Trends

Keeping the foodservice equipment marketplace up to date with the latest menu and concept trends.

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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.

Upscale offerings, grab 'n go meals and catering are becoming more prevalent, propelling retail hospital food to the next level. There's no doubt that retail foodservice programs in hospitals cater to a captive audience.

Effective Waste Management for Today and Tomorrow's Foodservice Industry

Enhanced Foodservice offerings help C-stores create a competitive advantage in a competitive market.

Grilled offerings, boneless wings and energy-efficient equipment have revitalized the chicken segment, which continues to perform in a tough economy.

Equipment that meets the need for security, durability and high-volume production rules the day in correctional foodservice facilities.

Casino restaurants are becoming more customized and upscale to draw in players and hotel guests, keep them there and bring them back.

With tangy flavors and an emphasis on healthy living, the frozen yogurt segment has reemerged as a category to watch.

As supermarkets have evolved into convenient destinations for time-strapped customers to grab high-quality prepared foods to enjoy at home, store operations have increasingly required a variety of versatile equipment pieces to support their expanded service and menu offerings, and to market their products successfully.

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.

Ice cream ranks as America's favorite indulgence, and ice cream store operators utilize an array of equipment to serve customers frozen dessert treats.

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.

Each summer, collegiate foodservice departments all across the country scramble to hire enough student employees to staff the myriad positions set aside for them. Frequently, a large student staff can make the difference between a positive and a negative bottom line. Hiring enough student employees is the first step. Training, motivating, evaluating, involving, developing loyalty and promoting take a continuous cycle that correlates with the timing of each school year, that school foodservice professionals often have to repeat each semester or quarter.

Operational organization is essential at this Northern Italian steakhouse, which features an entertaining display kitchen that is supported by back-of-the-house production and bakery facilities. An open, full-service, elliptical-shaped bar also contributes to the elegant, upscale ambience.

In an increasingly health-conscious society, more operators rely on antimicrobial technology, HACCP-based safety programs, and strict temperature control to prevent devastating outbreaks.

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