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.
Welcome to the May issue of FE&S. I am especially pleased to present this issue for a couple of reasons. Number one, it is the big reveal for our FE&S redesign project.
We at FE&S have the privilege of being the custodians of some of the foodservice equipment and supplies industry's most time-honored awards. Awards such as Dealer of the Year, Hall of Fame, Top Achiever, DSR of the Year, Facility Design Project of the Year and even Best in Class allow us to rightly recognize some of the foodservice industry's best and brightest performers.
Going "green" is no easy task. But cultivating a "green" culture, meaning working to get an operation's entire staff, management team, vendors and associates in line with sustainability initiatives in order to create a more viable business over time — well, that's an even more challenging task.
iPhones and iPads. Tablets and tools. Digital technologies have gone well beyond the boundaries of kitchen or equipment operations — they're the basis for more convenient ordering, both online and in-store. Technology, when it comes to the field of customer-interfacing, has advanced. Let's face it: the touch screen is the new black.
The NSF International Food Safety Leadership Awards program recognizes those individuals and organizations that have made a real and lasting impact on food safety.
Doing more with fewer employees is not a passing fad for foodservice operators. As a result maximizing staff efficiency requires getting the most from an operation's foodservice equipment package.
As they tried to ride out the recession, many foodservice operators cut back on planned maintenance of equipment and some even looked to buy used foodservice equipment. Here are a few tips on how foodservice operators can re-start a planned mainteance program and what they should look for when buying used equipment.
An often overlooked aspect of running a successful foodservice business is the organization's ability to retain its existing customers in addition to pursuing new ones.
Is social networking valuable to campus dining? For today's high school and college students, social networking is a very important facet of everyday life. This instantaneous connection with friends new and old provides a lifeline of existence. But it can also have an impact on how labor is deployed and the operation's ability to drive some last-minute foot traffic.
When foodservice operators elect to make changes to their businesses, many of them choose to start small or with the least complex aspect of the project and move forward from there. Well, when it came to implementing a recycling program for its units here in the United States, Pret A Manger took the opposite approach.
From iPads to combi ovens to high-tech ice machines, there seems to be no shortage of technological innovations available to foodservice operators today. The challenge is sifting through all the promise the various forms of technology offer to find a solution that will enhance the customer experience and provide a positive return on the foodservice operation's investment.