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.
Known for their “wow” factor and custom designs, celebrity-chef-driven designs pose their own set of challenges. By taking a team-first approach and remaining true to the menu and desired brand experience, foodservice designers can overcome these challenges and produce jaw-dropping results. Designer Ken Schwartz of SSA shares his experiences in this article.
Thanks to the Affordable Care Act and an increasing emphasis on healthier eating, healthcare foodservice remains in the spotlight. These operators not only feel the need to increase the quality of the food they offer but their menus have to be healthier and more diverse than ever before.
The Sodexo team at Memorial Hermann Memorial City Medical Center in Houston wanted to provide an upscale menu rarely seen in healthcare settings. It did just that with the cuisine at Medical Plaza North Café, which serves employees working in a 27-floor office building, various medical office buildings and at the hospital.
A T-line for tray assembly allows peak meal output for more than 1,500 meals a day with notable enhancements to food quality and a reduction in waste.
Evolving cook-chill may seem like an oxymoron to some foodservice operators whose experience with this technology hasn't been positive. But at Ohio State University Wexner Medical Center in Columbus cook-chill has evolved with much success and praise.
Food has always taken center stage at Robert Wood Johnson University Hospital in New Brunswick, N.J. Tony Almeida, director food and nutrition, believes in raising the bar as part of the healthcare facility's culture.