When foodservice operators elect to make changes to their businesses, many of them choose to start small or with the least complex aspect of the project and move forward from there. Well, when it came to implementing a recycling program for its units here in the United States, Pret A Manger took the opposite approach.
From Sous Vide to Pickling to Liquid Nitrogen and a few others, this month's Specifier takes a closer look at these foodservice operator defined trendy preparation techniques and the operational considerations associated with them.
From iPads to combi ovens to high-tech ice machines, there seems to be no shortage of technological innovations available to foodservice operators today. The challenge is sifting through all the promise the various forms of technology offer to find a solution that will enhance the customer experience and provide a positive return on the foodservice operation's investment.
Both consumer and commercial grade products can earn Energy Star ratings. But the testing that goes into achieving this rating can differ dramatically depending on product category. Such is the case with commercial kitchen equipment.
Hot food holding equipment can support a variety of foodservice operations. Some key market segments for this product include catering, school foodservice, supermarkets, prisons and healthcare. Basically, any foodservice operator that needs to keep warm a specific menu item for a period of time can use a piece of hot food holding equipment.
In researching its article "The Truth and Consequences about Energy Star," FE&S requested an interview with a representative from Energy Star and the Environmental Protection Agency. Unfortunately, the EPA could not arrange an interview but its media relations department did provide answers via email to the six questions submitted by FE&S. Below please find the EPA's responses to FE&S' questions about the Energy Star program.
Stadium foodservice operators leverage a variety of equipment to execute diverse menus out in front of the watchful eyes of their customers.
Everyone knows about Energy Star. What most foodservice professionals don't realize is that the program is about to undergo some significant changes that could impact the industry.
While the University of Louisville football team is scoring on the field its fans are having similar success at the concession stands thanks to a $71 million renovation project that enhanced the offerings available to patrons.
Developing innovative and successful restaurant concepts is nothing new for Chris Newcomb. As one of the founders of McAlister's Deli, along with partners Don Newcomb and Debra Bryson, he has a keen insight into the fast-casual restaurant segment.
When Minneapolis' Target Field opened last spring, it became known as more than just the home of the Minnesota Twins Major League Baseball team. The 40,000-seat venue's foodservice program showed just how far stadium fare has come over the years.
Due to their versatility, portability, perceived freshness and value, sandwiches are one of the most popular menu items in all types of U.S. restaurants. The top 500 sandwich chains accounted for almost $20 billion in sales in 2009, a .8 percent increase from a year prior, according to a 2010 report by Chicago-based research firm Technomic.
With the economic climate slowly starting to rebound, here is a look at what steps foodservice operators should take to ensure their businesses are ready to take advantage of the improved business conditions.
The vast majority of foodservice operators require an ice machine to help chill beverages and hold food at safe temperatures. But because ice can touch many parts of a foodservice operation, selecting the proper unit requires some thought and planning. Here is a quick look at several key factors foodservice operators and their supply chain partners should consider when specifying an ice machine.
While the future of healthcare in the U.S. remains unclear, one thing that remains certain is that sooner or later nutritional disclosure will be a mandate that foodservice operators will need to address.
West Virginia University's five-year project brought its dated foodservice facilities into the 21st century
