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.
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.
We've all been there. You think you know everything there is to know about food safety. But with restaurants ordering higher volumes of fresh produce and specialty proteins, a lot of which come from smaller, local purveyors, operators should employ a few extra steps to maintain a clean and food-safe operation.
Fresh. Healthy. Scratch cooking. These buzz words dominate today’s school foodservice industry. But what impact can these trends have on operations that were doing little more than heating and serving meals until now? Read on to find out.
"Total cost of ownership" represents one of the foodservice equipment industry's most ubiquitous and misunderstood terms.
In today's restaurant environment, the old adage "bigger is better" doesn't necessarily hold true anymore, at least when it comes to the kitchen. Savvy operators find that an intelligent redesign — along with equipment reconsideration — allows them to reduce the size of the kitchen without compromising food quality or production capabilities.
Creative cafeteria and kitchen design on a limited budget improve staff efficiency and customer satisfaction at Miller Elementary and Langston Road Elementary.
At Technomic's annual Trends & Directions Conference in Chicago, representatives from the research firm did what they do best: outlined a handful of trending topics and backed them up with supporting data, an economic overview and even more data. Here's a look at a few factors that will influence the foodservice industry in the coming year.
A glass-walled dining hall that converts to a concert venue; a restaurant designed to serve and train special needs students; lush organic gardens; cafés touting pour-over coffees; paleo-diet-friendly brownies and cardamom-infused blueberry tarts; celebrity chef demos; industry-leading sustainability programs; food trucks; bulk organic and local food sales; smartphone apps and social media — all of this and more is found today in the world of college and university dining.