Trends

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

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Foodservice technologies provide a glimpse of what's important to the industry today and a look at the focal points of tomorrow.

When food lovers Nicole and Jeremy Portwood created their mobile foodservice operation, Spartan Pizza, two years ago, the Austin food trailer segment was just starting to take its show on the road to curious consumers. Today, the husband and wife team are a part of the city's mobile foodservice phenomenon with one of the largest trailer operations in Austin.

When properly maintained, dual technology ovens typically have a service life of between five and seven years. Although there is no steadfast rule for replacement, there are a few signs that may signify an oven has reached the end of its service life.

There are situations in which inconvenience results in opportunity. Such is the case for Seattle's University of Washington.

We at FE&S have the privilege of being the custodians of some of the foodservice equipment and supplies industry's most time-honored awards. Awards such as Dealer of the Year, Hall of Fame, Top Achiever, DSR of the Year, Facility Design Project of the Year and even Best in Class allow us to rightly recognize some of the foodservice industry's best and brightest performers.

On the surface, extended warranties for new pieces of foodservice equipment may seem like a low-cost way to help drive sales. But it is important to understand the hidden costs and how it impacts all members of the supply chain, including foodservice operators and service agents.

Going "green" is no easy task. But cultivating a "green" culture, meaning working to get an operation's entire staff, management team, vendors and associates in line with sustainability initiatives in order to create a more viable business over time — well, that's an even more challenging task.

Foodservice veteran Gary Allen returned to the service agent business through the purchase of Vanco.

iPhones and iPads. Tablets and tools. Digital technologies have gone well beyond the boundaries of kitchen or equipment operations — they're the basis for more convenient ordering, both online and in-store. Technology, when it comes to the field of customer-interfacing, has advanced. Let's face it: the touch screen is the new black.

Make the most from a little bit of space — this emerging foodservice segment continues to avoid operational potholes while making inroads with consumers.

The NSF International Food Safety Leadership Awards program recognizes those individuals and organizations that have made a real and lasting impact on food safety.

Few foodservice professionals would argue that the service agent component of the industry has changed considerably over the years.

The end of World War II was a difficult time for smaller, independent grocers. When price controls lifted and food rationing ended, people were flocking to the larger self-service supermarkets that could provide a wider selection of food at more affordable prices.

Welcome to the May issue of FE&S. I am especially pleased to present this issue for a couple of reasons. Number one, it is the big reveal for our FE&S redesign project.

One the few bright spots for the foodservice market during the long recession has been in the retail prepared foods segment.