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.
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.
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).
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.
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.
The country's move toward a more sustainable food system will impact kitchen design and foodservice equipment specification in the future.
Imagine walking into a restaurant or building where an entire wall brings light to a room using a series of panels dim enough to stare at comfortably and sophisticated enough to change colors, display images or even play videos.
Developing the kitchen of the future will require foodservice designers and operators to challenge conventional thinking and explore new ways to balance the need for capacity with the need to become more efficient. The net result will be a more thorough and thoughtful design process.