Trends

Keeping the foodservice equipment marketplace up to date with the latest menu and concept trends.

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Keeping up with regular maintenance can help extend the service life of roll-in refrigerators. 

Homeless and disadvantaged Portland men in need of food, clothing and temporary shelter have greater access than ever before in this LEED Platinum building featuring a contemporary, energy-efficient kitchen.

Because the application variables will dictate the type of roll-in refrigerator that is best suited for an operation, operators need to keep these in mind when specifying. 

In foodservice, a business concept can get lost in translation when a chain moves from one country to another, even when the two nations speak the same language.

Energy Star-rated roll-in refrigerators offer savings in energy and utility costs. 

Despite pizza being one of the most established foodservice industry segments, consumers' appetite for it appears to be heartier than ever. By keeping their products customizable and embracing old-world cooking techniques, operators are keeping the segment fresh in their customers' eyes.

Lesson Learned: Food trucks can test-drive a concept and build a solid customer base before a brick-and-mortar restaurant opening.

Despite how costly it can be to implement and master, Building Information Modeling is becoming more and more of a factor in the foodservice design community due to the undeniable portfolio of benefits it offers operators and building managers.

Although he served as an advertising executive in New York and Chicago for three decades, Dean Bastian's heart has always been in the foodservice industry.

VF Outdoor, Inc., a subsidiary of VF Corporation, recently completed construction of its new corporate headquarters for its action sports retail brands The North Face, JanSport and lucy in Alameda, Calif. 

Lesson Learned: Use a combination of food truck and brick-and-mortar business to maximize daypart potential, boost revenues and grow a larger customer base.

Adobe's newest architecturally and artistically forward location amidst the scenic Rocky Mountains brought in Bon Appetit Management Company to manage the day to day operations of its new servery and nearly 10,000-square-foot atrium that offers dining and comingling for the software giant's nearly 2,000 employees. 

Sarah Elizabeth Ippel had a vision. In fact, beginning at the ripe age of 23, she spent 2 years pounding on the Chicago Board of Education's doors — figuratively speaking — until they considered her proposal for a green charter school.

Lessons Learned: Use food trucks to bring more diverse food offerings to customers in underserved areas, and stabilize or boost revenue during periods of renovation.

These days it's all in — the right way — or bust. A few years after the food truck boom swept the industry and the nation, the segment shows no signs of stalling or slowing, but the competition is a survival of the fittest. Those who planned their concepts, menus, operations and mobile kitchens well from the get-go and adapted along the way now operate in the fast lane. The rest have suffered — or shuttered.

Undercounter dishwashers are typically geared for smaller operations with low volume. These machines are sized to handle between 21 and 55 racks per hour.