As a result of a waste management initiative that focused on a pair of corporate cafeterias, Intel and Bon Appetit developed some best practices in food handling and waste reduction. Here are a few lessons they learned and how they have been applied in Intel’s two Hillsboro, Ore., dining facilities.
Some say the Kimpton Hotel group was ahead of its time almost a decade ago when they started introducing environmentally friendly initiatives before the term "green" had washed over the country.
The concept of waste management continues to gain traction within the foodservice industry. That’s probably due to the fact that better management of food waste can positively impact a business in multiple ways.Namely by lowering operating costs and lessening the facility’s impact on the environment.
Sourcing energy-efficient and water-saving equipment and reducing waste in labor and production are ways to develop more sustainable foodservice operations.
Although the unique name is unfamiliar to those living outside of Columbia, S.C., to its many loyal customers "Lizard's Thicket" is synonymous with down-home Southern cooking.
Veteran service agent Bruce Peeling shares some basic foodservice equipment maintenance tips that will help ensure an item continues to function at peak efficiency.
When trying to create an environmentally friendly foodservice environment, most operators take the proper first step of specifying energy-efficient equipment. What often gets overlooked, though, is the fact maintaining an energy-efficient environment is much more of an ongoing process that requires proper cleaning and maintenance of equipment.
The calendar may be rolling over to fall from summer, but the food safety season never ends for the foodservice industry. This article takes a look at some developments in this area offers a few tips as to how operators and other foodservice professionals can help maintain food-safe environments.
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.
Brad Barnes, CMC, the first NAFEM endowed professor at the Culinary Institute of America, says getting the most out of attending The NAFEM Show starts with doing your homework and creating a plan well before your plane touches down in Orlando. It also takes being proactive on the show floor. Here's his one-two punch strategy for working the show: