Labor-Saving Equipment: Questions you Should Ask
While labor is always an issue for restaurant operators, it has become one of the industry’s biggest challenges in the post-pandemic era. In response, many operators now are taking a hard look at time- and labor-saving kitchen equipment. When it comes to these units, there’s more to consider than the price tag and the full-time employee costs they could save.
Service Tips: Convection Microwave Ovens
Operations from sandwich chains to c-stores to coffee shops use convection microwaves. These units can toast a sandwich, heat a pastry and cook a pizza, usually in 90 seconds or less.
Fitting a Food Hall into a Historic Renovation
Designers faced challenges ranging from working with an older building to designing stations with flexibility in mind to accommodate unknown operators.
Renewed Food Safety Focus
During the height of the pandemic, some major foodservice features got curtailed, often in the name of food safety.
Menu Dictates Equipment, Layout on Commercial Cooklines
Cooklines are the heart of an a la carte kitchen and typically take up around 25% of the space, so they’re a critical element to get right. Unfortunately, cooklines often get built without a full understanding of the menu they’re supposed to support.
Creative Vegetarian Fare
Whether for health, sustainability or ethical reasons, the numbers reveal more Americans are shifting to a meatless diet.
High School Foodservice Program Becomes College-Like School Hub
Walking into Downers Grove North High School (DGN) in Downers Grove, Ill., it’s easy to mistake the environment for a college campus. Skylights welcome in natural light, and large, open community spaces support students, faculty and staff.
Reflecting Back: 2021 DSR All-Stars
Headlined by the feature profile of 2022 DSR of the Year Marcus Calverley, this issue of FE&S shines a spotlight on some of the industry’s best and brightest sales stars.
2022 DSR of the Year: Marcus Calverley
You’ll forgive Marcus Calverley if he’s a bit impatient, but he’s learned the hard way that life can be unpredictable and that second chances are to be seized and fully savored.
