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 Dining Trends: Now and 2010

Foodservice design consultant Jim Webb, principal of Webb Design, shares his thoughts on the top trends or movements in kitchen and hospitality design for 2010 and beyond. Ideas such as sustainability and multi-use spaces have been relevant for some time, but many foodservice operators are just now starting to implement them.

Redefining Foodservice Waste Management: What's Next

Here are 10 concepts and trends foodservice operators should master if waste management is a priority.

Once upon a time, the topic of waste management conjured images of messy garbage handling, hauling and processing.

Merging Retail with Menu Merchandising

Merging retail concepts and ideas with menu merchandising into unique food venues is an effective way to increase food sales and drive additional retail sales. Open kitchens, fresh meats, finished desserts, raw bars and satay grills are examples of merchandising the menu.

Waste Not, Want Not

Effective Waste Management for Today and Tomorrow's Foodservice Industry

Efficient Management of Foodservice Equipment Warranties

Although not as flashy as some other product-specific features, the warranty on a specific piece of foodservice equipment plays a critical role when an operator makes a purchase.

Water Conservation: Dishwashers

Despite the number of options available for reducing water costs associated with dishwashing, the drawback remains that there has been little research in terms of total life-cycle costs. “Usage can very day by day,” says Chris Moyer, manager of, the National Restaurant Association’s sustainable information resource.

2009 E&S Forecast: Searching for Stability

What a difference a year makes. According to the National Restaurant Association, one year ago, only 9 percent of its members rated the economy as their top business challenge. Today, 40 percent of the NRA members surveyed said the economy is their top concern.

“You can see how dramatically the landscape has changed,” says Hudson Riehle, senior vice president of research and information services for the National Restaurant Association.

Indeed the foodservice equipment and supplies industry landscape has changed considerably in just 12 months. A year ago, the industries experiencing the greatest pain were those tied to the financial and housing markets and economists were debating whether the U.S. economy had entered a recessionary period. Now it’s widely accepted that the economy’s in a recession, one that promises to be deeper and wider than any the United States has experienced in the past 50 years.

Face-to-Face Focuses on Healthcare Foodservice with Geisinger’s Thoma

Healthcare foodservice has come a long way in the past 20 years and it continues to progress. To get a better idea about how this segment is incorporating consumer-driven trends into its operations and what healthcare foodservice operators will need to do to be successful moving forward, FE&S chatted with Bruce Thomas, president of the National Association of Healthcare Foodservice Management. Thomas is also associate vice president of guest services for Geisinger Health System.