Transitioning a Kitchen Space from Antiquated to Optimal
FE&S Kitchen Storage Makeover Winner Harborcreek Youth Services: How a dated kitchen space at a nonprofit facility turned into an efficient, well-organized workspace with a purpose.
The Big Rethink in Foodservice Space Allocation
New realities have shifted space allocation strategies.
How to Maximize the Impact of Foodservice Labor
Prior to the pandemic, with few exceptions, there was plenty of labor to go around. As a result, restaurants could deploy the right labor, in the right place, at the right time, doing the right things.
A New Age of Hotel Dining
Like so many other hospitality providers, hotel restaurants have undergone an identity shift.
Flex Kitchens of the Future
Ever heard of the term “flex kitchen?” That was new to me when Bella Karakis, CEO, founder e.terra, first introduced the concept.
Operators Beef Up Eco-Friendly Packaging
Restaurants and foodservice accounts continue to sit up and take notice what customers want from their food packaging. Over the past 18 months, with more takeout and to-go orders than ever, materials that keep food hot (or cold) and retain its quality and integrity have been increasingly in demand.
Food Halls Position for the Future
Built-in flexibility, from vendors to equipment, add to the resiliency of food halls.
Renovated Hospital Cafe Alters Guests’ Food Experience
A bright, inviting environment greets staff and visitors within the Spectrum Health Lakeland Medical Center Pavilion in southwest Michigan. This project includes a new addition to the hospital and a renovation of existing space. The new addition features an airy public atrium with a more welcoming entrance and a better customer flow to and through the renovated cafe, renamed The Atrium.
New Dining Hall at the University of North Texas Focuses on the Food Experience
Eagle Landing is the first free-standing dining hall at the University of North Texas (UNT). With seating for 700 guests, it boasts 16% more seating capacity than the next largest dining hall. “We now have a $25-million building on campus based on food and the food experience,” says Peter Balabuch, executive director of Dining Services.
