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.
Flexible equipment helps quickly prepare menu items from more than 35 countries and contributes to a top-notch sustainability program.
Uncertainty, cost containment, patient-centered care, retail cafés and wellness all make the list of top trends in today's ever-challenging, ever-dynamic world of healthcare foodservice.
Ten dining concepts and a convenience store work together to create a vibrant retail dining scene in a facility that's become a campus hub.
The view of foodservice on Michigan State's campus continues to improve thanks to renovation projects like The Vista at Shaw, which transformed an outdated cafeteria into a chef-driven dining venue with a sustainability focus.
Change is inevitable in a foodservice operation. To minimize the disruption, it is important to design in flexible options such as multi-use foodservice equipment, utility distribution systems and more.
For operations like convenience stores and delis, refrigerated display cases are among the most essential pieces of equipment. They provide a way to offer prepared foods and single-serve drinks that is both safe and cost effective.
At first glance, renovating a space may seem cheaper and less complicated than building a new foodservice operation from the ground up. That's rarely the case, however, and renovations require extensive up-front research, coordination and more to ensure projects go smoothly.
An efficient, casual café bridges the university’s main and downtown campuses and forges a partnership with the local community through its comfortable environment and fresh, made-to-order fare.
With the advent of food on TV and a celebrity chef-inspired culture, consumers want better food everywhere they go, and that includes at the ball park. That’s why today’s stadium foodservice needs to be flexible enough to handle changing menus and have enough capacity to feed large crowds in short periods of time.