Investing in maintenance and service not only reduces costs in the long run, it allows operators to get the most out of their kitchen equipment.
For operations like convenience stores and delis, refrigerated display cases are among the most essential pieces of equipment. They provide a way to offer prepared foods and single-serve drinks that is both safe and cost effective.
At first glance, renovating a space may seem cheaper and less complicated than building a new foodservice operation from the ground up. That's rarely the case, however, and renovations require extensive up-front research, coordination and more to ensure projects go smoothly.
Now in its 20th year, Croc's 19th Street Bistro in Virginia Beach, Va., is a popular restaurant among tourists, locals and those visiting the nearby convention center. But it has also made huge strides as the first green-focused restaurant in the state, as recognized by the state's tourism department and its Virginia Green program, a self-certifying initiative geared toward conserving the state's natural resources through waste reduction, recycling and energy and water efficiency, among other sustainable efforts. Croc's earned this certification in 2008, a couple years after the restaurant had already set forth on a green plan of action.
An efficient, casual café bridges the university’s main and downtown campuses and forges a partnership with the local community through its comfortable environment and fresh, made-to-order fare.
The Scooter's Coffeehouse catchphrase —"Amazing people serving amazing drinks amazingly fast" — sums up its business philosophy.
Sandwiches now rank among the top 10 breakfast items Americans consume.
With the advent of food on TV and a celebrity chef-inspired culture, consumers want better food everywhere they go, and that includes at the ball park. That’s why today’s stadium foodservice needs to be flexible enough to handle changing menus and have enough capacity to feed large crowds in short periods of time.