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.
An engaged and cooperative supply chain can go a long way toward helping foodservice operators function in a more effective and efficient manner. Cultivating a collaborative environment that allows this to happen requires clear and consistent communication and all parties understanding and executing their roles.
Just five years ago the availability of sustainability and other cost calculators was scarce. These days, though, the scope of calculators has grown exponentially, ranging from calculators for specific equipment types to others designed to determine energy, water and total life cycle cost savings. They’ve also become more accurate.
Even though the Heathman Hotel and Heathman Restaurant and Bar are two different businesses, the operations are symbiotic.
When it comes to sustainable foodservice equipment, there's been plenty of discussion about energy- and water-saving items. But what happens to foodservice equipment at the beginning and end of its service life and how the manufacturer creates, ships and, in some cases, renews or recycles is just as important in the sustainability discussion. Those points in between — and we don't just mean cooking and operating — count.
While at first it may seem daunting from a labor perspective, it is possible to cater to consumers' needs around the clock through careful plan development and equipment selection, as these non-commercial operators have shown.
Here is the story about how Lettuce Entertain You Enterprises, a multi unit operator, renovated its iconic French restaurant in Chicago to create a hipper and more updated location with strong ties to its culinary roots.
A former service agent shares a some tips on how to evaluate foodservice equipment in the aftermath of a flood.
When foodservice professionals discuss waste management, the conversation generally turns to composting, recycling, and donating excess food — anything that happens after the food has been wasted. But what about preventing the waste from occurring in the first place?