What’s Ahead for Higher Ed
For college dining services, it’s a brave new post-pandemic world
Experience and Transparency are key to this DSR's Success
Michael Brady, Southern California Restaurant Design Group
Menu Trend: Charcuterie
Artisan meat and cheese popularity continues to soar as Americans’ hankering for charcuterie boards grows.
Duke Refreshes Its Market-Concept Dining Operation
Flexibility to change and improve with the times became one of the primary goals of Duke University’s market street food concept in the Richard H. Brodhead Center for Campus Life when it opened in August 2016. Six years later, a refresh of 4 of the Brodhead Center’s 14 restaurant concepts and a replacement of a chain restaurant stay true to the original project team’s vision.
The Evolution of the Event Space Segment
Pent-up demand has consumers now looking for more upscale and/or unique experiences when hosting events.
K-12 School Foodservice
Flexible design, a rethinking of service flow and multiuse equipment are all making headway in school foodservice programs.
Lakewood, Colo., School District Plans for Central Production Kitchen
Beth Wallace, the current president of the School Nutrition Association, and director of Food and Nutrition Services at Jefferson County School District in Lakewood, Colo., oversees 138 full-service kitchens for the district. The district serves an average of 10,000 breakfasts per day and 33,000 lunches.
The Pitfalls of Unknown Manufacturers
Supply chain issues have made repairing old equipment and purchasing new units harder than ever. Understandably, some operators must now consider purchasing new equipment from manufacturers that are new to them and, in some cases, they may have never even heard of these companies before. Often this equipment is far cheaper than the known factories.
Back on The Saddle
We have made it! It is with great pleasure that I can say foodservice industry gatherings are back!
