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technology

  • Visualizing the Store of the Future

    All restaurants should regularly visualize what their store of the future (SOF) will look like. An exercise of this nature is important in the best of times. In light of the impact the coronavirus continues to have on this industry, it’s never been more important than it is today, especially with an ever-changing future.

  • Post COVID Technological Evolution Insights & Thoughts

    The ability to innovate and push technology in the restaurant industry has always been an option. Many times, though, restaurant operators delay implementing certain technologies out of fear of going too far ahead of what the customers will accept. COVID-19 has forced the industry to be open to and accepting of many ideas that may have not even had a chance just a few months back or may have taken much longer to evolve and become mainstream during normal times.

  • KCL Sharpens its International Focus

    KCL has plans to expand its business outside of the Americas. Luca Salomoni will now represent KCL and its product lines in Europe, Asia and the Middle East. KCL provides an array of software products that aid in the foodservice design process, including consolidating equipment symbol libraries and specifications in one location.

  • The New (Tech-Driven) Appeal of Retail Foodservice

    Noncommercial operators find success integrating retail components.

  • BIM Builds Momentum in Foodservice

    Despite how costly it can be to implement and master, Building Information Modeling is becoming more and more of a factor in the foodservice design community due to the undeniable portfolio of benefits it offers operators and building managers.

  • Tips for Adopting 3D Modeling Technology for Foodservice

    Some tips for getting started with building information modeling and REVIT in foodservice design. 

  • The Introduction of Revit to Foodservice

    Revit is a form of building information management software that is slowly starting to take root in the foodservice industry. While certain members of the foodservice equipment supply chain, namely consultants and manufacturers, are more involved with Revit than others at this point, in the not-so-distant future most every member of the foodservice industry will need to be proficient with this new technology.

  • Transition Game: Comparing Revit to AutoCAD

    The introduction of Revit to the foodservice industry has drawn some natural comparisons to other computer-driven tools, namely AutoCAD. These tools are similar in that both allow foodservice designers to use a computer to develop detailed kitchen drawings, and upon their introduction to the foodservice communities both were perceived as relatively new technologies that required training.

  • Touch Tablet Technology in the Kitchen and Dining Room

    iPads and tablets are taking restaurants by storm and improving efficiencies

  • Remote Restaurant Management Systems

    New solutions allow proprietors to remotely manage their restaurant from a special tablet computer.

  • A Closer Look at Emerging Foodservice Equipment Trends and Technologies

    Foodservice technologies provide a glimpse of what's important to the industry today and a look at the focal points of tomorrow.

  • Using Wireless, Integrated Customer-Interfacing Technology to Boost Bottom Lines

    iPhones and iPads. Tablets and tools. Digital technologies have gone well beyond the boundaries of kitchen or equipment operations — they're the basis for more convenient ordering, both online and in-store. Technology, when it comes to the field of customer-interfacing, has advanced. Let's face it: the touch screen is the new black.

  • Social Networking for Campus Dining

    Is social networking valuable to campus dining? For today's high school and college students, social networking is a very important facet of everyday life. This instantaneous connection with friends new and old provides a lifeline of existence. But it can also have an impact on how labor is deployed and the operation's ability to drive some last-minute foot traffic.

  • Improving Service Through Technology

    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.

  • What to Look for When Investing in Foodservice Technology

    Next month, all eyes in the foodservice equipment and supplies space will be on Orlando, Fla., thanks to the biennial NAFEM Show. This event will be all about the products and the innovative ways we, as foodservice professionals, use them. While the show does a wonderful job of shining a spotlight on foodservice technology, other market factors, such as the new healthcare legislation and the never-ending drive to enhance productivity, continue to increase awareness in this area.

  • What Makes a Kitchen Smart?

    The notion of designing a smart kitchen is not a new one. What is new, though, is how the evolution of foodservice technology affects the way the industry defines a smart kitchen today.

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