Even after several remodels over the course of 41 years, the kitchen at Hendricks Regional Health remained a cramped space with failing infrastructure.
Chicago's Field Museum expands visitors' visions of civilizations and conservation at The Field Bistro, The Bistro Bar and Explorer Café.
Our tabletop experts share their experiences to help operators from all segments get the most bang for their buck when dressing up what is often referred to as the most important three feet in the house.
It’s easy to take an ice machine for granted. The unit sits in the corner and turns water into ice. What really changes with these machines? Well, lots. Manufacturers continue to produce more sophisticated units that not only make more ice but also do it more efficiently than previous generations. To help give us a better idea of the frozen landscape that is ice machine efficiency, we caught up with Denis Livchak, energy research engineer at the Food Service Technology Center (FSTC) in San Ramon, Calif. Here Livchak sheds light on the top news and technologies in the continued greening of ice machines.
This month, FE&S examines two Northeastern hospitals with foodservice programs managed by Unidine Corp., which continues to take steps toward enhancing sustainability programs at these and other healthcare facilities.
In an attempt to overcome challenges similar to those faced by their peers in other industry segments — such as sluggish sales and rising operating costs — Italian restaurant operators continue to spark their businesses by providing lighter, fresher fare.
How one important business concept has evolved over the past decade.
Twenty-five years ago on Dartmouth Street in downtown Boston, Papa Razzi first opened its doors, positioned as a true Italian scratch kitchen.
September is National Food Safety Month. While many of the month's conversations and tips will revolve around topics like personal hygiene or allergen management, operating a commercial kitchen that serves safe food also depends on proper maintenance, service and use of foodservice equipment.
It may seem unusual that Germany is the birthplace for a successful international Italian restaurant concept, but that is indeed the case with Vapiano. Established in 2002, this fast-casual Italian chain now boasts 150 restaurants in 26 countries.
Gas and electric combi ovens cook using hot air and/or steam and can be versatile workhorses in commercial kitchens.
Many foodservice establishments have a food allergy accommodation program but taking the time to communicate that plan to and train employees on it remains important.
Fine dining is nothing new for California's West Hollywood neighborhood. But RivaBella, which opened in January of 2013, brings an authentic Italian experience to the Sunset Strip.
Millennials and Gen Zers driving changes in dining habits.
B&I innovators break the mold with dynamic new on-trend, on-site options.
Wendy Dimitri knows how to develop and design menus.
