Revit is a form of building information management software that is slowly starting to take root in the foodservice industry. While certain members of the foodservice equipment supply chain, namely consultants and manufacturers, are more involved with Revit than others at this point, in the not-so-distant future most every member of the foodservice industry will need to be proficient with this new technology.
Just about everything at Milwaukee’s Iron Horse Hotel has a story attached to it. The 100-year-old warehouse it inhabits was initially built for a bedding company and then became home to a box company in 1927 and finally was transformed into a cold storage facility from 1955 until 2005.
Those who are skeptical about the quality of foodservice programs in today’s senior care facilities would be pleasantly surprised by the operations at Legacy Retirement Communities in Lincoln, Neb. Alongside the casseroles, chicken fried steak and other traditional comfort food are menu items reminiscent of an upscale steakhouse, such as beef tenderloin, lobster and prime rib.
Just five years ago the availability of sustainability and other cost calculators was scarce. These days, though, the scope of calculators has grown exponentially, ranging from calculators for specific equipment types to others designed to determine energy, water and total life cycle cost savings. They’ve also become more accurate.
Once a key source of industry growth, the casual-dining segment has dealt with more than its fair share of challenges in recent years. Getting casual dining back on track will include developing more flexible formats, faster service and more.
Q&A: Garrett Peck, general manager and Michael Stanton, executive chef, The Heathman Hotel, Portland, Ore.
Even though the Heathman Hotel and Heathman Restaurant and Bar are two different businesses, the operations are symbiotic.
The introduction of Revit to the foodservice industry has drawn some natural comparisons to other computer-driven tools, namely AutoCAD. These tools are similar in that both allow foodservice designers to use a computer to develop detailed kitchen drawings, and upon their introduction to the foodservice communities both were perceived as relatively new technologies that required training.
When it comes to sustainable foodservice equipment, there's been plenty of discussion about energy- and water-saving items. But what happens to foodservice equipment at the beginning and end of its service life and how the manufacturer creates, ships and, in some cases, renews or recycles is just as important in the sustainability discussion. Those points in between — and we don't just mean cooking and operating — count.
Some basics on the challenges of international expansion.
iPads and tablets are taking restaurants by storm and improving efficiencies
Successful menu innovation means getting more out of existing resources and minimizing waste while providing customers with high-quality dining options regardless of the foodservice segment.
These operators continue to leverage small yet efficient footprints to serve multiple dayparts. Most people would associate a menu containing gourmet deli sandwiches, grilled items and from-scratch pizza with a family-style restaurant or quick-service operation.
Hotels are placing a renewed focus on food and beverage sales. This is because the segment has discovered that a distinguishable restaurant is a draw not only for overnight guests but also for locals. In other words, it’s a win-win.
Competing in the crowded pizza segment is a challenge for any restaurant, let alone a retail convenience store chain. Yet, Casey's General Store, a 1,600-store chain based in Ankeny, Ia., has more than competed — it has thrived.
An engaged and cooperative supply chain can go a long way toward helping foodservice operators function in a more effective and efficient manner. Cultivating a collaborative environment that allows this to happen requires clear and consistent communication and all parties understanding and executing their roles.
When it comes to energy-efficient griddles, the energy-efficient part really varies by operation and need. "Griddles are heavily cost-driven and it's difficult to justify the strategies that make them more efficient," says David Zabrowski, director of engineering at the Food Service Technology Center (FSTC) in San Ramon, Calif.