It’s not news that the lines between various foodservice segments continue to blur. Yet when it comes to the demarcation between quick-service restaurants and c-stores, the numbers don’t lie: It’s getting harder and harder to see the actual lines.
With students across the country returning to school this month, the time seemed right to check in on K-12 and collegiate foodservice to see what challenges today’s operators face and identify some potential solutions.
Achieving greatness in kitchen design is definitely in the eye of the beholder. That’s because what represents greatness in a school foodservice operation will differ significantly from the way a steakhouse or even a corporate dining facility will measure it.
Changes in college and school foodservice continue to mirror the evolution of other noncommercial segments, including corporate feeding.
Back better than before, buffet designs emphasize hygiene and speed of service post pandemic.
Designing a foodservice operation continues to become more and more complicated.
Happy National Food Safety Month! Did you know that there’s a FDA Food Code supplement that came out in 2024, requiring restaurants in states that adopt it to document a food safety management system?
New technologies and innovative products can keep any industry fresh.
This dominant British coffee chain pursues U.S. expansion plans with a twist
Food trucks may include different equipment, but the design protocol remains the same across the board.
Foodservice operators consist of two general sides. One is the world of restaurants, whose prime directive is to please paying customers and make a profit. The other is noncommercial foodservice operators.
Menus delve ever-deeper into the ingredients, flavors and cultures that are the hallmarks of Asian cuisine.
Heavy equipment – pieces like ovens, reach-in refrigerators and flattops – is often the focus of operator cleaning and maintenance schedules. That just makes sense. The purchase price of ovens, reach-in refrigerators and flattops can run into the tens of thousands of dollars. Operators should work to keep them up and running.
Doug Huber, principal at Foodservice Consultants Studio, believes foodservice consultants shouldn’t wait on the sidelines when it comes to artificial intelligence. “It’s a big body of knowledge and moving so fast that you’ve just got to jump in and start paddling around,” he says. “You might be uncoordinated at first, but you can even tell your AI who you are and ask how you can use it.”
As far as HVAC and servicing commercial foodservice equipment are concerned, Richard Dick is a wealth of knowledge and someone who also maintains a healthy sense of humor.
From virtual kitchens to AI-illustrated videos, foodservice consultant Josh Miller is rethinking training for the modern era.
