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  • LEED and the Foodservice Industry: Benefits and Glitches
    By Amelia Levin, Sr. Associate Editor, 6/26/2008 1:24:00 PM
    Most foodservice industry professionals agree that building new concepts or remodeling existing ones in accordance with LEED guidelines is no short-term fad. It’s the wave of the future and something that needs to be done to conserve our planet’s natural resources for the long-term. More

  • Pots and Pans
    By FES Staff - 06/26/2008
     While their ubiquity may lead people to give them little thought, practically every foodservice operation depends on pots and pans. An operation’s efficiency, then, can be either improved or hindered depending on how well these items meet its needs. More
  • News You Can Use
    By FES Staff - 06/26/2008
     Green Menu Items, Fast-Casual Chain Research and More More
  • Products
    By FES Staff - 06/26/2008
     A Quick Overview of Some Products of Note More
  • Sustainable Equipment for Sustainable Food
    By Amelia Levin, Sr. Associate Editor - 05/29/2008
     Lately, there seems to be two camps in the foodservice industry. The first includes operators and others who advocate incorporating locally grown/produced, all-natural, “sustainable” food in menus. The second camp consists of operators, consultants, manufacturers, dealers and others who advocate the use of “sustainable” kitchen equipment in the form of energy-, water- and waste-saving appliances and systems. More
  • Product Showroom: Fryers
    By FES Staff - 05/29/2008
     Traditional fryers are gas- or electric-powered and cook with hot oil. Other models can use infrared or induction heating. A pressure fryer cooks food with a combination of hot oil and steam More
  • News You Can Use
    By FES Staff - 05/29/2008
     NRA, GRA Launch Green Educational Initiatives and More More
  • Products
    By FES Staff - 05/29/2008
     A Quick Overview of Some Products of Note  More
  • » Next

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E&S Segment Spotlight: Pizza E&S
As more consumers are strapped for cash, they’re turning to pizza as an economical option for dining out, and at the same time, operators are going back to pizza’s roots, serving authentic-style, Italian pies.

Facility Design Project of the Month Dos Caminos, Las Vegas
This glitzy version of the NYC restaurant, Palazzo Resort Hotel Casino with over-the-top design and a menu of upscale Mexican cuisine thanks to an efficient, new kitchen. FOH photos, B.R. Guest Bar & kitchen photos, JEM Consulting Group; Tim McDonald

Chain Profile: Which Wich Superior Sandwiches
Founder and CEO Jeffrey Sinelli “chooses the superior vibe” as part of his mission for the five-year-old, upscale quick-service chain. Photos courtesy of Which Wich Superior Sandwiches


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