April 21, 2016
Boosting Retail Throughput in Healthcare Foodservice
For today’s healthcare foodservice operator, speed of service has become just as important as food quality. One veteran foodservice consultant outlines five steps that can help non-commercial foodservice operators, including those in the healthcare segment, get their customers through the service lines quicker and back to their busy lives.
Comark Instruments Introduces New General Manager
Lika Dutta is the new general manager for Comark Instruments, a manufacturer of precision thermometers, data loggers and wireless monitoring solutions.
Earth Day Ideas for Foodservice Operators
In recognition of Earth Day on April 22, the National Restaurant Association’s Conserve program encourages restaurant operators to take three sustainability steps that can positively impact the environment and their bottom lines.
The Egg at The Culinary Institute of America, Hyde Park, N.Y.
At the Hyde Park campus of The Culinary Institute of America (CIA) students spend hours in kitchens and restaurants learning professional skills. Now they have their own dining venue where they can not only enhance their education but also dine, interact and relax with their peers.
2016 Top Achiever—Consultant: R. Todd Guyette, Principal, Colburn & Guyette, Rockland, Mass.
A landscape architect by training, Todd Guyette, principal and owner of Colburn & Guyette, brings a unique skill set to his veteran role as a foodservice designer.
Margaritas Goes for Eye Catching with Redesign
As a Mexican casual dining chain based in New England — a region better known for lobster and clam chowder — Margaritas Mexican Restaurant represents something of an anomaly.
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