Trends

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

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When it comes to water conservation, there are only so many times one can repeat the same old tips and tricks: install aerators on handsinks, use pre-rinse spray valves at dishwashing stations, buy water-saving warewashers. Most of us get it already.

Foodservice technologies provide a glimpse of what's important to the industry today and a look at the focal points of tomorrow.

While the concept isn't new, rainwater collection continues to gain acceptance among foodservice operators.

When properly maintained, dual technology ovens typically have a service life of between five and seven years. Although there is no steadfast rule for replacement, there are a few signs that may signify an oven has reached the end of its service life.

Light. It's all around us, regardless of whether it is manmade or natural. It's the way we see. It's how we live.

Entering 2011 the foodservice industry seemed poised for a better operating environment than in recent years. Consumer confidence seemed to be slowly inching up and, generally speaking, the national employment situation was gradually improving. But instead of seeing a steady improvement in the business climate, things have been uneven, at best, throughout the foodservice industry.

On the surface, extended warranties for new pieces of foodservice equipment may seem like a low-cost way to help drive sales. But it is important to understand the hidden costs and how it impacts all members of the supply chain, including foodservice operators and service agents.

FE&S chats with Swedish Health Service's Eric Eisenberg about the evolution of healthcare foodservice, the foodservice equipment driving execution in this segment and more.

Foodservice veteran Gary Allen returned to the service agent business through the purchase of Vanco.

Pulling off a multimillion dollar renovation of a restaurant while it is still in operation is a feat in and of itself, but to accomplish this with no cooking equipment, only 50 seats to serve 5,000 customers daily and with only a 15 percent drop in sales seems unheard of.

Make the most from a little bit of space — this emerging foodservice segment continues to avoid operational potholes while making inroads with consumers.

Foodservice has become a differentiator in today's hospitals. Progressive facilities competing for patients are instituting revolutionary room service programs; installing serveries with a variety of offerings; providing upscale, seasonal fare; and even creating destination restaurants with takeout programs rivaling the top chains.

Few foodservice professionals would argue that the service agent component of the industry has changed considerably over the years.

New solutions allow proprietors to remotely manage their restaurant from a special tablet computer.

Welcome to the May issue of FE&S. I am especially pleased to present this issue for a couple of reasons. Number one, it is the big reveal for our FE&S redesign project.

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