There are situations in which inconvenience results in opportunity. Such is the case for Seattle's University of Washington.
As they tried to ride out the recession, many foodservice operators cut back on planned maintenance of equipment and some even looked to buy used foodservice equipment. Here are a few tips on how foodservice operators can re-start a planned mainteance program and what they should look for when buying used equipment.
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.
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.
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.
A division of Stanford University's Residential & Dining Enterprises (R&DE), Stanford Dining strives to be more than just a foodservice provider. Instead, food is promoted as a multidisciplinary educational experience.
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.
Is social networking valuable to campus dining? For today's high school and college students, social networking is a very important facet of everyday life. This instantaneous connection with friends new and old provides a lifeline of existence. But it can also have an impact on how labor is deployed and the operation's ability to drive some last-minute foot traffic.
Doing more with fewer employees is not a passing fad for foodservice operators. As a result maximizing staff efficiency requires getting the most from an operation's foodservice equipment package.
When foodservice operators elect to make changes to their businesses, many of them choose to start small or with the least complex aspect of the project and move forward from there. Well, when it came to implementing a recycling program for its units here in the United States, Pret A Manger took the opposite approach.