From utilities to doorways, the physical space an operation occupies can impact service costs.
Missoula, Mont., may seem like an unlikely place for a Mongolian grill chain's success story to begin, but it was here 14 years ago that Dan, Linda and Andy Vap created the first HuHot Mongolian Grill.
The Berea College Dining Program, a Sodexo-run operation has proactively stepped up efforts to prevent, not just divert, food and nonfood waste to landfills.
When it comes to food waste diversion from landfills, the landscape is changing dramatically, primarily due to state and municipal regulations, according to Andrew Shakman, president and CEO of LeanPath. We caught up with Shakman to hear his thoughts about how operators are engaging in waste diversion — and waste prevention too.
Healthcare foodservice has gone through a renaissance of sorts in the last few years. While many institutions have redone their main cafeterias and serveries, revisiting their retail outlets has become another important part of the refreshing process.
With slightly more than two months left in the current year, many foodservice professionals have begun planning for 2014, including looking ahead to what's on the horizon in terms of changes and trends in the industry.
A primer on the care and maintenance of Air Curtains in foodservice operations.
An overview of induction cooktops, including maintenance and replacement tips.
With operators rightly set on devoting as much of their space as possible to areas that actually generate revenue, food preparation stations can feel the squeeze. Prep, though, can't be shrunk too much without actually hurting a foodservice operation. Here a pair of respected design consultants share their experiences with building tight, efficient prep areas that work — without wasting space.
While the restaurant industry as a whole struggles to reach projected growth rates that remain stuck in the single digits, one segment continues to rise above them all: bakery cafés. Indeed, operators in this segment continue to enjoy the sweet taste of success thanks to diverse menu offerings that feed consumers' desire for perceived better-for-you foods and convenience.
Managing food-related allergens will always be an issue operators need to address. In this article, we explore how operators from the college and university, healthcare and commercial foodservice sectors work with their staffs and customers to minimize the risk and maximize the enjoyment of their menus.
Farm to table. Rustic, natural, organic, comfort. The buzzwords flying around food, chefs and restaurants have hit the tabletop, from earthenware plates to mason jars, simple silverware and roughed-up wooden furniture. From the East Coast to the West, the consensus on trends is clear: it's all about farmhouse simplicity.
Using a basic equipment package to provide often theatrical food production, Asian restaurant concepts continue to grow in popularity.
With the foodservice industry's business environment slowly improving, now is the time for many operators to get back on track with their equipment maintenance programs.
Modernizing an ancient cuisine may seem like a stretch, but Chi Lin in Los Angeles manages to take Chinese food to a unique new level.
Typically a truck crashing into the front of a building brings with it negative repercussions. In the case of Dinkel's Bakery in Chicago, the event was a blessing in disguise.
