Three Cool Things about Sous Vide Cooking
With labor challenges continuing to plague the foodservice industry, operators are turning to various technologies to reduce staff, improve speed of service, cut down on food waste and otherwise streamline operations to save on costs.
C-Stores, Solo Dining and More Foodservice News
C-stores continue to act more like restaurants. Solo dining is having a moment. A chain prepares to unveil a new take on the café experience. Restaurant remodeling gains momentum. These stories and more This Week in Foodservice.
Restaurant Performance, Chain Expansion and More Foodservice News
Restaurant industry performance remains a mixed bag. An Olympic athlete prepares to go for gold in the restaurant industry. Chain restaurants continue to expand their footprint: these stories and more This Week in Foodservice.
Designing & Equipping High-End Properties
Whether you’re talking about the expected (resorts, private clubs, hotels) or unexpected (eatertainment, anyone?), the term “high-end” becomes a common way to describe a variety of properties these days. But just because a place calls itself “high-end,” doesn’t make it so.
Nothing Too Fishy
Today’s seafood segment is focusing on sustainability, seasonality and customer education.
Sushi for All
This music-themed concept is succeeding by making sushi, which is often considered niche, accessible to everyone.
Building Community at Ober Dining Hall
The dining operation in the Schwitzer Student Center at the University of Indianapolis (UIndy) had become outdated. “The dining space was enclosed by walls and a few windows,” says Amy Dugan, resident district manager and general manager at UIndy for Quest Food Management Services. “The seating area was only accessible to people buying food in the dining area.”
Serveries Offer Options
Successful servery designs rely on layouts that enhance flexibility, handle high volume, provide accessibility and highlight aesthetics.
