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Building Labor-Saving Foodservice Equipment into Designs
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When the National Restaurant Association released its What's Hot in 2012 survey, we saw many trends spilling over from the previous year including: local foods, healthier eating and lighter kid's menus, in-house butchering, artisan foods and culinary cocktails. But another theme in the report was the prevalence of the use of labor-saving equipment and the need to incorporate these items while continuing to expand and improve menus.
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To Hold or Not to Hold: That is the Question!
Technological advances in hot and cold food holding equipment are changing delivery methods.
RJS Associates and Theodore Barber & Co. to Merge Feb. 1
RJS Associates and Theodore Barber & Company, Inc. will merge their organizations, and effective February 1 they will go to market as RJS/Barber Associates. The new firm will offer integrated foodservice design and advisory services.
Sustainable Foodservice Webcast
Join FE&S on January 31, 2012 at 1 p.m. (CST) for Sustainable Foodservice, a webcast on making your operations more environmentally sound. Register here.
FCSI Releases Grant Applications for 2012 Conference
The Foodservice Consultants' Society International (FSCI) is offering a series of $1,000 grants to help defray the cost of attending its 2012 conference, which takes place April 19-21 in Kansas City, Mo. The intent of the program is to encourage younger, emerging consultants to attend the conference where they can expand their knowledge and network and to encourage them to become actively involved in FCSI.
Cafe 1910 and Kitchen at Swedish/Issaquah Medical Center
Greater Issaquah-Sammamish is a fast-growing suburban community on the east side of Seattle. To meet this population’s healthcare needs—not only to get well after an illness or accident, but to stay well—Swedish Health Services opened a five-level community medical center that includes a 175-bed, 353,250-square-foot acute-care hospital with 14 interventional platforms, imaging and emergency departments, a cancer institute and support services; a comprehensive ambulatory care center; a 175,000-square-foot medical office building with a retail mini mall; and structured parking, on a 12.5-acre site in the scenic Cascade foothills.
Spec Check: Disposers
Almost any kind of foodservice operation can use a commercial disposer to process food waste. By specifying disposers, operators can reduce garbage odors, which can attract insects and vermin to dumpsters, and these systems also can decrease the amount of overall waste, which will help lower hauling costs.