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.

Case Study: The Cheesecake Factory's Solar Installations

In an effort to reduce the massive amount of energy used to heat water, The Cheesecake Factory enlisted the help of Sun Light & Power, a Berkeley, Calif.-based firm that designs and builds solar panels for companies, to install the light-catching units on its rooftop.

13 Trends and Issues to Watch in 2013

Trends come and go. That's why they're called trends. But some stick around for longer periods of time, having greater impact on the foodservice industry. We've identified some of those stronger trends that picked up steam in 2012 and seem to be headed for greater impact in 2013. Take a look.

Winter Weather, Customer Traffic Justify November Service Call

The end of the year can be an incredibly busy and lucrative period for foodservice operations. Holiday shopping means more people are out and about, making them more likely to stop at a restaurant for a meal or snack. Family get-togethers also equal more meals out.

CFESA's Maintenance Tips for Ranges

Some tips on maintenance from CFESA.

The Future of School Foodservice

Thanks to USDA mandates, there is a greater push among K-12 schools to provide fresher, better-for-you meal options. As a result, the equipment packages these foodservice operators now emphasize multi-use items and cold and hot-food holding.

Fashion Forward: Trends in Tabletop

Creativity is back.

Green Tip: Trayless Dining

Trayless dining took the college foodservice sector by storm a few years ago, just as the sustainability movement began taking shape. Trayless dining means less food waste (because students are not piling on mounds of food they won't end up eating), in addition to potentially less energy and water use (because trays aren't run 24/7 through a flight-type dishmachine).

Buyer Beware: Understanding the Maintenance Implications of Energy-Efficient Foodservice Equipment

Buying energy-efficient foodservice equipment is not enough to realize the savings these items promise or to lessen the impact an operation has on the environment. Proper maintenance and usage go hand-in-hand with realizing these goals.

The Tasting Room’s 100-Course-Meal

Restaurants throughout Oklahoma City, Okla. took on the challenge of a lifetime, something only most chefs might dream of doing: cooking, plating and serving a 100-course meal spanning 15 hours. Imagine the tabletop need — and potential.

Defining the Sustainable Kitchen

Some tips from Greg Christian on how to create a sustainable kitchen with the proper equipment.

No Warranty...Now What?

Following manufacturer checklists and carrying out preventative maintenance can add years to the life of foodservice equipment.