January 31, 2013
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Building Better School Cafeterias
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There’s no question the school foodservice landscape has changed dramatically in the last year and continues to do so. In fact, many trends and movements in school foodservice have opened up new, untapped areas for designers and management advisory services consultants, from creating college-level serveries to helping reduce waste through more scratch cooking and other initiatives.
New Year’s “Foodservice By Design” Resolution
People often make New Year’s resolutions to improve their personal lives. But what about our professional lives? It’s a good idea to look at your work life and the factors that impact it with the hopes of making plans to position yourself and your organization for continued growth and evolution, writes Juan Martinez, PhD, PE, FCSI, in his latest blog post.
Facility Design Project of the Month: Kyngs Grille, Breakfast Dining and Banquets, at Embassy Suites Orlando, Lake Buena Vista South
A 9,000-square-foot kitchen provides separate zones for banquets, the atrium restaurant, and breakfast and room service in order to maintain labor efficiency and set high standards for food quality and sanitation.
Nobody wants to work the window!
Stop fumes, cold air, and insects with Berner’s Drive-Thru Air Curtain, designed specifically for installation and use in Quick Serve Restaurants. Compact, effective, and good-looking, Berner’s Drive-Thru model decreases employee turnover and saves energy.
Future Foodservice Leaders: Pamela Eaton
An interview with Pamela A. Eaton, FCSI, LEED AP, senior associate, Cini-Little International, Inc.
Future Foodservice Leaders: Amy Hegerty
An interview with Amy Hegarty, principal, Foodservice Consultants Studio.
Future Foodservice Leader: Christine Guyott
An interview with Christine Guyott, principal, Robert Rippe and Associates, Inc.
Draft Beer Quality from Keg to Glass
Micro Matic USA, Inc., an industry leader in the manufacture and sale of draft beer dispensing systems, providing complete solutions from stadium to corner pub. Constantly seeking new and innovative dispense products to maximize sales and profits from keg beer.
Foodservice Solution Group becomes Reitano Design Group
Foodservice Solution Group, an Indianapolis-based consulting and design firm, has changed its name to Reitano Design Group.
Foodservice Consultants to Explore Trends and Directions
FCSI-The Americas will host a half-day event on Feb. 6, immediately preceding The NAFEM Show. Known as Foodservice Trends and Innovations, the event features a half-day of presentations on trends in healthcare, business and industry, and university settings.
Free Webcast: Building Information Modeling (BIM) in Foodservice Design
Building Information Modeling (BIM) is a design tool that is making major inroads into the foodservice design community because of the many benefits it offers. BIM provides designers and operators enhanced collaborative tools, money-saving clash detection features, and a chance to visual using three-dimensional imagery. However, some find it complex and intimidating. In this hour-long webcast our panel of experts will bring you up to speed on BIM’s common uses in the foodservice industry and discuss what steps you and your company should take to get up to speed on this innovative design tool to use it to its fullest advantage.