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.
Americans must hold on to their hats to weather the wild ride the country has been taking since the implementation of the Patient Protection and Affordable Care Act. Healthcare foodservice professionals are responding to the ever-changing environment with creative solutions for containing costs; generating revenue; providing responsive, high-quality, patient-centered care; introducing wellness-focused initiatives; and applying information and machine technology to enhance efficiency and improve the quality of food and service. Add to this finding ways to work within consolidated healthcare systems and this year promises to present unprecedented challenges.
From identifying new talent to dealing with shorter project lead times to managing customer and supply chain relationships, today's foodservice professionals face no shortage of challenges that can lead to many sleepless nights. So we at FE&S asked a handful of industry leaders to discuss the issues affecting their businesses and segments.
A study by Chartwells and Cornell shows three ways to increase the consumption of fruits and vegetables among school children.
Entrepreneur Mark Samuels of Nimbus Eco shares his thoughts on how restaurants and other commercial foodservice operators can serve their customers responsibly.
Designing a restaurant is one thing. But developing a concept for a restaurant in a park? That's a whole other story entirely.
Competing for the best and brightest employees in the technology universe, Microsoft continuously builds and remodels cafés to drive participation, introduce meaningful technology into the customer experience, drive guest satisfaction and enhance customer convenience through improvements such as reducing queue times.
Times are changing. College and university foodservice operations make this clear year in and out. Though sleek serveries and fresh marketplaces continue to reign as the eatery of choice in higher education dining, students also want full-service restaurants and more mixed, all-purpose spaces to eat, lounge, congregate, study and be entertained all in one place.
While many foodservice consultants specify pieces of equipment, few actually have the opportunity to aid in designing equipment. One foodservice consultant who often assists manufacturers in developing equipment items shares the lessons she's learned over the years that can help designers make informed specifications.
After more than two decades at one of Dallas' most renowned hotel restaurants, the Mansion on Turtle Creek, celebrity chef Dean Fearing went solo in 2007, opening Fearing's, a 12,000-square-foot, 320-seat restaurant in the Ritz-Carlton Hotel. Designed as seven distinct dining environments — from elegant to casual to garden pavilion — the hottest spot in the house is themed "Dean's Kitchen."