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.
They say that art imitates life. In some instances, though, life could be better served by imitating art. In this thought-provoking piece, consultant Matthew Mabel outlines five key lessons members of the foodservice industry, including operators, consultants and other members of the supply chain, can learn from the legendary David Bowie.
Every year, the National Restaurant Association reveals its anticipated What’s Hot survey results collected from chefs and other members of the American Culinary Federation, which sheds light on new trends in the industry as well as perennial ones making it to more mainstream status. While the list revolves mainly around food trends, it has many implications when it comes to design and equipment. We picked out a few of our favorites.
Designing foodservice operations to meet the expectations of Millennials and other emerging generations remains a topic of constant discussion. Equally important, though is recruiting Millennials to become the next generation of restaurant and foodservice industry workers.
With so much on their plates, foodservice operators may be tempted to make quick decisions when it comes time to buy new pieces of equipment. But not considering a unit’s total cost of ownership may end up costing an operator thousands of dollars in the long run.
Every piece of equipment offers many features and benefits but not all are right for every foodservice operation. When you find the right piece, it’s a treat. But when you spec the wrong item, operators can feel tricked. In honor of Halloween, we caught up with a couple of consultants to hear their thoughts on the key considerations when making informed specifying decisions to ensure operators enjoy more treats than tricks and steer clear from any ghastly situations.
Warranties that come with new pieces of foodservice equipment cover a lot and can add value to a purchase. But in order to get the most value out of a warranty it is important to understand what they do and do not cover. A veteran service agent shares a few insights into this complex and important topic.
Restaurant patrons these days seem to play a never-ending game of “Beat the Clock.” In today’s constantly connected, always on-the-go world, there’s less and less time for people to sit down and enjoy what used to be termed a “relaxed” meal. As a result, restaurants continue to reexamine their workflows and preparation methods with an eye toward speeding things up.
As menus become more streamlined yet creative, the tabletops that foodservice operators use to showcase their culinary creations continue to follow suit. From bare tabletops to egg cups to rustic dinnerware to classy cocktail glasses, the list of items operators use to create their tabletops is bound only by their imaginations.
Mountainside Café introduces a unique spark of sophistication to culinary creations at this Intermountain Healthcare facility.
Catering sales at restaurants are way up, according to a just-released study by Technomic. Sales for both consumer social and business catering — meaning drop-off catering platters at office buildings and other business-related locations — has increased 20 percent to a whopping $52.3 billion since 2012.