The Energy Star certification criterion for pot and pan washers has recently been updated.
The operation will be greener and the bottom line healthier.
A key component of any sustainable foodservice operation involves saving energy, water and waste as well as reducing carbon footprints. Not only does this benefit the environment, it also makes the business more efficient.
Flexible equipment helps quickly prepare menu items from more than 35 countries and contributes to a top-notch sustainability program.
Rate your organization's implementation of sustainability food practices. Check all that apply.
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.
A contemporary café, relaxing dining room, staff dining room, room service and nutrition services play an integral role in supporting cancer patients and their caregivers.
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.
By wholeheartedly embracing the farm-to-table movement and scratch cooking, this fledgling Georgia-based foodservice program earns high marks and national recognition.
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Michigan State's campus continues to improve thanks to renovation projects like The Vista at Shaw, which transformed an outdated cafeteria into a chef-driven dining venue with a sustainability focus.
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.
Talking about going green is one thing, but as with any business endeavor, the key to quantifiable success comes about through careful goal setting, assessing, planning and measuring results. Sustainability consultants use calculated, thought-out plans to help companies set goals and follow through on them. Here's how.
By using flexible equipment to make high-quality, innovative menu items, college foodservice operators continue to take their shows on the road.
Leveraging new technologies that allow for flexible menus, made-to-order preparation and enhanced speed of service, stadium foodservice providers are scoring points with consumers.
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.
When it opened in March 2011, Salt River Fields at Talking Stick in Scottsdale, Ariz., was not just distinguishable as the first Major League Baseball facility located on Native American land, but also as a stadium seeking to raise the bar for traditional ballpark fare.
