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.

Q&A: Garrett Peck, general manager and Michael Stanton, executive chef, The Heathman Hotel, Portland, Ore.

Even though the Heathman Hotel and Heathman Restaurant and Bar are two different businesses, the operations are symbiotic.

Greening the Whole Process

When it comes to sustainable foodservice equipment, there's been plenty of discussion about energy- and water-saving items. But what happens to foodservice equipment at the beginning and end of its service life and how the manufacturer creates, ships and, in some cases, renews or recycles is just as important in the sustainability discussion. Those points in between — and we don't just mean cooking and operating — count.

Study Outlines Opportunities and Challenges for Service Agents

Survey of CFESA members showcases growth areas by market segment and equipment type.

Touch Tablet Technology in the Kitchen and Dining Room

iPads and tablets are taking restaurants by storm and improving efficiencies

Equipping Foodservice Operations for the Clockless Life

While at first it may seem daunting from a labor perspective, it is possible to cater to consumers' needs around the clock through careful plan development and equipment selection, as these non-commercial operators have shown.

Classic Meets Modern: How Brasserie Jo Became Paris Club

Here is the story about how Lettuce Entertain You Enterprises, a multi unit operator, renovated its iconic French restaurant in Chicago to create a hipper and more updated location with strong ties to its culinary roots.

How to Evaluate Foodservice Equipment Following a Flood

A former service agent shares a some tips on how to evaluate foodservice equipment in the aftermath of a flood.

Waste Management: Preventing Waste Before It Happens

When foodservice professionals discuss waste management, the conversation generally turns to composting, recycling, and donating excess food — anything that happens after the food has been wasted. But what about preventing the waste from occurring in the first place?

Future Foodservice Leaders: Lisa Krausman

Future Foodservice Leader Lisa Krausman, University of Northern Iowa Dining Services

Future Foodservice Leaders: Michael Berard

Future Foodservice Leeader: Michael Berard, Commercial Kitchen Consulting

Future Foodservice Leaders: Jameel Burkett

Future Foodservice Leaders: Jameel Burkett, Burkett Restaurant Equipment