The Specifier: College Foodservice Trends, Toolkit for Reducing Food Waste and Much More

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The Specifier - An Essential Resource for E&S Consultants

April 24, 2014

College Foodservice Trends: Destination Dining with On-Campus Restaurants

Times are changing. College and university foodservice operations make this clear year in and out. Though sleek serveries and fresh marketplaces continue to reign as the eatery of choice in higher education dining, students also want full-service restaurants and more mixed, all-purpose spaces to eat, lounge, congregate, study and be entertained all in one place.

Restaurant Ambiance Drives Restaurant Traffic

While quality, service, convenience and value remain the cornerstones of a positive restaurant dining experience, ambiance plays a critical role as well, according to data from Technomic’s Consumer Brand Metrics.

Facility Design Project of the Month: The Restaurants at Woodland, Indiana University–Bloomington

By working with Culinary Institute of America-trained chefs to develop menus, the IU culinary staff give customers a new dining experience at nine microrestaurants in a unique campus environment.

Drafting Solutions from Keg to Glass

Micro Matic beer dispensing

Micro Matic USA, Inc., is an industry leader in the manufacture of draft beer dispensing systems, providing integrated solutions. We understand the importance of reliable dispensing and how it impacts draft beer quality, customer satisfaction, and the bottom line. Read more
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An Architect of Simplicity: FE&S Hall of Fame Inductee Tom Ricca

Emphasizing hard work, integrity, collaboration and relationships has helped Tom Ricca create a legacy that’s second to none and has earned him recognition as FE&S’ 2014 Hall of Fame Award recipient.

Food Industry Alliance Publishes Toolkit for Reducing Food Waste

The Food Waste Reduction Alliance (FWRA) has developed The Best Practices and Emerging Solutions Toolkit, a resource that offers practical solutions and advice to help restaurants and other members of the foodservice industry reduce waste.

WFF Names New President

Hattie Hill will become president and chief executive officer of the Women’s Foodservice Forum (WFF), effective June 1, 2014. Hill previously served as the WFF's interim CEO.

Restaurant Profile: Shake Shack

Union Square Hospitality Group takes its roadside shack out for a spin on Jersey’s Route 17.

Hobart: HS9 Head-to-Head Slicer Showdown

Multiteria: Lead by design

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