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.

College & University Foodservice Innovators: North Carolina State

State-of-the-Art Retail Foodservice Shines in New Venues

College & University Foodservice Innovators: University of Minnesota

Display Prep, Small Plates and Sustainability All Star at a New Res-Hall Restaurant

College and University Foodservice Innovators: Vanderbilt University

A Creative Playground for Tall-Toque Chefs

College and University Foodservice Innovators: Virginia Tech

New Burger '37 Joins Long Line of Destination Dining Concepts

Working on Celebrity Chef Restaurants Poses Unique Challenges

Known for their “wow” factor and custom designs, celebrity-chef-driven designs pose their own set of challenges. By taking a team-first approach and remaining true to the menu and desired brand experience, foodservice designers can overcome these challenges and produce jaw-dropping results. Designer Ken Schwartz of SSA shares his experiences in this article.

5 Healthcare Innovators

Thanks to the Affordable Care Act and an increasing emphasis on healthier eating, healthcare foodservice remains in the spotlight. These operators not only feel the need to increase the quality of the food they offer but their menus have to be healthier and more diverse than ever before.

Restaurant Quality Menus Blast Off at Memorial City Medical Center’s Medical Plaza North in Houston

The Sodexo team at Memorial Hermann Memorial City Medical Center in Houston wanted to provide an upscale menu rarely seen in healthcare settings. It did just that with the cuisine at Medical Plaza North Café, which serves employees working in a 27-floor office building, various medical office buildings and at the hospital.

Evolving to À La Carte Room Service for Patients at University of Michigan Health System in Ann Arbor, Mich.

A T-line for tray assembly allows peak meal output for more than 1,500 meals a day with notable enhancements to food quality and a reduction in waste.

A New Take on Cook-Chill Heats Up Operations at Ohio State University Wexner Medical Center

Evolving cook-chill may seem like an oxymoron to some foodservice operators whose experience with this technology hasn't been positive. But at Ohio State University Wexner Medical Center in Columbus cook-chill has evolved with much success and praise.

White Toque Culinarians Raise the Bar at Robert Wood Johnson University Hospital

Food has always taken center stage at Robert Wood Johnson University Hospital in New Brunswick, N.J. Tony Almeida, director food and nutrition, believes in raising the bar as part of the healthcare facility's culture.

Restaurant-Style Food Delivers at UCSF Medical Center’s Room Service Program

Offering patients food selections similar to the ones that appear on retail menus continues to gain popularity at hospitals across the country. Patients at the 550-bed University of California, San Francisco (UCSF) Medical Center now have the opportunity to choose from menu items that are also available at the various restaurant-style concepts in the center's retail cafes.