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The Specifier Archive

This monthly newsletter takes foodservice design consultants, equipment buyers and specifiers back to school through a series of project-based articles, product overviews and more.

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List of articles in category The Specifier
Title Published Date
How to Futurize a Scratch-Based Kitchen May 19, 2022
How to Help Clients Maximize Sales April 21, 2022
How to specify for coffee automation March 17, 2022
Specifying Amidst Supply Chain Issues February 17, 2022
Chef’s Perspective: 5 Key Pieces of Foodservice Equipment January 20, 2022
3 Key Hospitality Trends for 2022 and Their E&S Implications December 16, 2021
The diversity flex kitchens have to offer November 18, 2021
How important is speed of service? October 21, 2021
Are you specifying for food safety and energy concerns? September 16, 2021
NACUFS recognizes Hope College’s allergen-friendly station August 19, 2021
Restaurant Reopening: 4 Challenges and Their Consulting Solutions July 15, 2021
The Curbside-ification of Foodservice Design June 17, 2021
Do these 3 patterns point to the future of kitchen design? May 20, 2021
Tips for Taking Care of Hurried Deadlines April 15, 2021
Is it time to cash-in on the indoor agriculture trend? March 18, 2021
More Revenue Options Require More Planning February 18, 2021
6 Food Trends in 2021 and their E&S Implications January 21, 2021
What’s on the Horizon for 2021 December 17, 2020
5 Considerations of COVID-19’s Impact on Equipment and Design November 19, 2020
“Bar Rescue” Host Utilizes 3D Technology to Design for Bar Efficiency October 15, 2020
Jersey Mike’s Co-Director of Operations Shares Updates on New Catering Program September 17, 2020
How Six Healthcare Foodservice Operators Adjusted Operations to Meet Demands August 20, 2020
Foodservice Issues for Today and Tomorrow July 16, 2020
Safety and Sanitation Play Key Roles in Crushed Red’s Reopening June 18, 2020
COVID-19’s Impact on Restaurant Design May 21, 2020
Foodservice Designers Adapt to New Working Conditions April 16, 2020
Transitioning to Off-Premises Amid COVID-19, Designing for Delivery and More COVID-19 Stories March 19, 2020
Three Future Food Trends, WC & Partners Triggers Succession Plan, and How to get the Most out of Grill Stations February 20, 2020
Tips and Tricks for Maintaining Creativity, KCL Sharpens its International Focus and First Watch Creates New Role January 16, 2020
Beef ‘O’ Brady’s Casual Dining Remodel, Camp Southern Ground’s Innovative Dining Hall and Dirt Restaurant Offers Creative use of a Narrow Space December 19, 2019
C-Store Specifying Tips, Milan Design Inspiration and Fast-Casual Pizza Design October 17, 2019
Specifying Ventless Equipment, Drive-Thru Design and Round Table Pizza Debuts New Restaurant Design September 19, 2019
Beverages Play More Prominent Role, Franchise-Friendly Design and Roy Rogers Tests New Store Design August 15, 2019
Two Retailers Add Foodservice, Designing for a Single Dining Hall on Campus and Third-Party Delivery Design July 18, 2019
An Inside Look at Aster Hall, A Design Tour of Four Denver Restaurants and Urban Sophistication in the Suburbs June 20, 2019
How to Design a Restaurant Without a Menu, Avoiding Dish Room Afterthought and Best Practices in Prototype Design May 16, 2019
Recap on NRA’s State of the Industry, Pastry Kitchen Design and Much More April 18, 2019
Rules and Regs that Impact Design and Specification, Bar Design Trends and Neiman Marcus’ New NYC Dining Experience March 21, 2019
Designing for Delivery, Grab-and-Go Design Trends and A Fast-Casual Chain’s Design Update February 21, 2019
Refresh on Restaurant Design, Antihero Brings Izakaya to Detroit Area and Functional by Design January 17, 2019
Firehouse Subs’ Approach to Delivery and Design, LTI Creates New Role and Five Must-See Texas Restaurants December 13, 2018
Chef-Designer Collaborations, New Team Members at Webb Foodservice and Cini•Little, plus Kitchen Design for Old Buildings November 15, 2018
Creative Ways to Trim Food Waste in the Kitchen, Beverages up Businesses and Four Beautiful Cleveland Restaurants September 20, 2018
Top Trends in Cocktails, Produce Prep Station Design and New Rehab Facility’s Kitchen and Cafe August 16, 2018
Design Redux at a Senior Living Facility, Mad Hatter Rebuilds After Hurricane, and Teaching Kitchens July 19, 2018
A Glance at Two Back-of-the-House Spaces, Flexibility in Foodservice Design and Ohio University’s Dining Transformation June 21, 2018
Problem/Solution with Regional Specifications, Tradeshow Participation Advice and FE&S’ 2018 Facility Design Project of the Year May 17, 2018
Why IT Deserves More Attention, Reasons to Include Ergonomics in Cookline Design, and Design Veteran Kathleen Seelye Earns FE&S’ 2018 Hall of Fame Award April 19, 2018
How to Specify Composting Equipment, FCSI’s Innovation Showcase Finalists, FE&S’ 2018 Facility Design Project of the Year Winner and Keys to Sandwich Station Design March 15, 2018
Beverage Trends and their E&S Implications, Equipex Updates Rep Group, and Irinox Adds to its Team January 18, 2018

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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.