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.
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.
Juice bars offer traditional foodservice operators such as colleges, hospitals and even B&I the opportunity to cash in on consumers' desire to purchase more healthful menu items. Of course, making this kind of transition requires several key foodservice equipment and design considerations.
Even the most basic rotating rack oven requires a significant upfront investment from foodservice operators. These operators should take a few basic steps to make sure that investment pays off over the long-term.
Lesson Learned: Food trucks can test-drive a concept and build a solid customer base before a brick-and-mortar restaurant opening.
Lesson Learned: Use a combination of food truck and brick-and-mortar business to maximize daypart potential, boost revenues and grow a larger customer base.
These days it's all in — the right way — or bust. A few years after the food truck boom swept the industry and the nation, the segment shows no signs of stalling or slowing, but the competition is a survival of the fittest. Those who planned their concepts, menus, operations and mobile kitchens well from the get-go and adapted along the way now operate in the fast lane. The rest have suffered — or shuttered.