Best practices, ideas and inspiration from the industry, for the industry
Fewer bodies required in more efficient back-of-house designs.
A big expense, but kitchen exhaust systems are not the place to skimp.
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.
No longer viewed as mere amenities, hotel restaurants have become popular fixtures on the local dining scene.
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.
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.
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.
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.
Where a piece of foodservice equipment sits in a kitchen can play a big role in the maintenance it will need throughout its service life.
Wine bars transform in an effort to attract a broader, more diverse demographic.
