Today’s bar designs focus on both customer experience and bartender efficiency.
The term “future-proofing” has been gaining traction in the foodservice industry since the pandemic pushed the idea to the forefront. The key question at that time: How do we future-proof — or protect ourselves as best we can — against sudden operational shutdowns, major revenue losses, supply chain disasters or other unfortunate events?
Food and beverage are considered essential elements in the game-day experience. And as property and team owners seek to maximize the revenue from every square inch of a venue, they turn to their foodservice operations to deliver elevated programs that will help engage customers before, during and after the event.
The inaugural U.S. Culinary Open will take place during The NAFEM Show, which will run from Feb. 26-28 in Atlanta. The event will feature 12 chefs — selected from a pool of 51 applicants through a ranking process by a culinary advisory board — competing for prizes. Each chef competitor may also have a commis, or assistant chef, between the ages of 18 and 25.
Think carefully about what kitchen equipment to keep and what to replace when updating an operation.
Food, like fashion, is in a constant state of flux.
When Khyla Dixon, regional marketing manager for K-12 by Elior, was tasked with improving breakfast participation at the 1,800-student Oak Lawn Community High School in Chicago’s south suburbs, the challenge was clear: Meet the students where they’re at.
As the lines between fast food and fast casual blur, emerging quick-service restaurants carve out more space for themselves.
The beverage business continues to drive customer visits across a variety of operator segments.
Automation, artificial intelligence and robotics are redefining fundamental concepts — from the difference between full service and limited service to the very meaning of hospitality.
Fast-casual restaurants have always been defined by what they’re not — not fast food, not full service. Now, they’re redefining themselves to meet new consumer needs.
Let’s be honest. Nobody really wants to spend time and money on equipment service. But it’s a must-do. In fact, operators who are proactive about service likely end up paying less money and spending less time on service in the long run.
Five foodservice operators from five different segments tackle questions ranging from the changing expectations of customers and management to technology’s impact on design.
When volume warrants it, dual cooklines can enhance efficiency and speed of service.
Separate prep kitchens can add to an operation’s functionality and enhance speed of service.
It’s an annual tradition! Each December, we compile top food and foodservice industry trends from various research reports to see how they might impact foodservice design as well as the use of equipment and supply items in the next year. Here’s a list of our top picks.
