October 24, 2013
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Looking Ahead: 2014 Hospitality and Foodservice Trends
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With slightly more than two months left in the current year, many foodservice professionals have begun planning for 2014, including looking ahead to what’s on the horizon in terms of changes and trends in the industry. Kendall College’s School of Hospitality Management released its first-ever trends outlook for the hospitality industry in 2014, which we examine here along with other research for a look at what’s to come.
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The Deep Dive into Assessing with a Foodservice Consultant
Assessing an operation is vital for a foodservice consultant, but clients often have difficulty in understanding the importance of such a step. In this blog post, Greg Christian discusses the steps his team took in assessing Nardin Academy’s foodservice operation and the lessons they learned.
Master-Bilt Glycol Parallel Rack Systems
• 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, diagnostics, data logging and monitoring
• Refrigerant charge and piping reduced for less chance of refrigerant leaks
Best in Class – Consultants
FE&S presents the results from its 2013 Best in Class study. Here we showcase those companies that foodservice consultants said were the best of the best.
Facility Design Project of the Month: George Bush Presidential Center at Southern Methodist University
Contributing to this center’s LEED Platinum rating, the foodservice areas — its bistro café and its kitchen, Courtyard Café, catering kitchen and presidential kitchen — support preparation of fresh and local food within minimal footprints.
Taylor Company helps optimize your operation’s success
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.
Spec Check: Induction Cooktops
For foodservice operators or cooking areas that don’t have available gas, induction cooktops represent a viable option. Foodservice operators can use these in place of traditional gas and electric ranges as well as burners. This type of cooking can be fast and extremely energy efficient.