FE&S DSRs of the Month 2020
Recognition as an FE&S DSR of the Month does not come without a strong commitment to the role. This group of professionals delivers topline sales dollars, understands how to work well with clients and gain their loyalty for future projects, and at the same time builds respect among supply chain partners.
Raising the Bar in Bar Design
From a guest’s perspective, creating the perfect bar seems fairly straightforward. Put together the right spirits, staff and ambiance and — presto! — instant bar. But like so many things in life, the magic lies in the details, most of which those grabbing a handcrafted cocktail or their favorite beer have no idea exist. Nor do they understand the work that took place to make that perfection happen.
Equipment-Driven Service Style Change at Sushi Hana
Monorail system replaces conveyor-style approach to serving patrons; allows restaurant expanding seating while maintaining staff levels
Restaurant Industry Sales Slowly Rebound From COVID-19
It appears as if the lingering effects of COVID-19 will continue to suppress restaurant industry sales for at least one more year.
Menu Trends: Underutilized Meat Cuts
Using uncommon cuts of beef, pork, lamb and chicken has become more prevalent as restaurants focus more on reducing food waste and cost.
A Look at Hope College’s Award-Winning Allergen Station
The National Association of College & University Food Services (NACUFS) awarded Hope College’s dining program with a gold medal for the Loyal E. Horton Dining Award for Residential Dining Concepts (Medium Institution). The award, says Dan Zehr, director of residential and retail dining, was based on the college’s allergen-friendly station and program called The Zone.
2021 Restaurant Tabletop Trends
By incorporating a variety of textures, colors and items, restaurants can create tabletops that not only showcase their menus but also convey a sense of community and safety.
Turning Toward the Future of Healthcare Foodservice
Healthcare foodservice operations continue to adjust to a recalibrated normal as states lift restrictions that were in place to slow the spread of COVID-19.
Cold Side & Warewasher Restart: What to do and What to Look For
At this point in the pandemic recovery, most restaurants have opened their doors. And schools, corporate cafeterias and other non-commercial foodservice operators find themselves in the process of preparing for reopening. Restarting a kitchen’s hot side presents one set of challenges, while refrigeration and cleaning equipment have another.
Making Dollars and Sense out of Foodservice Automation
Whether it’s a piece of robotic equipment or a more technologically advanced piece of traditional equipment, foodservice operators weigh the pros and cons in terms of staff time and ROI before purchasing.
