The Specifier

The Specifier is a monthly educational newsletter focused on improving the equipment knowledge base of foodservice design consultants, equipment buyers and specifiers.

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Display # 
Title Published Date
Cocktails and Dreams: Key Steps to Better Bar Design in Today’s Craft Cocktail Age, Bread & Butterfly Wants Guests to Unplug and much more 19 May 2016
Boosting Retail Throughput in Healthcare Foodservice, Comark Instruments Introduces New General Manager and more 21 April 2016
A Case Study: Segregating Online, Catering Orders at Fast Casual Pizza Chain Uncle Maddio’s, Surly Wins FE&S’ 2016 Facility Design Project of the Year and more 17 March 2016
Designing Within the Confines of Challenging Spaces, Facility Design Perspective on Equipment & Technology and more! 18 February 2016
Lessons Learned from Legendary Leaders, MAFSI Presents Biennial Awards, and More 21 January 2016
What’s Hot in 2016, Developing a Sustainability Plan and More 18 December 2015
Recruiting the Next Generation, Creating a Sustainability Plan and More 19 November 2015
How to Determine the Right Equipment for the Job, Addressing Rising Labor Costs and More 15 October 2015
Restaurant Catering 101 for Foodservice Designers and More 17 September 2015
School Foodservice Trends, Insights into Growing a Brand and More! 20 August 2015
Trend Alert: Foodservice Hobbyists, Community-Driven Concepts, Customization and the Rise of Veggies 16 July 2015
What Integrated Project Delivery Means for the Foodservice Industry and More 18 June 2015
Step Into the Cloud: Foodservice Pros Leverage Technology to Work Collaboratively 21 May 2015
The New Fast-Casual Chef, Labor Economics Explored and More 16 April 2015
Coping with Faster Timetables for Foodservice Design Projects and More 19 March 2015
Foodservice Equipment Can Mitigate Risks to Workers, Go Inside New Del Frisco’s Double Eagle and More 12 February 2015
Building Your Foodservice Business: Three Points to Ponder for 2015 15 January 2015
Designing Foodservice for the Tech Crowd and More 18 December 2014
Five Benefits of Developing a Good Relationship Between Foodservice Designers and Manufacturers’ Reps and Much More 25 November 2014
Off-Premise Catering Considerations, Inside Nico Osteria and Much More 30 October 2014