What You Need to Know About This Year’s Menu Trends
It used to be that menu trends started at expensive, high-end restaurants and trickled their way down. Case in point: global flavors, plant-forward dishes and sustainable practices. Even the tradition of listing vendors’ names, once the domain of independent restaurants, can now be found at restaurants of all price points.
Campus Food Recovery Program Gets a Boost
The nonprofit food4VOLS at the University of Tennessee, Knoxville, benefits from a refresh of its main prep room, truck and more as the winner of the FE&S Kitchen Storage Makeover contest.
The Benefits of Flexibility in Foodservice
Before it was a Mediterranean concept, Mezze Table at Georgia Gwinnett College in Lawrenceville, Ga., served Mexican fare using a different name. Yet, despite having vastly different menu items, there was no reason to change the equipment.
Designing the Kitchen Centerpiece
Central to the kitchen, grill stations should be easily accessible, thoughtfully organized, and designed for efficiency and speed.
Top 10 Tech Trends Today
What’s hot and what’s not when it comes to technology and equipment innovations for both the front and back of the house.
Spotlighting Montana History and Culture
The University of Montana in Missoula had outgrown The Food Zoo dining facility at the Emma B. Lommasson Center.
Service Tips: Ventless Rapid-Cook Ovens
Rapid-cook ovens combine multiple heating technologies in a single unit.
Casual Dining Continues to Struggle
Casual dining continues to have its struggles on both the national and regional levels.
Efficiency Opportunities in Full-Service Restaurants
When looking for efficiencies in full-service restaurants, especially fine dining concepts, operators are always careful not to impact the customer experience that has come to define their brand. One big reason customers return to their favorite restaurants is because of how they have been treated every time they visit.
Restaurant Sales, Dirty Soda and More Foodservice News
Restaurant industry sales grew in September. Dirty sodas are having a moment. Pizza Hut gets nostalgic. These stories and more This Week in Foodservice.
