The Specifier: SOS: Design for Speed of Service, Five Menu Trends Impacting Design and More

The Specifier from Foodservice Equipment & Supplies

June 27, 2013

SOS: Designing for Speed of Service

Once thought of as something that applied only to the quick-serve community, speed of service has become just as much of a priority for fast-casual and other segments of the foodservice industry. As a result, designers must strike that delicate balance between speediness and customer service.

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Café 601 at Strong Memorial Hospital, University of Rochester Medical Center, in Rochester, N.Y.

A thorough overhaul of a 40-year-old cafeteria brings a welcome change to a marketplace-style dining environment serving 3,000 customers a day and putting equipment on display in an open, fresh setting.

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Master-Bilt Glycol Parallel Rack Systems

Master-Bilt

• Reduces energy consumption by as much as 25% over conventional glycol parallel systems
• Winner of NRA’s 2013 Kitchen Innovations Award
• State-of-the-art digital controls for greater precision,Master-Bilt diagnostics, data logging and monitoring
• Refrigerant charge and piping reduced for less chance of refrigerant leaks

Gordon Avenue Market at the University of Wisconsin–Madison

This newly built $34.1 million dining hall features 12 diverse à la carte dining venues, a convenience store and a central kitchen that includes cook-chill and bakery operations.

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Cornyn and Fasano Join Brailsford & Dunlavey

Longtime foodservice consultants John Cornyn and Joyce Fasano have become vice presidents for Brailsford & Dunlavey, a national program management firm that offers comprehensive services ranging from strategic planning to implementation with a focus on education, government and sports/fitness facilities. As part of this transition, the duo will form a foodservice consulting discipline within B&D and close The Cornyn Fasano Group, the consulting firm they have run together for the past 37 years, effective July 1.

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Taylor Company helps optimize your operation’s success

Taylor

From innovative two-sided grills to frozen yogurt and frozen carbonated beverage machines, we offer the leading-edge equipment and comprehensive solutions you need to increase efficiency and profitability. To learn more, click here.

Starbucks Introduces Caloric Menu Board Labeling Nationwide

Starbucks announced it will include calorie information on menu boards at all company-operated and licensed stores. Additionally, Starbucks will feature calorie labeling in its pastry case.

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Five Menu Trends and Their Impact on Foodservice Design

Consumers want it all: They want it healthy, they want it indulgent and they want it portable. That was the message menu expert Nancy Kruse, president of the Kruse Company, shared with those attending Technomic’s 2013 Trends and Directions Conference.

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ThermalRite


Winston CVap


FE&S Farm to Table Webcast