Foodservice operations continue to integrate more technology into their businesses for a variety of reasons, including driving sales, making more effective use of labor and more. But having a goal to implement technology and actually doing so are often two very different things.
When Khyla Dixon, regional marketing manager for K-12 by Elior, was tasked with improving breakfast participation at the 1,800-student Oak Lawn Community High School in Chicago’s south suburbs, the challenge was clear: Meet the students where they’re at.
Customer-facing cooking and finishing stations are designed to enhance dining experiences while providing meal customization opportunities.
The beverage business continues to drive customer visits across a variety of operator segments.
A few simple steps can help operators become priority clients for service agents.
Fast-casual restaurants have always been defined by what they’re not — not fast food, not full service. Now, they’re redefining themselves to meet new consumer needs.
The steaks, (er, stakes) are higher than ever for fine-dining and full-service restaurants today; some might say more than ever. As a result of a period of higher inflation, consumers continue to clutch to their figurative purses, cooking more at home, and really making a conscious choice of when, where and how they want to spend their money to dine out.
Five foodservice operators from five different segments tackle questions ranging from the changing expectations of customers and management to technology’s impact on design.
Every chain restaurant segment category has its Goliaths and its Davids, and pizza is no exception.
Separate prep kitchens can add to an operation’s functionality and enhance speed of service.
Today’s bar designs focus on both customer experience and bartender efficiency.
The term “future-proofing” has been gaining traction in the foodservice industry since the pandemic pushed the idea to the forefront. The key question at that time: How do we future-proof — or protect ourselves as best we can — against sudden operational shutdowns, major revenue losses, supply chain disasters or other unfortunate events?
Food and beverage are considered essential elements in the game-day experience. And as property and team owners seek to maximize the revenue from every square inch of a venue, they turn to their foodservice operations to deliver elevated programs that will help engage customers before, during and after the event.
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.
Think carefully about what kitchen equipment to keep and what to replace when updating an operation.
Food, like fashion, is in a constant state of flux.
Foodservice Equipment & Supplies is the longest-running publication serving the decision-makers of the nearly $15 billion E&S industry.
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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.
