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.

Renovation Reaps a Renewal

West Virginia University's five-year project brought its dated foodservice facilities into the 21st century

Sustainability: Starbucks Rolls Out Recycling for Recyclable Disposables

Sustainability: Case Study: Phasing In Sustainability at Kimpton Hotel Properties

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.

Sustainability: The Role of Equipment and Supplies in Creating Greener Foodservice Operations

Sourcing energy-efficient and water-saving equipment and reducing waste in labor and production are ways to develop more sustainable foodservice operations.

Energy Saving Maintenance Tips for Foodservice Equipment

Veteran service agent Bruce Peeling shares some basic foodservice equipment maintenance tips that will help ensure an item continues to function at peak efficiency.

Green Tip: The Role of Cleaning and Maintenance in Energy Efficiency

When trying to create an environmentally friendly foodservice environment, most operators take the proper first step of specifying energy-efficient equipment. What often gets overlooked, though, is the fact maintaining an energy-efficient environment is much more of an ongoing process that requires proper cleaning and maintenance of equipment.

What to Look for When Investing in Foodservice Technology

Next month, all eyes in the foodservice equipment and supplies space will be on Orlando, Fla., thanks to the biennial NAFEM Show. This event will be all about the products and the innovative ways we, as foodservice professionals, use them. While the show does a wonderful job of shining a spotlight on foodservice technology, other market factors, such as the new healthcare legislation and the never-ending drive to enhance productivity, continue to increase awareness in this area.

Top Design Trends for 2011

Three veteran foodservice consultants provide their take on some of the leading foodservice trends and the related design and equipment issues.

Shopping the Show: Tips from Chef Brad

Brad Barnes, CMC, the first NAFEM endowed professor at the Culinary Institute of America, says getting the most out of attending The NAFEM Show starts with doing your homework and creating a plan well before your plane touches down in Orlando. It also takes being proactive on the show floor. Here's his one-two punch strategy for working the show:

Equipping for the Future: Get it Done at The NAFEM Show

For anyone looking to buy, sell or research foodservice equipment and supplies, the biennial NAFEM Show is one great place to get it done.

Waste Management: Lessons Learned

As a result of a waste management initiative that focused on a pair of corporate cafeterias, Intel and Bon Appetit developed some best practices in food handling and waste reduction. Here are a few lessons they learned and how they have been applied in Intel’s two Hillsboro, Ore., dining facilities.