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.

Exhibition Kitchen: NAO, San Antonio

When the Culinary Institute of America expanded its San Antonio, Texas, campus in 2010 to establish an associate degree program there, part of the vision was to include a venue that would serve as both an instructional lab and a full-service, commercial-style restaurant. The result is Nao, a 4,400-square-foot restaurant that gives students in their last 12 weeks of the program "real world" experience in both the front and back of the house.

Exhibition Kitchen: Restaurant R'evolution, New Orleans

The show-stopping main kitchen at Restaurant R'evolution is something of an expo kitchen — all diners are invited to take a behind-the-scenes tour of the gleaming 2,500-square-foot space. But it's R'evoution's second, smaller kitchen that co-chefs John Folse and Rick Tramanto had designed to deliver a uniquely interactive dining experience.

Remodeled Larkin High School Cafeteria Reduces Student Wait Times and Improves Productivity

Despite a tight budget, this new design will become a model other schools in the district follow as they look to enhance the quality of food and service they offer students and faculty.

Designing for Central and Shared Kitchens

Driven in part by the food truck boom, central and shared kitchens continue to grow in popularity. Here the owner of a Chicago area shared kitchen shares with us the key foodservice equipment and design implications for this type of foodservice operation.

When to Replace: Pizza Ovens

An overview of the maintence of pizza ovens. 

Health Takes the Lead at Sound Bites Café at NPR Headquarters in Washington, D.C.

Employees and visitors at this new headquarters building can partake in a refreshed culinary experience that complements the company's on-site wellness program.

Sustainability in Foodservice: Where We Stand Today

Sustainability has become a standard part of the foodservice industry's lexicon. Individual members of the community have long embraced the concept. But actually putting it into practice? Well, that's been a different story. Until now.

Finding Future Foodservice Leaders

Recruiting next-generation foodservice professionals begins with knowing what attributes a company values in their workforce and treating their current employees well.

Fresh Market and Café and Pizza Hut Boost Traffic at Alfred State College’s 10 Elm Retail Operation

A small yet efficient kitchen supports a year-old convenience market and café and a refurbished Pizza Hut franchise at a retail unit with a long history.

Breaking Down 2014's Top Chef Trends

Consultant Karen Malody shares insights on each of the top trending food prep methods of 2014.

Making Space for Servicing Equipment

From utilities to doorways, the physical space an operation occupies can impact service costs.