August 20, 2015
Emerging Trends in School Foodservice
Fresh. Healthy. Scratch cooking. These buzz words dominate today’s school foodservice industry. But what impact can these trends have on operations that were doing little more than heating and serving meals until now? Read on to find out.
Facility Design Project of the Month:
Industry Kitchen in New York City
A compact kitchen space requires staff to be exceptionally agile and organized as they serve guests gathering in this establishment under the FDR Drive overpass, where they enjoy expansive views of the East River, the Brooklyn and Williamsburg Bridges and the Brooklyn skyline.
Insights to Growing a Brand
Consultant Juan Martinez explores the intricacies associated with balancing hospitality and unit economics when it comes to restaurant development and design.
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AHF Introduces New Board Members
The Association for Healthcare Foodservice introduced its new Board of Directors, which began serving a two-year term this month. Serving as AHF’s president is Randy Sparrow, director, Food and Nutrition Services and Environmental Services for ProHealthcare in Waukesha, Wis. Read on to learn more about the other AHF board members.
Building Information Modeling Foodservice Equipment Standards Updated for 2015
The Foodservice Consultants Society International’s Revit Task Force has updated its foodservice equipment standards document, which is available to members and non-members alike.
Multiple Levels, Multiple Challenges
When there’s nowhere to go but up, smart design strategies help restaurants rise to the occasion..
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