January 30, 2014
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Coffee Mixology: The Cold Brew Coffee Shop
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Combining their passion and creativity with a small but effective equipment package, independent operators continue to make significant inroads in the coffee business.
The Importance of Engaging Stakeholders
Building community support helps transform foodservice design projects into game-changing initiatives that can withstand the tests of time. In his latest blog post, consultant Greg Christian describes his approach to gaining community support at Nardin Academy.
Manna, Manna Market and Bedside Manna Room Service at Castle Rock Adventist Hospital
The freshly made menu and locally sourced ingredients that define the display kitchen and European cooking suite shared between a full-service restaurant and room service, along with a gourmet-style market with a coffee shop, distinguish this hospital’s foodservices from its competitors.
Need to Invent and Off They Went
While innovation remains a restaurant industry buzz word, deciding which innovations are right for a foodservice operation depends on the specific challenges the business faces in executing its brand promise, writes consultant Juan Martinez.
Design Profile: Ocean Prime
Situated above a night club in the historic Center City area, this modern supper club exudes timeless elegance while maximizing the grandeur of an existing space.
Convenience Remains a Key Driver for Takeout Foodservice
Takeout remains a growing force in today’s foodservice industry, impacting operators across all segments. In fact, 51 percent of consumers report purchasing food for takeout at least once a week, according to data from Technomic.