The open kitchen concept has become one of the biggest trends in restaurant design. When customers see an open kitchen, they often assume they see the whole production process. But is that truly possible? And is it practical from an operational standpoint?
From COVID-19 to foodservice design to food safety, FE&S’ readers interests ran the gamut in 2020. The editors carefully curated a list of the top 10 stories from FESmag.com for the past year.
Three FCSI members share what’s changed for them in different segments, what’s sticking and what’s on the horizon for 2021 and beyond.
New ideas, ingredients (healthy and not) and innovations keep the Mexican segment on-trend.
America’s coffee culture continues to evolve as new brews, brewing methods, bean sources and technologies emerge. Millennials take the lead with java trends, and the under-40 demographic drives growth in cold brew and ready-to-drink categories, according to the National Coffee Association.
The juice and smoothie bar market continues to explode as consumers look to incorporate more nutrients into their daily diets. The estimated $5 billion segment offers myriad varieties of single-unit and chain operations. Along with piquing customers’ interest and loyalty, labor efficiency also factors into designs.
Planning to stick around for the long haul? Consider adapting the strategies in place at Tadich Grill, which has been operating since 1887.
Practically every restaurant with indoor dining has an HVAC system and the quality of those systems directly impact the customer experience, not to mention the health of guests and employees. Here are a few tips operators can take to keep their HVAC systems running well.