Creative cafeteria and kitchen design on a limited budget improve staff efficiency and customer satisfaction at Miller Elementary and Langston Road Elementary.
A Multi-Faceted Approach to Sustainability
The kitchen of the future has long been a topic of discussion for David Zabrowski of PG&E’s Food Service Technology Center (FSTC) and Don Fisher of Fisher Consulting. This modern day cookline, they say, would feature all energy- and water-saving appliances as well as optimal design, enhanced operator education and maintenance that could get us closer to the unthinkable in our industry: net zero energy.
New Quad Café Marries Residential, Retail Dining Concepts
At Technomic's annual Trends & Directions Conference in Chicago, representatives from the research firm did what they do best: outlined a handful of trending topics and backed them up with supporting data, an economic overview and even more data. Here's a look at a few factors that will influence the foodservice industry in the coming year.
New Center Will Totally Engage Students, Community
A glass-walled dining hall that converts to a concert venue; a restaurant designed to serve and train special needs students; lush organic gardens; cafés touting pour-over coffees; paleo-diet-friendly brownies and cardamom-infused blueberry tarts; celebrity chef demos; industry-leading sustainability programs; food trucks; bulk organic and local food sales; smartphone apps and social media — all of this and more is found today in the world of college and university dining.
New Unit Helps Special Students, Food Truck Boosts Sales
Despite growing participation rates and increased governmental demands, school foodservice providers continue to leverage a battery of heavy-duty foodservice equipment to provide students with healthy meal options.
Tasting Tables, Produce Wheel Help Keep Things Fresh and Fun
A Fresh Arrangement of the Living-Learning-Dining Theme
For this special Green Tip article, FE&S caught up with five champions of sustainability to hear their thoughts on the state and future of green in the foodservice industry.
It wasn't long ago that Colorado's Boulder Valley School District's foodservice program centered on highly processed food prepared in finishing kitchens.
About three years ago, however, the district did a complete 180 with its menu and production. Today, its 54 schools feed 30,000 students approximately 12,000 mostly from-scratch meals daily.
Customization, Changing Diets Drive Everything
Experiential Learning is Big on the Menu
Dining at the University of Georgia (UGA) has long received national media attention and awards for its creativity and high customer acceptance. Now the new Bolton Dining Commons takes the University of Georgia’s dining program to new heights.
