May 29, 2014
From Parks to Airports: Developing Non-Traditional Foodservice Concepts
Designing a restaurant is one thing. But developing a concept for a restaurant in a park or an airport? That’s a whole other story.
Four Mistakes to Avoid When Going Green
Entrepreneur Mark Samuels of Nimbus Eco shares his thoughts on how restaurants and other commercial foodservice operators can serve their customers responsibly.
Robert Rippe & Associates’ Rich Kukla Retires
Foodservice consultant Rich Kukla has retired from Robert Rippe & Associates, after having spent 27 years with the Minnesota-based firm. Kukla was a principal with the firm.
Drafting Solutions from Keg to Glass
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
Next Steps in Healthy, Hunger Free Kids Act to Take Affect
The final phase of nutrition regulations in the Healthy, Hunger-Free Kids Act will take affect this July, requiring school districts to offer more whole grains, fruits and vegetables both in school meals and outside the meal program. To better understand the affects of the Healthy, Hunger-Free Kids Act, Chartwells School Dining Services partnered with the Cornell Center for Behavioral Economics in Child Nutrition Programs (B.E.N. Center) on a research program. Here are three key findings.
Facility Design Project of the Month: Local Point in Lander Hall at University of Washington in Seattle
This new urban dining hall leverages a flexible foodservice equipment package and utility distribution system to implement a cook-to-flow system that helps provide students with a varied menu of restaurant-quality food.
Master-Bilt Walk-In Coolers & Freezers
- Custom and Quick Ship models with matching refrigeration systems
- A wide variety of options including our Master Controller electronic controller system
- Winner of 2012 & 2013 FES Best in Class Award for Operator segment Read more
2014 Facility Design Project of the Year: FireLake Grill House and Cocktail Bar, Bloomington, Minn.
Part of the Radisson Blu, FireLake Grill House and Cocktail Bar sits adjacent to the hotel's ultramodern lobby and just a skyway away from the Mall of America, a 520-store shopping facility that draws 42 million visitors annually. The first hotel directly connected to the Mall of America, the Radisson Blu serves as a refuge for people visiting the mall. The hotel also attracts guests attending meetings and other events that occur on this property.