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.

2011 Forecast Update

FE&S explores the impact of rising food and gas prices among other challenges facing the foodservice industry as it tries to emerge from economic doldrums.

Remote Restaurant Management Systems

New solutions allow proprietors to remotely manage their restaurant from a special tablet computer.

Tablet Time

This seems to be the year of the touch-screen ordering tablet for the foodservice industry.

A Closer Look at Emerging Foodservice Equipment Trends and Technologies

Foodservice technologies provide a glimpse of what's important to the industry today and a look at the focal points of tomorrow.

Extended Equipment Warranties: Nothing in Life is Free

On the surface, extended warranties for new pieces of foodservice equipment may seem like a low-cost way to help drive sales. But it is important to understand the hidden costs and how it impacts all members of the supply chain, including foodservice operators and service agents.

Our New Look

Welcome to the May issue of FE&S. I am especially pleased to present this issue for a couple of reasons. Number one, it is the big reveal for our FE&S redesign project.

More Than a Numbers Game

We at FE&S have the privilege of being the custodians of some of the foodservice equipment and supplies industry's most time-honored awards. Awards such as Dealer of the Year, Hall of Fame, Top Achiever, DSR of the Year, Facility Design Project of the Year and even Best in Class allow us to rightly recognize some of the foodservice industry's best and brightest performers.

Cultivating a Green Culture

Going "green" is no easy task. But cultivating a "green" culture, meaning working to get an operation's entire staff, management team, vendors and associates in line with sustainability initiatives in order to create a more viable business over time — well, that's an even more challenging task.

Using Wireless, Integrated Customer-Interfacing Technology to Boost Bottom Lines

iPhones and iPads. Tablets and tools. Digital technologies have gone well beyond the boundaries of kitchen or equipment operations — they're the basis for more convenient ordering, both online and in-store. Technology, when it comes to the field of customer-interfacing, has advanced. Let's face it: the touch screen is the new black.

NSF Presents Food Safety Leadership Awards

The NSF International Food Safety Leadership Awards program recognizes those individuals and organizations that have made a real and lasting impact on food safety.

Leveraging Foodservice Labor in a Postrecession Economy

Doing more with fewer employees is not a passing fad for foodservice operators. As a result maximizing staff efficiency requires getting the most from an operation's foodservice equipment package.