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 Innovators: University of California Santa Barbara, Santa Barbara, California

Tasting Tables, Produce Wheel Help Keep Things Fresh and Fun

College Innovators: Villanova University, Philadelphia, Pennsylvania

Customization, Changing Diets Drive Everything

Bolton Dining Commons Enhances Campus Life at the University of Georgia in Athens

Dining at the University of Georgia (UGA) has long received national media attention and awards for its creativity and high customer acceptance. Now the new Bolton Dining Commons takes the University of Georgia’s dining program to new heights.

College Innovators: Yale University’s School of Management, New Haven, Connecticut

New Venues Raise the Bar on Quality, Transparency

What Integrated Project Delivery Means for the Foodservice Industry

With the principles of lean design and construction catching on in foodservice design, designers and kitchen equipment contractors need to work more efficiently with architects and other members of the project team. One approach that is growing in popularity is integrated project delivery.

Flooding Could Mean Problems for Outdoor Walk-ins

Enough rain fell on Texas last month to cover the entire state — all 269,000 square miles of it — in eight inches of water.

Two Huge Places For Contamination and How to Stop It

Written by Emily Mirren, Communications Officer, Spaceman USA

Ice machines and commercial soft-serve machines must be carefully maintained to ensure the safety of patrons.

Creativity is the Cure for Healthcare Foodservice

Healthcare foodservice providers must dig deep into their creative wells as the wild healthcare ride becomes more tumultuous with demands for cost containment and quality improvements.

Innovative by Design: Case Studies in Healthcare Foodservice

Today's innovative healthcare foodservice providers tend to be masters of multiple disciplines. Their business models often range from retail to catering to patient foodservice, with a few grab-and-go options tossed in for good measure.

Infinity Retail Café Renovation and Expansion at Aurora Medical Center Kenosha in Kenosha, Wis.

A small linear retail location barely met the needs of visitors and staff at Aurora Medical Center Kenosha for many years. But an ever-expanding outpatient population paired with the hospital's expansion to 73 inpatient beds eventually rendered the existing space insufficient.

Rehab Kitchens at Ohio Presbyterian Retirement Services in Wilmington, Ohio

As the U.S. population ages, continuing care retirement communities (CCRCs) continue to grow at an unprecedented rate. A key component at these CCRCs is foodservice, which also continues to grow and evolve to meet the needs of the burgeoning segment.