The Curbside-ification of Foodservice Design
Remember “The Chipotle Effect” and the rise of the super customizable, fast-casual-style meal? Various foodservice consultants see something similar on the horizon. We shall call it: “The Curbside Effect.”
A Post-Pandemic Look at Craft Breweries and Taprooms
Half of the average brewery’s revenue comes from on-premises sales, according to the Beverage Marketing Association (BMA). So, naturally, the segment dried up when states ordered nonessential businesses — including restaurants, bars and taprooms — to close.
Can Pizza Continue to Hold Court?
Pizzerias represent 10% of all full-service and quick-service restaurants, with about 73,000 pizzerias in the U.S. and 21,000 Italian pizza and pasta restaurants (think Olive Garden, Carrabba’s Italian Grill and California Pizza Kitchen), according to data insights from CHD Expert released in January 2021. A whopping 94% of all Americans eat pizza regularly.
6 Design Ideas to Fight the Labor Shortage
Restaurant staffing has remained an issue since the start of the pandemic. A combination of increasing wages, unemployment checks and people trying to stay safe create a perfect storm for many restaurants, making it difficult to remain fully staffed with fully trained employees. To help foodservice operators alleviate their labor issues, here are 6 design and process-related tactics that can lead to doing more with less.
2021 Consultants’ Roundtable
A trio of accomplished foodservice designers dish on everything from the latest trends to the future of robotics and more.
Display Kitchen Adds Focal Point to High-Level Dining at Boutique Hotel
Bay St. Louis, a quaint seaside city in southern Mississippi, recently welcomed Thorny Oyster, an upscale seafood bistro and bar in the new Pearl Hotel. The restaurant’s focal point, a display kitchen, allows guests to watch culinary staff create Southern-style menu items ranging from bouillabaisse and red snapper amandine to seafood plateaus.
The Cold Heart of the Kitchen
Cold prep stations play a vital role in commercial kitchens. Staff use these spaces to lay out ingredients from the walk-in cooler and assemble them into menu items served cold. Cold prep areas also serve as the initial assembly points for dishes that will move on to the hot line for cooking.
Service Tips: Soda Dispensers
Whether they’re behind the counter or in the dining room, soda dispensers are a staple of the modern restaurant. With the amount of use a machine gets every day, keeping these units clean and operational is absolutely essential.
DSR Lewis Beville Shares how Technology has Impacted School Foodservice
Lewis Beville, Amundsen Commercial Kitchens
Pandemic Restart: Hot Side Kitchen Tips
Office buildings, schools and events venues that aren’t already open will likely resume operations in the coming weeks and months. These restarts will include commercial kitchens for cafeterias and food vendors.
