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Foodservice design consultant Jim Webb, principal of Webb Design, shares his thoughts on the top trends or movements in kitchen and hospitality design for 2010 and beyond. Ideas such as sustainability and multi-use spaces have been relevant for some time, but many foodservice operators are just now starting to implement them.
Here are 10 concepts and trends foodservice operators should master if waste management is a priority.
Once upon a time, the topic of waste management conjured images of messy garbage handling, hauling and processing.
Merging retail concepts and ideas with menu merchandising into unique food venues is an effective way to increase food sales and drive additional retail sales. Open kitchens, fresh meats, finished desserts, raw bars and satay grills are examples of merchandising the menu.
Although not as flashy as some other product-specific features, the warranty on a specific piece of foodservice equipment plays a critical role when an operator makes a purchase.
Despite the number of options available for reducing water costs associated with dishwashing, the drawback remains that there has been little research in terms of total life-cycle costs. “Usage can very day by day,” says Chris Moyer, manager of Conserve.restaurant.org, the National Restaurant Association’s sustainable information resource.
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