September 27, 2012
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Buyer Beware: Understanding the Maintenance Implications of Energy-Efficient Foodservice Equipment
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Buying energy-efficient foodservice equipment is not enough to realize the savings these items promise or to lessen the impact an operation has on the environment. Proper maintenance and usage go hand-in-hand with realizing these goals.
Defining the Sustainable Kitchen
Consultant Greg Christian describes the attributes of the sustainable kitchen. Here’s what he had to say about the necessary equipment and supplies and how they support sustainable foodservice practices throughout the kitchen.
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Industrial Engineering Optimizes Food Safety Practices
While the goal for most foodservice design is to enhance operational efficiency and guest experience, industry engineering processes can also enhance food safety when done right.
Facility Design Project of the Month: Restaurant R’evolution at the Royal Sonesta Hotel New Orleans
A complete renovation creating main and exposition kitchens and seven dining rooms in the Royal Sonesta New Orleans brings together the inspiration and talent of two renowned chefs who are reinterpreting classic Cajun and Creole cuisine.
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Foodservice 2013: Inching Forward
Looking ahead to 2013, members of the foodservice industry prepare to experience another period of moderate but real growth as operators will rely more heavily on technology and on their supply chain partners to drive their incremental success.
Lessons Learned from the Wounded Warrior Project
A couple of years ago the Wounded Warrior Unit at Walter Reed Army Medical Center made headlines for all of the wrong reasons. The facility was outdated and in poor shape. Simply put, the facility was beneath the level of quality that the U.S. soldiers who had sacrificed so much for our country deserved.