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!
The Show Finally Goes On!
After a pandemic-induced, two-year hiatus, the National Restaurant Association’s trade show was back in business in Chicago. And, wow, did it feel great to catch up on some of the newest equipment innovations and, more importantly, reconnect with our great industry colleagues. There was so much to see and take in, but here are a few thoughts and observations.
Trending: Cheaper Meat Cuts
Less expensive cuts of meat allow operators to adjust their menus to offset higher costs of goods.
Factors Impacting Foodservice Design
Juan Martinez, FCSI, principal and founder of Profitality Labor Guru, an industrial engineering consulting company, sees an advantage to applying industrial engineering-based principles to foodservice design.
Back-of-the-House Workflow Weaknesses — and How to Fix Them
Just like FBI agents follow the money when cracking a case, commercial kitchen designers follow the food when designing a space. Designers’ tracking of the workflow starts as far back as the loading dock, where they trace the food being received and follow the ingredients as staff prep, cook and serve the menu items in the front of the house.
Famous Dave’s, Fast Dave’s
The barbecue stalwart doubles down on its commitment to off-premises with the opening of its first drive-thru location.
Cornell University Expands with Full Range of New Dining Options
Cornell University’s North Campus Residential Expansion project features a 776,000-square-foot student life residential complex for first-year students and sophomores.
Burger Segment Facing Challenges
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.
