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.
From iPads to combi ovens to high-tech ice machines, there seems to be no shortage of technological innovations available to foodservice operators today. The challenge is sifting through all the promise the various forms of technology offer to find a solution that will enhance the customer experience and provide a positive return on the foodservice operation's investment.
With the economic climate slowly starting to rebound, here is a look at what steps foodservice operators should take to ensure their businesses are ready to take advantage of the improved business conditions.
While the future of healthcare in the U.S. remains unclear, one thing that remains certain is that sooner or later nutritional disclosure will be a mandate that foodservice operators will need to address.
From Sous Vide to Pickling to Liquid Nitrogen and a few others, this month's Specifier takes a closer look at these foodservice operator defined trendy preparation techniques and the operational considerations associated with them.
Both consumer and commercial grade products can earn Energy Star ratings. But the testing that goes into achieving this rating can differ dramatically depending on product category. Such is the case with commercial kitchen equipment.
In researching its article "The Truth and Consequences about Energy Star," FE&S requested an interview with a representative from Energy Star and the Environmental Protection Agency. Unfortunately, the EPA could not arrange an interview but its media relations department did provide answers via email to the six questions submitted by FE&S. Below please find the EPA's responses to FE&S' questions about the Energy Star program.
Everyone knows about Energy Star. What most foodservice professionals don't realize is that the program is about to undergo some significant changes that could impact the industry.
Some say the Kimpton Hotel group was ahead of its time almost a decade ago when they started introducing environmentally friendly initiatives before the term "green" had washed over the country.
Sourcing energy-efficient and water-saving equipment and reducing waste in labor and production are ways to develop more sustainable foodservice operations.