Foodservice Equipment and Supplies magazine joins the foodservice industry in mourning the passing of consultant Jim Webb of Webb Design. A longtime member of the foodservice industry, Jim was always willing to share his unique perspective and expertise with anyone who sought his advice and counsel. In addition, he was a regular contributor to a variety of foodservice industry associations and FE&S.
Guest author and Webb Design employee Mike Brown has seen the future of design and wants to share it with you.
Failure to properly care for a restaurant's floor can create a high-risk environment and increase liability concerns for the foodservice operation.
The second installment in my series on Risk Management in Commercial Kitchens focuses on the exhaust hood, that often-overlooked big silver box sitting in the back of the house.
Here are a few ideas about how to enhance the safety of some of the more common areas found in commercial kitchens.
What a topic. The food service industry has embraced sustainability as a core requirement — yet with everyone going green and an abundance of advice coming our way, how do we know who and what to believe when it comes to energy efficiency?
2012 Best In Class Winners
See who FE&S readers named this year’s Best In Class winners. Manufacturers were evaluated for product quality, product value, product design and aesthetics, service and support, sales reps, product inventory and available product information. Click here to see the complete results.