Trends

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

Advertisement

By using flexible equipment to make high-quality, innovative menu items, college foodservice operators continue to take their shows on the road.

Leveraging new technologies that allow for flexible menus, made-to-order preparation and enhanced speed of service, stadium foodservice providers are scoring points with consumers.

A familiar yet slightly more sophisticated menu at this college foodservice operation draws in students, faculty, staff, alumni and even members of the surrounding San Diego community.

When it opened in March 2011, Salt River Fields at Talking Stick in Scottsdale, Ariz., was not just distinguishable as the first Major League Baseball facility located on Native American land, but also as a stadium seeking to raise the bar for traditional ballpark fare.

The operation will be greener and the bottom line healthier.

When Safeco Field, the home of Major League Baseball's Seattle Mariners, was built in 1999, foodservice was more of a focus than in decades past. However, it wasn't on par with other ballpark amenities. The foodservice program was one of the first priorities when the 47,000-plus-seat stadium began a 4-year renovation project about 2 years ago.

Flexible equipment helps quickly prepare menu items from more than 35 countries and contributes to a top-notch sustainability program.

Change is inevitable in a foodservice operation. To minimize the disruption, it is important to design in flexible options such as multi-use foodservice equipment, utility distribution systems and more.

Uncertainty, cost containment, patient-centered care, retail cafés and wellness all make the list of top trends in today's ever-challenging, ever-dynamic world of healthcare foodservice.

Everything about the Biggby Coffee chain’s concept looks to eliminate the intimidation factor when ordering specialty coffee.

Ten dining concepts and a convenience store work together to create a vibrant retail dining scene in a facility that's become a campus hub.

Investing in maintenance and service not only reduces costs in the long run, it allows operators to get the most out of their kitchen equipment.

The view of foodservice on Michigan State's campus continues to improve thanks to renovation projects like The Vista at Shaw, which transformed an outdated cafeteria into a chef-driven dining venue with a sustainability focus.

For operations like convenience stores and delis, refrigerated display cases are among the most essential pieces of equipment. They provide a way to offer prepared foods and single-serve drinks that is both safe and cost effective.

Talking about going green is one thing, but as with any business endeavor, the key to quantifiable success comes about through careful goal setting, assessing, planning and measuring results. Sustainability consultants use calculated, thought-out plans to help companies set goals and follow through on them. Here's how.

Here are five steps foodservice operators can take to help properly clean and sanitize their ice machines.