High-volume operators use tray lines to make up many meals at once and to clean afterwards.
Changes in consumer dining patterns have lead foodservice operators to update the way they purchase supply items like paper goods, flatware, china and the like. As a result, dealers have had to alter their approach to serving their customers.
As the sandwich concept continues to grow in popularity and variety, operators require foodservice equipment to support prep and holding tasks specific to their menus.
Upscale menus, high end décor and a focus on quality and service have become common sports bar attributes.
By streamlining operations and incorporating efficient equipment, the Italian restaurant segment has held up in hard times.
Although wine bars typically attract an upscale demographic, these operations are being positioned as a less costly option for consumers.
During the past 12 months, the concept of scheduled maintenance has become more popular among foodservice operators. This is likely due to the challenging economy, which has operators from all industry segments trying to maximize the service life of the foodservice equipment in their kitchens. While the renewed interest in scheduled maintenance is good, it’s equally important for the operator to see this as a value-added program and not a necessary evil.
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.