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.

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State's campus continues to improve thanks to renovation projects like The Vista at Shaw, which transformed an outdated cafeteria into a chef-driven dining venue with a sustainability focus.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

Foodservice Renovation by Design: Looking at the Big Picture

At first glance, renovating a space may seem cheaper and less complicated than building a new foodservice operation from the ground up. That's rarely the case, however, and renovations require extensive up-front research, coordination and more to ensure projects go smoothly.

Richmond on Broad Café at the University of Richmond, Downtown

An efficient, casual café bridges the university’s main and downtown campuses and forges a partnership with the local community through its comfortable environment and fresh, made-to-order fare.

Breakfast Sandwiches Gain Momentum Among Consumers

Sandwiches now rank among the top 10 breakfast items Americans consume.

Specifying for Sports

With the advent of food on TV and a celebrity chef-inspired culture, consumers want better food everywhere they go, and that includes at the ball park. That’s why today’s stadium foodservice needs to be flexible enough to handle changing menus and have enough capacity to feed large crowds in short periods of time.

Blending up Better Beverages: The Rise of Juice and Smoothie Bars and Applications

Juice bars offer traditional foodservice operators such as colleges, hospitals and even B&I the opportunity to cash in on consumers' desire to purchase more healthful menu items. Of course, making this kind of transition requires several key foodservice equipment and design considerations.