Roughly four or five years ago, BIM (building information modeling) took the foodservice industry by storm. This product was supposed to revolutionize the way the foodservice industry designed operations. And for good reason. BIM's benefits are many — chief among them is the ability to provide operators with a three-dimensional preview of their kitchens before they are built, clash detection that helps coordinate utilities and structural elements, and the ability for entire project teams to work together in real time.
With healthier and more diverse menu options, the Middle Eastern restaurant segment is poised to become more prominent in the U.S.
While equipment may be the backbone of any commercial kitchen, if it’s not ergonomically and thoughtfully placed, it won’t perform to its full potential. The same might be said of staff. Wasted movements and wasted steps cost operators time and money. But effectively designed workstations optimize equipment and labor to create a best-of-both-worlds situation that keeps kitchen workflow moving smoothly.
The evolution of Latin-Asian-inspired concepts now takes shape as mashups of specific Latin and Asian cuisines. Like Cuban-Vietnamese and Mexican-Korean, the dishes are more representative of global food today, not just a washed-out version of fusion like in years past.
After a shakeout, the remaining players in the frozen yogurt industry find success with innovative offerings, overseas expansion and a unique business model.
The most recent update from the Food Service Technology Center’s Cookline Project finds faster returns on equipment investments.
Pre-consumer composting — the method of composting waste in the kitchen before it reaches the consumer — can be a great first step toward improved waste management. However, post-consumer composting — waste management after consumption — represents the next step toward reducing even more contributions to landfills.
Panelists at Datassential's Foodscape event offer tips and insights to improve off-premise food.
With consumers placing a high priority on convenience, delivery remains one of the fastest growing trends in the foodservice industry.
On-premise catering programs continue to evolve through partnerships with nontraditional venues, incorporating local and seasonal ingredients and utilizing more versatile equipment.
Foodservice operators, dealers, manufacturers and reps are invited to submit entries to FE&S’ 2018 Performance in Tabletop Awards, which recognize excellence in the strategic and functional application of permanent tableware in the following five categories:
- Restaurant with Per Person Check Average More Than $30
- Restaurant with Per Person Check Average Less Than $30
- Catering/Banquet Facility
- On-Site Foodservice
- Club/Resort
Deadline to submit is Jan. 15, 2018. Complete details at fesmag.com/2018tabletop
Balancing customer satisfaction and the bottom line means operators walk a tightrope as they apply a cornucopia of ingenious solutions to persistent challenges.
Boomer-Friendly Concept Kicks Casual Dining Up a Notch
A complete renovation of the kitchen, servery, dining room, executive meeting room and a grab-and-go operation at a San Antonio military venue.
