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.
A Multi-Faceted Approach to Sustainability
New Venues Raise the Bar on Quality, Transparency
New Quad Café Marries Residential, Retail Dining Concepts
With the principles of lean design and construction catching on in foodservice design, designers and kitchen equipment contractors need to work more efficiently with architects and other members of the project team. One approach that is growing in popularity is integrated project delivery.
New Center Will Totally Engage Students, Community
Enough rain fell on Texas last month to cover the entire state — all 269,000 square miles of it — in eight inches of water.
New Unit Helps Special Students, Food Truck Boosts Sales
Written by Emily Mirren, Communications Officer, Spaceman USA
Ice machines and commercial soft-serve machines must be carefully maintained to ensure the safety of patrons.
Tasting Tables, Produce Wheel Help Keep Things Fresh and Fun
Aside from its plant-based menu, Native Foods Café's business is unrecognizable from its beginnings in 1994 as a small, full-service restaurant in Palm Springs, Calif. The operation was created at a time when the vegetarian movement was not yet in full swing. Still, Native Foods' founder, chef Tanya Petrovna, had a vision to create a meatless menu for the masses.
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.
Healthcare foodservice providers must dig deep into their creative wells as the wild healthcare ride becomes more tumultuous with demands for cost containment and quality improvements.
Foodservice Equipment & Supplies is the longest-running publication serving the decision-makers of the nearly $15 billion E&S industry.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
