Equipment and supply (E&S) requirements for specific segments of the foodservice industry, examples of how foodservice operators use their equipment to meet customer needs, including what members of the distribution chain must keep in mind when serving these customers.
Mexican Food Mania By Lisa White, Contributing Editor, 10/1/2008
Breaking away from a more traditional format, today's healthier Mexican fare makes good use of basic equipment and prep supplies. More
Trends & Tidbits By FE&S Staff - 11/01/2008
A Splash of Glass The whole glass scene has become amazingly popular for side plates, appetizers and cold entrées, reports Anne McCabe of The Boelter Cos.' Chicago office. As a result of the green movement, recycled glass is becoming more popular, too. “We are providing a splash of glass by bringing in glass red plates or green milk glasses made from recycled glass,” McCabe adds.
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New Opportunities in Catering and Prepared Meals By Amelia Levin, Sr. Associate Editor - 11/01/2008
The volatile and challenging economic climate is forcing consumers to evaluate the way they spend their food dollars. Regardless of how they spend their money, though, it seems as if a growing number of consumers are showing a greater interest to consume their meals in the home, where they can save on beverages and gratuities.
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Santa Fe Cattle Co. By Donna Boss, Contributing Editor - 10/01/2008
Creating an experience reminiscent of the Old West, Santa Fe Cattle Co.'s restaurants attract customers looking for a down-home, family-oriented environment. The combination of eclectic décor, staff trained to offer friendly service and large portions of hearty food come together in generating a $12.
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Bennigan's …A Sign of the Times or Call to Duty? By Amelia Levin, Sr. Associate Editor - 09/01/2008
In the wake of the Bennigan's bankruptcy filing, research firms, the press and others cried out that this was the start of more economic woes for restaurants and foodservice to come. Chicago-based research firm Technomic, in particular, issued a release in the days after the bankruptcy, noting that this could be a sign indicating the decline of casual dining.
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Pizza Fusion By Donna Boss, Contributing Editor - 08/01/2008
Last spring, eight members of the Pizza Fusion team and the founding partners ran the Rock 'n' Roll Marathon in San Diego to help raise money for a Leukemia & Lymphoma Society. “It's things like this that make your employees feel like they're part of something more than just another business,” writes Pizza Fusion co-owner Vaughan Lazar in a blog post.
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Hospital Food Goes High End By Lisa White, Contributing Editor - 08/01/2008
Upscale offerings, grab 'n go meals and catering are becoming more prevalent, propelling retail hospital food to the next level.
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Pizza Goes Gourmet By Lisa White, Contributing Editor - 07/01/2008
When Italian immigrants brought their pizza recipes to the United States in the late 19th century, they most likely did not envision the many formats these pies would adopt over the years. Chicago’s famed stuffed pizza, with its thick dough crust and mountains of mozzarella, bears little resemblance to the rectangular, thin-crusted creations produced in Italy.
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Facility Design Project of the Month: Valley View Buffet Casino This isn't your stereotypical casino buffet. A $114 million expansion project last year added 90,000-square-feet to the buffet dining area and kitchen, complete with two garde manger areas plus a butcher shop...
Chain Profile: Santa Fe Cattle Co. This rapidly growing casual-dining “roadhouse” steak chain keeps an attentive eye
on everything from the details of the beef aging process to equipment design and maintenance.
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