The Specifier: Blending up Better Beverages - The Rise of Juice and Smoothie Bars and Applications and More

The Specifier from Foodservice Equipment & Supplies

March 28, 2013

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Blending up Better Beverages: The Rise of Juice and Smoothie Bars and Applications

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Juice bars offer traditional foodservice operators such as colleges, hospitals and even B&I the opportunity to cash in on consumers’ desire to purchase more healthful menu items. Of course, making this kind of transition requires several key foodservice equipment and design considerations.

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Cold Outside shouldn't mean Cold Inside!

Berner International

Protect your customers from the cold with Berner Air Curtains!Berner International

Squeezing a Closer Look at Juice and Smoothie Chains

Juice and smoothie bars come in all shapes and sizes, ranging from industry leader Jamba Juice with locations throughout the country to local independent operators with just one location. Here we take a look at what six operators are doing as this emerging foodservice category continues to build momentum.

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FE&S Announces 2013 Facility Design Project of the Year Winner

Foodservice Equipment & Supplies has named the University of Wisconsin-Madison’s Union South, its 2013 Facility Design Project of the Year. FE&S will recognize the design team for this project during its 2013 Dealer of the Year and Industry Awards Gala, which takes place May 18 at the Four Seasons Hotel in Chicago.

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Draft Beer Quality from Keg to Glass

Micro Matic

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 Micro Matic seeking new and innovative dispense products to maximize sales and profits from keg beer.

Open Kitchens? You Must Be Crazy!

One can say that open kitchens are a trend, thanks in part, to the concept of transparency that fast-casual chains continue to incorporate into their designs. There is not much that you cannot see in a Five Guys or a Chipotle restaurant while ordering or standing in the dining room. Although such casual dining chains as Macaroni Grill and Carrabba’s have had open kitchens since their inceptions, I have noticed a larger number of casual dining concepts making their back of the house visible to patrons in the front of the house by showing a lot more of the trials and tribulations of the kitchen operation.

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Research Notes What’s Important to Consumers in Restaurant Selection, Names Top Chains

Technomic has developed a Consumer Restaurant Brand Metrics database that tracked more than 80,000 annual consumer restaurant visits to gain a better understanding on their feelings about more than 115 restaurant chains in more than 60 categories regarding food, service atmosphere, value, convenience, reputation and more.

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Experience Genuine Broaster® Chicken – proven superior

Broaster Chicken

Genuine Broaster® Chicken is cooked under pressure, sealing in its flavorful juices. Let us show you how our unique process produces the chicken that’s made Broaster® a proven superior favorite for 60 years. Visit NRA Booth 4822 and click here.

The Original Carrabba’s in Houston

A new location for an old restaurant allowed this Houston operation to substantially expand its back- and front-of-house kitchens and place greater emphasis on its carryout business.

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