Competing for the best and brightest employees in the technology universe, Microsoft continuously builds and remodels cafés to drive participation, introduce meaningful technology into the customer experience, drive guest satisfaction and enhance customer convenience through improvements such as reducing queue times.
Sometimes it pays to invest in green. Take, for example, Reed College, which received a gold certificate in the City of Portland's Sustainability at Work program. Reed received the program's highest honor, in recognition of the college's energy-saving, waste-saving and local food-sourcing initiatives.
Times are changing. College and university foodservice operations make this clear year in and out. Though sleek serveries and fresh marketplaces continue to reign as the eatery of choice in higher education dining, students also want full-service restaurants and more mixed, all-purpose spaces to eat, lounge, congregate, study and be entertained all in one place.
While many foodservice consultants specify pieces of equipment, few actually have the opportunity to aid in designing equipment. One foodservice consultant who often assists manufacturers in developing equipment items shares the lessons she's learned over the years that can help designers make informed specifications.
Today’s hot food holding cabinets continue to raise the bar in terms of maintaining food quality. Here is a look at some of the features and benefits of the various types of hot food holding equipment.
After more than two decades at one of Dallas' most renowned hotel restaurants, the Mansion on Turtle Creek, celebrity chef Dean Fearing went solo in 2007, opening Fearing's, a 12,000-square-foot, 320-seat restaurant in the Ritz-Carlton Hotel. Designed as seven distinct dining environments — from elegant to casual to garden pavilion — the hottest spot in the house is themed "Dean's Kitchen."
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Sales in this segment are piping hot as consumers remain hungry for freshly made menu items across all
dayparts.
Foodservice at Antarctica’s McMurdo Station was enhanced with updated equipment that saves time, labor and costs while providing expanded menu options.
After 30 years in business, Bruegger's Bagels is poised to shake things up at its approximately 300 locations. A cobranding agreement with Minneapolis-based Caribou Coffee for its Minneapolis and Raleigh, N.C., sites was a natural evolution for two brands that were operating side by side in these markets.
When compared to other restaurant segments, sandwich shops don't always get the respect they deserve. Although the menus may be less extensive and elaborate than those at other types of eateries, plenty of innovation goes into creating these simple dishes that most people regularly consume.
Operators from all foodservice segments now use expo kitchens — once the exclusive domain of fine-dining restaurants — to add some zest to customers' experience. Here we explore the evolution of this foodservice phenomenon and offer a few tips on how to make your expo kitchen a functional element of design.
The creators of Newk's Eatery are no strangers to successful fast-casual concepts. Back in 1989, Don and Chris Newcomb and Debra Bryson founded McAlister's Deli, which now has 324 locations.
Currently the largest signature brand within Sodexo's extensive portfolio, Jazzman's Café & Bakery has also secured its spot as one of the foodservice management firm's highest-grossing concepts.
For a restaurant that's a part of Lettuce Entertain You Enterprises, known for its higher-end, innovative restaurant concepts, Community Canteen is surprisingly sedate. In fact, the concept stems from simplicity. "Our goal is to offer fast-casual, simple and good food," says Susan Weaver, chef/partner.
The fourth of chef-owner Bryan Voltaggio's portfolio of D.C.-area concepts, Range anchors 14,000 square feet in the recently renovated mixed-use Chevy Chase Pavilion building.
