Meal kit providers, kitchen-only restaurants and other industry disruptors change the face of foodservice.
When it comes to the phrase “energy recovery,” most of us likely think of capturing energy from equipment, like dishwashers. While that’s certainly an important part of overall waste management, the other type of energy recovery as it relates to waste comes from capturing gasses from anaerobic digester (AD) systems and even traditional landfills that can potentially convert into energy.
Taking preventative action marks the first step in cutting down on waste, per the Environmental Protection Agency. Source reduction remains at the top of the EPA’s Waste Management hierarchy. Recovery and redistribution through donations and food banks comes next.
Plant-based diets and the rise of vegetarian concepts may grab the headlines these days, but make no mistake: Americans still love their meat. The U.S. Department of Agriculture (USDA) contends that 2018 will be a record year for red meat and poultry consumption, exceeding 222 pounds per person. And NPD Group reports protein tops the list of items consumers say they want more of in their diets. With production up and protein prices down, it’s all good news for foodservice, where burgers, steaks and chops remain cash cows.
The true heart of every restaurant is its cookline. That’s where the magic happens, and ultimately it is the portion of the back of the house that strongly influences critical operational elements, from overall volume to speed of service, food quality, safety and kitchen labor.
From craft cocktails to mocktails, from reimagined standbys to creative signatures, bars are no longer an afterthought in the foodservice segment. Today, it’s all about the beverages.
Ready or not, here it comes!
Despite higher than average prices and consumer speculation on sourcing, seafood restaurants continue to keep their heads above water.
When designing cooklines, be sure to take ergonomics into consideration.
