Thanks to USDA mandates, there is a greater push among K-12 schools to provide fresher, better-for-you meal options. As a result, the equipment packages these foodservice operators now emphasize multi-use items and cold and hot-food holding.
Salata, a restaurant chain that draws its name from the Latin origin of the word "salad", was created seven years ago in one of downtown Houston's tunnel locations. The concept is simple yet relevant due to the country's focus on healthier fare.
Trayless dining took the college foodservice sector by storm a few years ago, just as the sustainability movement began taking shape. Trayless dining means less food waste (because students are not piling on mounds of food they won't end up eating), in addition to potentially less energy and water use (because trays aren't run 24/7 through a flight-type dishmachine).
Buying energy-efficient foodservice equipment is not enough to realize the savings these items promise or to lessen the impact an operation has on the environment. Proper maintenance and usage go hand-in-hand with realizing these goals.
Restaurants throughout Oklahoma City, Okla. took on the challenge of a lifetime, something only most chefs might dream of doing: cooking, plating and serving a 100-course meal spanning 15 hours. Imagine the tabletop need — and potential.