With labor challenges continuing to plague the foodservice industry, operators are turning to various technologies to reduce staff, improve speed of service, cut down on food waste and otherwise streamline operations to save on costs.
With the conversations around kitchen electrification continuing to gain traction — and debate — there’s one piece of equipment that’s proving to be an important player in this movement: induction ranges. At least, that’s the viewpoint of Richard Young, director of outreach at the Frontier Energy Food Service Technology Center (FSTC) in Northern California.
Whether you’re talking about the expected (resorts, private clubs, hotels) or unexpected (eatertainment, anyone?), the term “high-end” becomes a common way to describe a variety of properties these days. But just because a place calls itself “high-end,” doesn’t make it so.
Remember the explosion of food and gaming venues pre-pandemic where you could have dinner and throw darts or axes or play a little ping-pong? Well, after a little COVID-induced hiatus, “eatertainment” spots are back, baby!
More options and mini variations are of greater interest when it comes to desserts today.
Today’s seafood segment is focusing on sustainability, seasonality and customer education.
Logistics and adjacencies have a substantial impact on storage and receiving efficiencies.
This music-themed concept is succeeding by making sushi, which is often considered niche, accessible to everyone.
When it comes to keeping kitchen equipment running well, rules like keeping units clean and having them serviced regularly apply across all types of operators. Other advice, though, is especially important for specific operator segments to hear.
Successful servery designs rely on layouts that enhance flexibility, handle high volume, provide accessibility and highlight aesthetics.
This fast-casual chain wants to transport guests to a French-style bistro, “no passport needed.”
This segment adapts as consumer habits change.
Corporate dining remains a hub of activity, as companies, building owners and managers struggle to accommodate workers’ hybrid schedules, fluctuating numbers in the office from day to day, evolving consumer preferences and new operational challenges.
When it comes to keeping kitchen equipment running well, rules like keeping units clean and having them serviced regularly apply across all types of operators. Other advice, though, is especially important for specific operator segments to hear.
There is so much more to catering than simply deciding whether to serve chicken or turkey sandwiches, if the bread should be whole wheat or oat grain and if chips or a fresh fruit cup should be served alongside.
