The Future of Design – From Hand Sketching to Virtual Kitchen
Boosted by advancements in technology, foodservice and restaurant facility design has undergone a remarkable transformation over the years. When I went to school in the 90s, designs often began as simple hand sketches on paper.
Is Breakfast Booming?
What’s all the buzz under the golden arches? Is eating at a casual dining restaurant cheaper than a QSR? Why did a Michigan State professor get a scholarship named after him? We answer these questions and more This Week in Foodservice.
Auburn’s Culinary Science Center Wins FE&S 2024 Facility Design Project of the Year
Foodservice Equipment & Supplies named the Tony & Libba Rane Culinary Science Center at Auburn University the recipient of its 2024 Facility Design Project of the Year Award.
Whole Foods' New Format, More Foodservice News
Whole Foods to debut a quick-shop format. Restaurant prices increased again in February. One restaurant is selling a bowl of soup for $1,863. These stories and more This Week in Foodservice.
Who Could go for Some Flapjacks?
Can retailers' shrinking brick-and-mortar locations benefit restaurants? Which multiconcept operator could soon expand its co-branding efforts? What’s new with robots? These stories and more, This Week in Foodservice.
Advice for the Operator: Hospitals
Different types of operations face different pressures and different challenges. This series from Service Insights provides advice to specific types of foodservice establishments from long-time veterans of the equipment service and repair sector. The first story in this series focused on maintenance tips and ideas for quick-service and fast-casual restaurants.
Mixed-Use Developments: How Foodservice Fits
Multiuse properties are trending, both for new builds and as part of adaptive reuse of older or historic properties.
Creating the Heart of the Kitchen
Speed of service and food quality are dependent on a well-designed cookline.
Are Ghost Kitchens Getting Ghosted?
Instead of a shared space with multiple operators, the new iteration of ghost kitchens includes ghost menus that are executed out of a commissary production kitchen or a restaurant that is typically owned by one entity.
