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.

Destination Dining at the State University of New York at Buffalo’s Crossroads Culinary Center

This upstate New York university uses digital menu boards to build enthusiasm for its flexible menu and help students navigate a state-of-the-art facility that delivers a restaurant-style experience.

Food Trucks Earn a Prime Parking Spot in Campus Dining

By using flexible equipment to make high-quality, innovative menu items, college foodservice operators continue to take their shows on the road.

Fine Dining on the Menu at the University of San Diego’s La Gran Terraza

A familiar yet slightly more sophisticated menu at this college foodservice operation draws in students, faculty, staff, alumni and even members of the surrounding San Diego community.

Take the LEED in Foodservice Design

The operation will be greener and the bottom line healthier.

High-End, On-Trend: Dining at Boston University’s Fresh Food Company

Flexible equipment helps quickly prepare menu items from more than 35 countries and contributes to a top-notch sustainability program.

A Kaleidoscope of Change for Healthcare Foodservice

Uncertainty, cost containment, patient-centered care, retail cafés and wellness all make the list of top trends in today's ever-challenging, ever-dynamic world of healthcare foodservice.

Foodservice takes more of a Global View at Oklahoma State University’s Renovated Union

Ten dining concepts and a convenience store work together to create a vibrant retail dining scene in a facility that's become a campus hub.

Michigan State University’s Extreme Makeover – Foodservice Style

The view of foodservice on Michigan State's campus continues to improve thanks to renovation projects like The Vista at Shaw, which transformed an outdated cafeteria into a chef-driven dining venue with a sustainability focus.

Building in Flexibility with Design and Equipment Choices

Change is inevitable in a foodservice operation. To minimize the disruption, it is important to design in flexible options such as multi-use foodservice equipment, utility distribution systems and more.

Service Tips: Refrigerated Display Cases

For operations like convenience stores and delis, refrigerated display cases are among the most essential pieces of equipment. They provide a way to offer prepared foods and single-serve drinks that is both safe and cost effective.

Spring Cleaning for Ice Makers

Here are five steps foodservice operators can take to help properly clean and sanitize their ice machines.