October 27, 2011
Touch Tablet Technology in the Kitchen and Dining Room
iPads and tablets are taking restaurants by storm and improving efficiencies.
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Facility Design Project of the Month, Oct. 2011: Arthur W. Ferguson Elementary School, School District of the City of York, York City, Pa.
Energy-saving kitchen equipment, energy management systems and zero-waste strategies are helping accumulate the points necessary for this elementary school to obtain LEED Platinum certification.
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Master-Bilt Walk-In Coolers & Freezers
• Custom and Quick Ship models with matching refrigeration systems
• A wide variety of options including our Master Controller system
• Winner of 2010 FES Best in Class Award for  Operator segment
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Fast Casual Continues to Influence Other Market Segments
Though a small segment of the market — totaling just 6 percent of the restaurant industry — fast casual is influential and continues to expand thanks to the evolution of such chains as Chipotle, Panera Bread and Five Guys Burgers and Fries. And the QSR and full-service segments of the restaurant industry are beginning to take notice and emulate this service style, according to the results of a new Technomic study.
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A Fall Harvest of Knowledge
Editor in Chief Joe Carbonara has had a busy fall, attending the FCSI Super Regional here in Chicago and the CFESA Fall Conference in Scottsdale, Ariz.
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Fast food.
Spend years being inspired, hours planning your menu, and only minutes cooking your masterpiece. The Combitherm® from  Alto-Shaam gives you the control to make it happen. Without a dollar menu.
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The Legacy Companies Acquires Excalibur
Florida-based The Legacy Companies, a commercial foodservice equipment and retail appliance manufacturer, acquired Excalibur, a California-based company specializing in home and commercial dehydration technology. Terms of the deal were not disclosed.
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Classic Meets Modern: How Brasserie Jo Became Paris Club
Here is the story about how Lettuce Entertain You Enterprises, a multi unit operator, renovated its iconic French restaurant in Chicago to create a hipper and more updated location with strong ties to its culinary roots.
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