Trends

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

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Pulling off a multimillion dollar renovation of a restaurant while it is still in operation is a feat in and of itself, but to accomplish this with no cooking equipment, only 50 seats to serve 5,000 customers daily and with only a 15 percent drop in sales seems unheard of.

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

Foodservice has become a differentiator in today's hospitals. Progressive facilities competing for patients are instituting revolutionary room service programs; installing serveries with a variety of offerings; providing upscale, seasonal fare; and even creating destination restaurants with takeout programs rivaling the top chains.

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

New solutions allow proprietors to remotely manage their restaurant from a special tablet computer.

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.

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.

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