Hospitals operate 24/7, meaning there is always staff on hand and someone, either a staff member or someone visiting the facility, is usually looking for something to eat or drink. To help meet that need University of Utah Hospitals and Clinics operates a licensed Starbucks Cafe that's open 24/7.
Designing a restaurant is one thing. But developing a concept for a restaurant in a park? That's a whole other story entirely.
It isn't unusual for a restaurant concept to be reinvented. It is less common, though, for a foodservice operator to jump into an entirely different segment. This is what happened with the Raleigh, N.C.-based business now known as Rocky Top Hospitality, which has gone through many incarnations in the last 16 years.
Questions from FE&S Cook-Chill Webcast Answered by Panelist Paul Hysen, FACHE, FAAHC
President, The Hysen Group.
With a unique event space situated 100 feet above and 100 yards into the Atlantic Ocean, this Atlantic City-based operation features an extensive from-scratch menu consisting mainly of locally sourced ingredients. "We're probably the only venue in South Jersey that makes all of our dishes fresh," says head chef Bill Fausey. "We are a farm-to-table establishment."
Tilting skillets, also known as braising pans, are among the most versatile pieces of equipment in commercial kitchens. Here is a brief introduction to this flexible piece of cooking equipment.
Made-from-scratch menus featuring locally sourced ingredients prepared with mobile cooking and holding equipment continue to drive catering foodservice sales to new heights.
Consumers’ thirst for locally produced brews and other menu items continues to drive interest in the burgeoning brew pub segment.
Americans must hold on to their hats to weather the wild ride the country has been taking since the implementation of the Patient Protection and Affordable Care Act. Healthcare foodservice professionals are responding to the ever-changing environment with creative solutions for containing costs; generating revenue; providing responsive, high-quality, patient-centered care; introducing wellness-focused initiatives; and applying information and machine technology to enhance efficiency and improve the quality of food and service. Add to this finding ways to work within consolidated healthcare systems and this year promises to present unprecedented challenges.
Trial and error is nothing new in the foodservice industry. That's why it can be fairly common for a number of restaurants to rotate through a given space over the years before one finally takes root. Take, for example, Atlanta-based Publik Draft House.
Who says charity and philanthropic work don't have anything to do with being green or sustainable? In fact, they have everything to do with this more conscious way of running a business.
Not many operations can put a truly unique spin on comfort food, but one Colorado brew pub continues to find success with an unlikely pairing.
From identifying new talent to dealing with shorter project lead times to managing customer and supply chain relationships, today's foodservice professionals face no shortage of challenges that can lead to many sleepless nights. So we at FE&S asked a handful of industry leaders to discuss the issues affecting their businesses and segments.
In theory, waste management seems like a pretty simple concept in the foodservice industry: make the most effective and efficient use of ingredients, labor and other resources to minimize what the operation tosses in the trash. What could be easier, right?
Entrepreneur Mark Samuels of Nimbus Eco shares his thoughts on how restaurants and other commercial foodservice operators can serve their customers responsibly.
In terms of design, foodservice professionals often compare tilting skillets to griddles, but with 10-inch-high sides.
