Cornell University’s North Campus Residential Expansion project features a 776,000-square-foot student life residential complex for first-year students and sophomores.
There’s probably nothing more American than a good old-fashioned hamburger (although, admittedly, hot dog makers might disagree). They appear on 51% of menus, according to Mike Kostyo, trendologist for research firm Datassential. That makes them the sixth most common entree option on menus. And few other menu items match their popularity: 85% of customers say they like or love burgers, according to Datassential research.
Kate Gusching, The Wasserstrom Company
From labor shortages to supply chain challenges to the need to innovate faster than ever, there’s no shortage of issues confronting today’s foodservice industry. A collection of foodservice designers and management advisory services consultants share their thoughts and perspectives on a variety of topics the industry faces.
Food trucks have become a popular option for those wanting to test a concept before making a bigger investment in a brick-and-mortar operation. And the benefits of being mobile are not just financial. Operators can try out different locations first. Menu experimentation is easier. Labor requirements are minimal, and supply issues can be more easily addressed.
The conversation about labor and space never seems to end. But, John Franke, founder/president of Franke Culinary Consulting LLC, based in Dallas, remains optimistic.
This new build is part of a mixed-use project with apartments, retail elements, a gym, private club, hotel and offices to create community, living and workspaces all in one area.
At the inception of Avanti Restaurant Solutions 19 years ago, owner Mark Rossi included earning the title of FE&S Dealer of the Year as part of the strategic plan. Almost 20 years later when he received the phone call that the company was receiving that recognition, his initial reaction was, “Not yet.”