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.
From its broad sustainability initiatives to its designated peanut-sensitive dining hall, from its kosher meals to halal meat alternatives, and from its partnerships with celebrity chefs and the Culinary Institute of America (CIA) to its strong commitment to local and organic foods (40 percent of purchases), Stanford Dining has for many years and on many levels been on the cutting edge of campus feeding. Its new Arrillaga Family Dining Commons and Performance Dining program, however, take Stanford's knack for setting trends to new levels.
Referred to by students and staff alike as the cement bunker, the once state-of-the-art Gordon Commons dining hall on the University of Wisconsin-Madison campus was clearly past its prime. Built in 1965 to serve as the primary dining facility for some 3,000 students housed in nearby residence halls, as well as the school's central commissary, Gordon was stodgy, old school and out of step with the UW's progressive, competitive flagship Big Ten campus atmosphere. Despite efforts over the years to keep up appearances, it was campus foodservice at its most stereotypical.
Located in picturesque Burlington, the University of Vermont (UVM) is a leader on many sustainability fronts: One of the first universities to end the sale of bottled water, UVM's Sodexo-operated dining program also touts extensive pre- and post-consumer recycling, trayless dining, composting of food scraps, a student-run organic garden, steadily increasing purchases of locally produced "real" foods, sustainable seafood, biodegradable disposables and a partnership that recycles nearly 200 gallons of used fryer oil into biofuel each month. In early 2011, the school added another important element to its sustainability program: Eco-Ware, a reusable takeout container initiative that, after extensive pilot testing, appears to be taking hold.
It's not uncommon to see more consultants linking up these days, be it a casual partnership between a management advisory services (MAS) specialist and kitchen designer or full-blown merger combining both. Whereas in years past consultants — and all of us in the industry — may have kept more to ourselves, times are changing; many see forming partnerships as an opportunity to expand their services, segments, and reach.
Under pressure to contain costs and increase accountability, healthcare foodservice providers are focusing on improving patient and retail customer satisfaction. Innovative solutions to gargantuan challenges are appearing in operations nationwide.
A responsive, efficient room service program is bringing compliments from patients, staff and visitors and changing their perception of what patient foodservice can offer.
A rebranded food and nutrition department features the state-of-the-art, multiplatform WILDFLOWER café and room service by WILDFLOWER which offers patients a restaurant-style, on-demand food delivery system.
Ice machines are a paradoxical bunch. They can be the forgotten workhorse in a kitchen and often come in last on equipment purchasing priorities. But at the same time, they open up incredible opportunities for total-kitchen energy savings because of their improved efficiencies.
Writing a spec that meets a foodservice operator's needs in terms of form, function and finance requires a collaborative effort from start to finish. And holding spec remains in the best interests of all parties involved, including design consultants, dealers and reps. Here we explore some best practices for writing and holding foodservice equipment specifications.
Millennials visit restaurants more than other generations so understanding what resonates with them can be the first step to building a foodservice operation that becomes a destination for this age group.