December 17, 2015
What’s Hot in 2016
Every year, the National Restaurant Association reveals its anticipated What's Hot survey results collected from chefs and other members of the American Culinary Federation, which sheds light on new trends in the industry as well as perennial ones making it to more mainstream status. While the list revolves mainly around food trends, it has many implications when it comes to design and equipment. We picked out a few of our favorites.
Green Tip: Developing and Maintaining a Sustainability Plan
Sometimes it seems there’s a plan for everything. A plan for the day. A plan for the weekend, when you might meet up with friends or go on a family outing. A plan for the kitchen, so you know what needs to go where. A plan for the project, with goals, actions and assessments.
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Facility Design Project of the Month: Culinary Support Center, The Refectory at the Yale Divinity School and Café Med at the Yale Medical School at Yale University
A 16,800-square-foot culinary support production center with state-of-the-art bake shop, cold food production, warehousing, cook-chill/sous vide production and packaging supports catering, residential and retail dining operations.
Webcast Archive: CEU Credits Available
Check out our webcast archive to access all of 2015's webcasts on-demand and to get year-end credits for FCSI members, among others. Topics include: Trends in Tabletop, Going with the Food Safety Flow, Energy-Efficient Foodservice Equipment from Start to Finish, and Food on the Move.
Myers Restaurant Supply Opens New Location
California-based foodservice equipment and supplies dealer Myers Restaurant Supply opened a location in Alameda, the company’s second Bay area office. This location supports the company’s strategy of looking to expand in the San Francisco market.
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