Putting the Function in Food Trucks
Food trucks have become a popular option for those wanting to test a concept before making a bigger investment in a brick-and-mortar operation. And the benefits of being mobile are not just financial. Operators can try out different locations first. Menu experimentation is easier. Labor requirements are minimal, and supply issues can be more easily addressed.
A Chef’s Perspective: How to Futurize a Scratch-Based Kitchen
The conversation about labor and space never seems to end. But, John Franke, founder/president of Franke Culinary Consulting LLC, based in Dallas, remains optimistic.
FE&S 2022 Facility Design Project of the Year: Aba Austin, Texas
This new build is part of a mixed-use project with apartments, retail elements, a gym, private club, hotel and offices to create community, living and workspaces all in one area.
FE&S 2022 Dealer of the Year: Avanti Restaurant Solutions
At the inception of Avanti Restaurant Solutions 19 years ago, owner Mark Rossi included earning the title of FE&S Dealer of the Year as part of the strategic plan. Almost 20 years later when he received the phone call that the company was receiving that recognition, his initial reaction was, “Not yet.”
FE&S 2022 Facility Design Project of the Year Honorable Mention: Eagle Landing
Focusing on the food experience, the University of North Texas introduced Eagle Landing, its first free-standing dining hall. Replacing an outdated dining hall, this new all-you-care-to-eat dining center includes seven restaurant-style concepts and a kitchen with two cold rooms.
Large Casino Project Unifies Multiple Concepts
A food hall, an a la carte restaurant, three bars and an entertainment venue flow seamlessly within a behemoth-sized footprint.
Menu Trend: Packaged Takeout Cocktails
Many restaurant operators opt to include cocktails-to-go as part of their permanent offering.
Schooled in Servery Design
School servery design does not typically adhere to a one-size-fits-all approach. What works best for elementary students is not necessarily a fit for middle or high schoolers. And with differing foodservice space allocations, budgets and program specifications, K-12 servery formats can take on seemingly endless variations.
DSR Discusses the Role of Technology in Working with Customers
Greg Blasgen, Edward Don & Company
