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The Specifier Archive

This monthly newsletter takes foodservice design consultants, equipment buyers and specifiers back to school through a series of project-based articles, product overviews and more.

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List of articles in category The Specifier
Title Published Date
The Great Takeout October 19, 2023
5 food trends (and their equipment implications) September 21, 2023
Designing for the next generation August 17, 2023
The Case for ESG Certification July 20, 2023
3 fast-casual trends and their impact on equipment selection June 15, 2023
To Electrify Kitchens or Not May 18, 2023
5 Lessons in K-12 Foodservice Design April 20, 2023
How designers are utilizing VR tech March 16, 2023
Six tech trends spotted at The NAFEM Show February 16, 2023
3 Ways Foodservice is Evolving in 2023 January 19, 2023
Top Trends for 2023 December 15, 2022
What’s impacting foodservice design November 17, 2022
5 keys to WELL certified design October 20, 2022
5 food hall wins for B&I September 15, 2022
A BBQ Operator’s Journey August 18, 2022
No need to panic over electrification mandates July 21, 2022
The Jonas Family is Burnin’ Up Vegas June 16, 2022
How to Futurize a Scratch-Based Kitchen May 19, 2022
How to Help Clients Maximize Sales April 21, 2022
How to specify for coffee automation March 17, 2022
Specifying Amidst Supply Chain Issues February 17, 2022
Chef’s Perspective: 5 Key Pieces of Foodservice Equipment January 20, 2022
3 Key Hospitality Trends for 2022 and Their E&S Implications December 16, 2021
The diversity flex kitchens have to offer November 18, 2021
How important is speed of service? October 21, 2021
Are you specifying for food safety and energy concerns? September 16, 2021
NACUFS recognizes Hope College’s allergen-friendly station August 19, 2021
Restaurant Reopening: 4 Challenges and Their Consulting Solutions July 15, 2021
The Curbside-ification of Foodservice Design June 17, 2021
Do these 3 patterns point to the future of kitchen design? May 20, 2021
Tips for Taking Care of Hurried Deadlines April 15, 2021
Is it time to cash-in on the indoor agriculture trend? March 18, 2021
More Revenue Options Require More Planning February 18, 2021
6 Food Trends in 2021 and their E&S Implications January 21, 2021
What’s on the Horizon for 2021 December 17, 2020
5 Considerations of COVID-19’s Impact on Equipment and Design November 19, 2020
“Bar Rescue” Host Utilizes 3D Technology to Design for Bar Efficiency October 15, 2020
Jersey Mike’s Co-Director of Operations Shares Updates on New Catering Program September 17, 2020
How Six Healthcare Foodservice Operators Adjusted Operations to Meet Demands August 20, 2020
Foodservice Issues for Today and Tomorrow July 16, 2020
Safety and Sanitation Play Key Roles in Crushed Red’s Reopening June 18, 2020
COVID-19’s Impact on Restaurant Design May 21, 2020
Foodservice Designers Adapt to New Working Conditions April 16, 2020
Transitioning to Off-Premises Amid COVID-19, Designing for Delivery and More COVID-19 Stories March 19, 2020
Three Future Food Trends, WC & Partners Triggers Succession Plan, and How to get the Most out of Grill Stations February 20, 2020
Tips and Tricks for Maintaining Creativity, KCL Sharpens its International Focus and First Watch Creates New Role January 16, 2020
Beef ‘O’ Brady’s Casual Dining Remodel, Camp Southern Ground’s Innovative Dining Hall and Dirt Restaurant Offers Creative use of a Narrow Space December 19, 2019
C-Store Specifying Tips, Milan Design Inspiration and Fast-Casual Pizza Design October 17, 2019
Specifying Ventless Equipment, Drive-Thru Design and Round Table Pizza Debuts New Restaurant Design September 19, 2019
Beverages Play More Prominent Role, Franchise-Friendly Design and Roy Rogers Tests New Store Design August 15, 2019

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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.