Hospital Renovates Portion of Kitchen As It Converts to Room Service
Intermountain Medical Center (IMC) serves as the flagship hospital for Intermountain Healthcare. In October 2020, the Murray, Utah, facility made the transition to room service style of feeding for patients from a more traditional tray service approach to patient feeding.
Trend: Hyper-Individualized Options
Diners seek meal customization opportunities and specialized menus for a variety of reasons, including specific diets, lifestyle choices, food allergies and anything in between.
3 Patterns That Point to the Future of Kitchen Design
Foodservice consultant Joe Sorgent at Cini•Little International Inc. offers a consultant’s take on which pandemic-induced changes will be for good and which may fade away.
FE&S Names Gordon Marsh DSR of the Year
Foodservice Equipment & Supplies named Gordon Marsh of Edward Don & Company in Woodridge, Ill., its 2021 DSR of the Year.
Embrace and Leverage Customer Behavioral Changes
As hard as it may be to imagine, the dark cloud of the pandemic did produce some silver linings for the foodservice industry. Two that come to mind immediately are the off-premises boom and customers’ willingness to use digital means to remotely interact with restaurants. While those trends were already in motion pre-pandemic, the pandemic accelerated them exponentially, generating faster growth than would have been the case under a more normal business cycle.
Pushing the Limits of Limited Service
Many feel the world has almost made it through the rocky pandemic period and can see the outlines of a once dimly glimpsed future becoming clearer. It’s been a wild ride for the restaurant industry. The rise in off-premises dining, the growth of third-party delivery services, the proliferation of ghost kitchens and the explosion of mobile ordering represent long-standing trends that went into overdrive as restaurants strove to survive.
Plug and Play: The Future of Foodservice Design
Change is inevitable. It’s a cliche we were all familiar with prior to the pandemic and the arrival of COVID-19 has only accelerated change for the foodservice industry. That’s because the industry must always change to meet customers’ ever-evolving demands, including updating menus and service styles.
Trend: Mega Marketing
As restaurants continue their mission to bring customers back, more creative and aggressive marketing campaigns continue to emerge.
Market Spotlight: Food Stations
The food station has become a standard design component of many foodservice operations over the past few years.
DSR John Roche Shares the key to his Long Career in Foodservice
John Roche, Kittredge Equipment Company
