Chicago's Field Museum expands visitors' visions of civilizations and conservation at The Field Bistro, The Bistro Bar and Explorer Café.
Components of commercial kitchen ventilation equipment include hoods, fire systems, pollution control units, grease extraction devices, controls, exhaust and make-up air systems.
It’s easy to take an ice machine for granted. The unit sits in the corner and turns water into ice. What really changes with these machines? Well, lots. Manufacturers continue to produce more sophisticated units that not only make more ice but also do it more efficiently than previous generations. To help give us a better idea of the frozen landscape that is ice machine efficiency, we caught up with Denis Livchak, energy research engineer at the Food Service Technology Center (FSTC) in San Ramon, Calif. Here Livchak sheds light on the top news and technologies in the continued greening of ice machines.
With consumers beginning to travel for leisure and business, foodservice sales at resorts are starting to bounce back. As a result, these operators look to leverage equipment packages that can handle high volumes and diverse menu offerings in the most efficient manner possible.
In an attempt to overcome challenges similar to those faced by their peers in other industry segments — such as sluggish sales and rising operating costs — Italian restaurant operators continue to spark their businesses by providing lighter, fresher fare.
With so many components and the high expectations of guests, it can be difficult for a resort to be all encompassing, especially when it comes to foodservice. By providing 5 restaurants, 24-hour room service and an extensive banquet facility, Montage Deer Valley in Park City, Utah, may have accomplished this challenging feat.
Twenty-five years ago on Dartmouth Street in downtown Boston, Papa Razzi first opened its doors, positioned as a true Italian scratch kitchen.
It can be difficult for seasonal resorts to attract guests in the off-season, so many have to get creative and make their establishments a destination.
It may seem unusual that Germany is the birthplace for a successful international Italian restaurant concept, but that is indeed the case with Vapiano. Established in 2002, this fast-casual Italian chain now boasts 150 restaurants in 26 countries.
Foodservice designers have it tough these days. Not only have they had to cater to the largest group of restaurant diners ever, Baby Boomers, they now need to design for the next, even larger generations of customers: Millennials and the up-and-coming group of diners, Gen Zers (21 years old and younger).
Many foodservice establishments have a food allergy accommodation program but taking the time to communicate that plan to and train employees on it remains important.
For Zak Dolezal, general manager and chef at Duke's Alehouse & Kitchen, an upscale yet casual gastropub in Crystal Lake, Ill., going green was as much a personal choice as a professional one.
Millennials and Gen Zers driving changes in dining habits.
Food trucks remain a popular trend in the commercial foodservice space. Here are two examples of on-site operators leveraging food truck technology to provide meals during a dining hall renovation and feed children in need during the summer months.
Wendy Dimitri knows how to develop and design menus.
Given that narrowing profit margins and rising food costs are part of the norm these days, deciding what should stay, go or show up on menus has become an even more complex task.
