Trends

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

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

The University of Oklahoma's dining program is popular with its students, and it's no wonder. There are more than 30 restaurants in 14 locations on or near campus.

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.

College and university foodservice has undergone a major overhaul in recent years.

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

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.

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.

From iPads to combi ovens to high-tech ice machines, there seems to be no shortage of technological innovations available to foodservice operators today. The challenge is sifting through all the promise the various forms of technology offer to find a solution that will enhance the customer experience and provide a positive return on the foodservice operation's investment.

An often overlooked aspect of running a successful foodservice business is the organization's ability to retain its existing customers in addition to pursuing new ones.

Hot food holding equipment can support a variety of foodservice operations. Some key market segments for this product include catering, school foodservice, supermarkets, prisons and healthcare. Basically, any foodservice operator that needs to keep warm a specific menu item for a period of time can use a piece of hot food holding equipment.

Stadium foodservice operators leverage a variety of equipment to execute diverse menus out in front of the watchful eyes of their customers.