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.
Millennials visit restaurants more than other generations so understanding what resonates with them can be the first step to building a foodservice operation that becomes a destination for this age group.
Few people learning a new skill set would want to do so using 40-year-old technology. Unfortunately, that was the exact scenario facing students enrolled in the ProStart program in Rolling Meadows High School in Rolling Meadows, Ill.
The increased temperatures and bump in summer business can cause trouble with refrigeration equipment but it doesn't have to.
By leveraging his creativity and partnering with an area rep firm, Ohio restaurateur Steve Schimoler has turned a 1920s-era bank into a dynamic foodservice operation that includes a burgeoning restaurant, test kitchen and more.
Though ventilation may not seem that interesting a topic on the surface, this is precisely the area of the kitchen that has seen the most technological advancements in terms of energy efficiency and design.
Although there continues to be much debate over specifications, verification testing and more, the common bond that unites everyone working with Energy Star for the commercial foodservice industry is a strong desire to see this iconic symbol for conservation remain relevant.