Foodservice venues represent a sure thing for gaming operations looking to enhance their customers’ experiences and bottom lines. Operators require heavy-duty and flexible equipment packages to hit the jackpot.
With so much on their plates, foodservice operators may be tempted to make quick decisions when it comes time to buy new pieces of equipment. But not considering a unit’s total cost of ownership may end up costing an operator thousands of dollars in the long run.
The foodservice industry continues to change dramatically in all segments, from commercial to non-commercial alike. Changing consumer palates and eating behaviors have a lot to do with this. Research has shown the majority of us want better quality, fresher food and more comfortable, interesting dining environments, whether we’re in a fine dining restaurant or a hospital. Some of the industry’s top foodservice consultants share their take on the outside influences impacting these changes in a variety of segments.
Every piece of equipment offers many features and benefits but not all are right for every foodservice operation. When you find the right piece, it’s a treat. But when you spec the wrong item, operators can feel tricked. In honor of Halloween, we caught up with a couple of consultants to hear their thoughts on the key considerations when making informed specifying decisions to ensure operators enjoy more treats than tricks and steer clear from any ghastly situations.
Last July, the Environmental Protection Agency (EPA) released a series of new rules prohibiting certain refrigerants because of their high global warming potential (GWP). The announcements, however, started a flurry of rumors, worries and myths in the foodservice community because of the confusion about which refrigerants would be banned and how that might affect existing equipment and future selections.
Warranties that come with new pieces of foodservice equipment cover a lot and can add value to a purchase. But in order to get the most value out of a warranty it is important to understand what they do and do not cover. A veteran service agent shares a few insights into this complex and important topic.
Every year, the National Restaurant Association reveals its anticipated What’s Hot survey results collected from chefs and other members of the American Culinary Federation, which sheds light on new trends in the industry as well as perennial ones making it to more mainstream status. While the list revolves mainly around food trends, it has many implications when it comes to design and equipment. We picked out a few of our favorites.
Restaurant patrons these days seem to play a never-ending game of “Beat the Clock.” In today’s constantly connected, always on-the-go world, there’s less and less time for people to sit down and enjoy what used to be termed a “relaxed” meal. As a result, restaurants continue to reexamine their workflows and preparation methods with an eye toward speeding things up.
Designing foodservice operations to meet the expectations of Millennials and other emerging generations remains a topic of constant discussion. Equally important, though is recruiting Millennials to become the next generation of restaurant and foodservice industry workers.
In our August issue, FE&S published "Comprehensive Commercial Kitchen Equipment Retrofit," the first article in a series about the cookline project taking place at Werewolf Bar & Grill in San Diego and at other foodservice operations on the West Coast. Earlier this year, the PG&E Food Service Technology Center (FSTC) in San Ramon, Calif., teamed up with SoCalGas and San Diego Gas & Electric (SDG&E) for a grant project awarded by the California Energy Commission to study kitchen system optimization in commercial foodservice and the use of high-efficiency commercial cooking equipment in various foodservice operations.
Sometimes it seems there’s a plan for everything. A plan for the day. A plan for the weekend, when you might meet up with friends or go on a family outing. A plan for the kitchen, so you know what needs to go where. A plan for the project, with goals, actions and assessments.
As menus become more streamlined yet creative, the tabletops that foodservice operators use to showcase their culinary creations continue to follow suit. From bare tabletops to egg cups to rustic dinnerware to classy cocktail glasses, the list of items operators use to create their tabletops is bound only by their imaginations.
Operations overcome diners’ preconceived flavor expectations and find solutions to succeed in the competitive barbecue segment.
Dealing with customers’ food preferences and special dietary requirements is tough enough for a single-site operation, but can be particularly challenging for one with hundreds of locations.
What it takes to successfully transform any location
As senior living foodservice programs adapt to meet the needs of more discerning residents, a variety of equipment items help to expand and diversify menus.
