rebranded food and nutrition department features the state-of-the-art, multiplatform WILDFLOWER café and room service by WILDFLOWER which offers patients a restaurant-style, on-demand food delivery system.
Ice machines are a paradoxical bunch. They can be the forgotten workhorse in a kitchen and often come in last on equipment purchasing priorities. But at the same time, they open up incredible opportunities for total-kitchen energy savings because of their improved efficiencies.
Writing a spec that meets a foodservice operator's needs in terms of form, function and finance requires a collaborative effort from start to finish. And holding spec remains in the best interests of all parties involved, including design consultants, dealers and reps. Here we explore some best practices for writing and holding foodservice equipment specifications.
Millennials visit restaurants more than other generations so understanding what resonates with them can be the first step to building a foodservice operation that becomes a destination for this age group.
Few people learning a new skill set would want to do so using 40-year-old technology. Unfortunately, that was the exact scenario facing students enrolled in the ProStart program in Rolling Meadows High School in Rolling Meadows, Ill.
The increased temperatures and bump in summer business can cause trouble with refrigeration equipment but it doesn't have to.
By leveraging his creativity and partnering with an area rep firm, Ohio restaurateur Steve Schimoler has turned a 1920s-era bank into a dynamic foodservice operation that includes a burgeoning restaurant, test kitchen and more.