The pandemic pummeled the cruise industry.
With labor challenges continuing to plague the foodservice industry, operators are turning to various technologies to reduce staff, improve speed of service, cut down on food waste and otherwise streamline operations to save on costs.
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.
Whether you’re talking about the expected (resorts, private clubs, hotels) or unexpected (eatertainment, anyone?), the term “high-end” becomes a common way to describe a variety of properties these days. But just because a place calls itself “high-end,” doesn’t make it so.
With a unique flavor profile, black garlic is gaining popularity in the culinary world.
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.
Today’s seafood segment is focusing on sustainability, seasonality and customer education.
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.
This music-themed concept is succeeding by making sushi, which is often considered niche, accessible to everyone.
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.
Successful servery designs rely on layouts that enhance flexibility, handle high volume, provide accessibility and highlight aesthetics.
Central to the kitchen, grill stations should be easily accessible, thoughtfully organized, and designed for efficiency and speed.
This segment adapts as consumer habits change.
What’s hot and what’s not when it comes to technology and equipment innovations for both the front and back of the house.
When it comes to keeping kitchen equipment running well, rules like keeping units clean and having them serviced regularly apply across all types of operators. Other advice, though, is especially important for specific operator segments to hear.
