Four steps to a sucessful kitchen renovation.
Fewer bodies required in more efficient back-of-house designs.
An ambitious menu and breathtaking 360-degree views of this New England city and its surroundings provide club members and guests with a memorable dining experience.
The DoubleTree Hotel in Pleasanton, Calif., is the latest participant in the Comprehensive Commercial Kitchen Equipment Retrofit (aka, “the cookline project”), a grant project awarded by the California Energy Commission to the PG&E Food Service Technology Center (FSTC) in San Ramon, Calif. As part of the project, the FSTC teamed up with the Southern California Gas Co. (SoCalGas) and San Diego Gas & Electric (SDG&E) to study various foodservice operations in a demonstration of high-efficiency commercial cooking equipment and kitchen system optimization in commercial foodservice.
The Department of Energy’s new energy-efficiency standards for refrigeration will take effect next spring, while the Environmental Protection Agency continues to phase out certain refrigerants with higher global warming potential.
Sixty-three percent of chefs view home meal delivery kits as a continuing trend for 2016, according to the National Restaurant Association's What's Hot 2016 Culinary Forecast. Add to that $1.5 billion — the predicated sales figure for the meal kit delivery market this year.
Despite the trend in healthier eating, Americans still love dessert, and restaurants are responding by expanding their menu offerings for sweet treats.
Steering clear of what hasn’t worked for other campus food truck startups and gearing up for future student growth, Virginia Tech’s dining services team has jump-started two food trucks. Kitchens deliver on speed of service and flexible menus.
How to recognize when a lower labor rate doesn’t equal the best deal
While the practice of ordering food with a device remains in its early stages, Rabobank analysts believe the continued rise of the on-demand economy will have a lasting impact on take-out and retail food segments.
National Restaurant Association study maps the restaurant industry technology landscape.
Producing food that’s delicious represents only part of the equation. Making food look good represents an equally important consideration. And the need to produce high volumes of food or hold menu items for any significant length of time only compounds the difficulty of that job. We asked experts in producing, plating and serving food to give us their best practices for making plates that look good and hold up well, whether they’re fresh out of the kitchen, being served at an off-site location, or being delivered by car.
From farmland to an epicenter for sustainable education, Chatham University’s year-old Eden Hall Campus in the North Hills of Pittsburgh serves as the LEED Platinum-certified, sustainable setting for the Falk School of Sustainability that continues to recruit the next generation of change-seekers and policy makers.
Wine bars transform in an effort to attract a broader, more diverse demographic.
Water filtration systems may seem like one of those invoice line items that just drives up the cost of foodservice equipment and maintenance. These systems, however, are absolutely necessary to keep units running efficiently and to keep them in warranty.
