Foodservice Issues

Spotlights the challenges and opportunities that impact the application of foodservice equipment and supplies in the real world including green and energy efficiency concerns, foodservice equipment concerns, the impact of technology on foodservice, and the state of the foodservice economy.

Restaurant Design Refresh

restinstapic With so many restaurants and menu items making Instagram appearances it’s no wonder design represents a fast growing component of a restaurant’s success.

Functional by Design: Deli Stations

As foodservice concepts go, delis may not seem particularly trendy, but they’re actually very much on trend. First introduced to the U.S. in the late 1800s by German immigrants in New York, delis’ enduring popularity has everything to do with what and how modern consumers like to eat. Freshness, transparency, customization, quality, variety, convenience, mobility — all of that and more becomes standard fare at delis and deli-inspired sandwich concepts. And while classic Jewish delis have changed little over the years (they’re classic for a reason), modern delis are well suited to maintaining core brand promises while incorporating current culinary trends.

Which Comes First: Menu or Concept?

Design of the kitchen, as well as the front of the house, results from execution of the concept. The more attention paid to both in the design process, the greater the chance of success.

Extreme Output: High Volume Kitchens

High-volume kitchen operators drive efficiency through specific equipment, central kitchens and outsourcing prep.

Persian and Turkish Cuisine

As Middle Eastern flavors keep trending, American consumers continue to learn about Persian (Iranian) and Turkish cuisines, which share similarities in ingredients and dish styles.

New Kitchens, Old Buildings: Lead with your head (and a good inspection), not with your heart.

An older building may be replete with charm or in just the right neighborhood for your restaurant’s demographic, but it can also present supersized challenges. That’s especially true when it comes to the kitchen, where new installations in adaptive reuse projects and even seemingly simple renovations of existing facilities can leave operators months behind schedule and hundreds of thousands of dollars over budget if those challenges aren’t understood and planned for well before construction begins.

10 Low-Effort, Cost-Effective Green Ideas

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Sustainability remains a core component of the foodservice industry. Here’s a recap of 10 simple, cost-effective, ways foodservice designers can work with operators to reduce their energy consumption.

Workplace Hospitality: A New Value Proposition

Ask any corporate executive to name big, lose-sleep-over issues, and it’s likely that finding and retaining quality employees loom near the top of the list. Over the past couple of decades, companies have addressed those two perennial challenges in part with benefits and perks that make old-school insurance and retirement packages seem downright fuddy-duddy in comparison.

Functional by Design: Bars

Food may have the big name-making potential, but any restaurant operator will tell you that when it comes to adding energy and boosting profitability, the bar is the star. Markups and margins on liquor are exponentially better than those on food. What’s more, liquor isn’t perishable, and a tight team in a relatively small amount of space can run a highly profitable bar.

The Future of Food Safety

By mid-summer, 2018 had already been a busy year on the food-safety front. Hit with a long list of recalls and high-profile outbreaks from a variety of sources — romaine lettuce, precut melon and veggie trays, fresh eggs, a cereal brand and McDonald’s salads among them — industry and consumers alike were reminded that victory remains elusive in the battle against foodborne illness. Despite today’s more sophisticated systems and increased regulation, pathogens, pests and other substances harmful to human health continue to make their way into the food supply.