Slicing fresh and on demand has become more prevalent in today's foodservice operations.
Hotel foodservice operations are among the most diverse because, in many instances, these businesses must be multifaceted. This can be particularly challenging for a restaurant that has made a name for itself by offering creative, cutting-edge, modern gastronomy such as molecular cuisine.
Although it is now adjacent to The Grand Del Mar, a AAA Five Diamond luxury resort in San Diego, Addison was launched as a stand-alone restaurant a year prior to the resort opening.
Juice bars offer traditional foodservice operators such as colleges, hospitals and even B&I the opportunity to cash in on consumers' desire to purchase more healthful menu items. Of course, making this kind of transition requires several key foodservice equipment and design considerations.
Purchasing energy-efficient equipment can lead to, in some cases, dramatic reductions in energy and water costs — that's been proven. But without proper maintenance or operator training, poor performance can easily negate any potential savings. What then is the point of those upfront investments?
Thanks to a slowly improving economic environment, consumers and business travelers are hitting the road again — with a healthy appetite for hotel foodservice. With free breakfasts, gastropubs, fine dining, banquet service and more, hotel foodservice offers a little something for most travelers.