April 16, 2015
The New Fast-Casual Chef: Moving From Full Service to Limited Service
The continuing popularity of fast-casual concepts keeps drawing the attention of some of the fine-dining segment's biggest names. But designing and equipping a fast-casual restaurant can differ greatly from developing a fine-dining concept, as one design consultant and chef points out.
Give Me Labor Economics or Give Me Death!
Labor costs usually represent the highest, or second highest, expense as a percent of sales for a restaurant. As such, proper labor management plays a critical role in driving better unit economics for a foodservice concept. If you buy into this principle, continue to read, and if you don't then it is more important for you to continue to read on, writes consultant Juan Martinez.
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Next Step Design Adds Goldberg
Nahum Goldberg has joined Next Step Design as vice president of the firm’s western division. Goldberg, who previously worked with consulting firm Cini-Little, will work from the San Francisco Bay area.
Ovation Brands Updates Management Team
Ovation Brands, a multiconcept operator, announced several shifts among its management team. Company veteran Richard Wykes was promoted to senior vice president of restaurant operations for the company's Buffet Division. Ovation Brands also expanded the duties of Chip Romp to vice president of training and operations support for both the Buffet and Ryan's divisions.
AHF Names 2015 Award Winners
The Association for Healthcare Foodservice announced the winners of its 2015 awards program. These six association-nominated individuals have shown "great leadership and achievement in the healthcare foodservice industry," according to AHF.
Facility Design Project of the Month for April 2015: Florence Moore Hall Kitchen and Servery at Stanford University, Palo Alto, Calif.
An airy, open kitchen and easy-to-navigate servery with several culinary concepts provide enormous menu variety and an innovative, educational and sustainable dining experience.
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