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.
AI Robots in the Limelight, A Chicken Big Mac Test Run and Younger Generation Wants A Faster Payday
Robots and restaurants were very much in the news this week. Artificial intelligence guides a robot to handle takeout orders. More consumers are buying breakfast beverages and snacks as people give up remote working and return to their employers' facilities. And McDonald’s has begun market testing a chicken version of the Big Mac. These stories and more This Week In Foodservice.
Restaurant Operators Face Steep Challenges
U.S. retail sales were flat in July. Froyo chain 16 Handles gets a new owner. Restaurant operators face steep challenges, per a National Restaurant Association study. Jack in the Box looks to sell some company-owned Del Taco units. These stories and a whole lot more This Week in Foodservice.
Navigating Hospital Foodservice in Uncertain Times and on Choppy Waters
Many issues continue to linger for healthcare foodservice. For example, in some hospitals the infectious disease department still determines protocols, which dictate what foodservice can and cannot do. In response, foodservice continues to navigate uncertain times and choppy waters.
