The inaugural U.S. Culinary Open will take place during The NAFEM Show, which will run from Feb. 26-28 in Atlanta. The event will feature 12 chefs — selected from a pool of 51 applicants through a ranking process by a culinary advisory board — competing for prizes. Each chef competitor may also have a commis, or assistant chef, between the ages of 18 and 25.
The continuing proliferation of ethnic fare on today’s menus translates to many iterations combining foods from different parts of the globe.
Food, like fashion, is in a constant state of flux.
Whether located in the front or back of the house, the main goal of a sandwich make station is simply to keep pace.
As the lines between fast food and fast casual blur, emerging quick-service restaurants carve out more space for themselves.
The pandemic pummeled the cruise industry.
Automation, artificial intelligence and robotics are redefining fundamental concepts — from the difference between full service and limited service to the very meaning of hospitality.
Commissary kitchens are high-volume operations that typically distribute food to multiple outlets from restaurants in a chain to concession stands in a stadium. While they have many of the same equipment types as standard restaurants — ovens, walk-ins, kettles — the stakes of equipment service and maintenance can be much higher.
Let’s be honest. Nobody really wants to spend time and money on equipment service. But it’s a must-do. In fact, operators who are proactive about service likely end up paying less money and spending less time on service in the long run.
With a unique flavor profile, black garlic is gaining popularity in the culinary world.
When volume warrants it, dual cooklines can enhance efficiency and speed of service.
It used to be that menu trends started at expensive, high-end restaurants and trickled their way down. Case in point: global flavors, plant-forward dishes and sustainable practices. Even the tradition of listing vendors’ names, once the domain of independent restaurants, can now be found at restaurants of all price points.
It’s an annual tradition! Each December, we compile top food and foodservice industry trends from various research reports to see how they might impact foodservice design as well as the use of equipment and supply items in the next year. Here’s a list of our top picks.
The nonprofit food4VOLS at the University of Tennessee, Knoxville, benefits from a refresh of its main prep room, truck and more as the winner of the FE&S Kitchen Storage Makeover contest.
It’s a more-than-usually confusing time for the restaurant industry, and above all, for full-service sectors, including casual dining.
Before it was a Mediterranean concept, Mezze Table at Georgia Gwinnett College in Lawrenceville, Ga., served Mexican fare using a different name. Yet, despite having vastly different menu items, there was no reason to change the equipment.
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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.
