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.
Although wine bars typically attract an upscale demographic, these operations are being positioned as a less costly option for consumers.
During the past 12 months, the concept of scheduled maintenance has become more popular among foodservice operators. This is likely due to the challenging economy, which has operators from all industry segments trying to maximize the service life of the foodservice equipment in their kitchens. While the renewed interest in scheduled maintenance is good, it’s equally important for the operator to see this as a value-added program and not a necessary evil.
As the first hotel in Illinois to achieve LEED Certification status, the Hotel Arista in Naperville uses 30 percent less water and 21 percent less energy than hotels of comparable size by adhering to the USGBC's standards.
Changes in consumer dining patterns have lead foodservice operators to update the way they purchase supply items like paper goods, flatware, china and the like. As a result, dealers have had to alter their approach to serving their customers.
With tangy flavors and an emphasis on healthy living, the frozen yogurt segment has reemerged as a category to watch.
Upscale menus, high end décor and a focus on quality and service have become common sports bar attributes.
Although not as flashy as some other product-specific features, the warranty on a specific piece of foodservice equipment plays a critical role when an operator makes a purchase.
By streamlining operations and incorporating efficient equipment, the Italian restaurant segment has held up in hard times.
Healthcare foodservice has come a long way in the past 20 years and it continues to progress. To get a better idea about how this segment is incorporating consumer-driven trends into its operations and what healthcare foodservice operators will need to do to be successful moving forward, FE&S chatted with Bruce Thomas, president of the National Association of Healthcare Foodservice Management. Thomas is also associate vice president of guest services for Geisinger Health System.