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.
Foodservice designers have it tough these days. Not only have they had to cater to the largest group of restaurant diners ever, Baby Boomers, they now need to design for the next, even larger generations of customers: Millennials and the up-and-coming group of diners, Gen Zers (21 years old and younger).
Food trucks remain a popular trend in the commercial foodservice space. Here are two examples of on-site operators leveraging food truck technology to provide meals during a dining hall renovation and feed children in need during the summer months.
Given that narrowing profit margins and rising food costs are part of the norm these days, deciding what should stay, go or show up on menus has become an even more complex task.
Proper servicing of foodservice equipment is an often-overlooked aspect of restaurant fire prevention. In this article, a veteran service agent explores some key cooking equipment-related areas foodservice operators should address to reduce the likelihood of a fire.
A quick look at some of the nation's most innovative campus foodservice programs shows that any chasm of relevancy, quality or buzz-worthiness that traditionally separated college and university dining from commercial operations has now been filled in.