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.

Coffee Shop Percolates Sales and Satisfaction at University of Utah Hospitals and Clinics, Salt Lake City

Hospitals operate 24/7, meaning there is always staff on hand and someone, either a staff member or someone visiting the facility, is usually looking for something to eat or drink. To help meet that need University of Utah Hospitals and Clinics operates a licensed Starbucks Cafe that's open 24/7.

Healthcare Foodservice Takes the Lead with Creative Solutions

Americans must hold on to their hats to weather the wild ride the country has been taking since the implementation of the Patient Protection and Affordable Care Act. Healthcare foodservice professionals are responding to the ever-changing environment with creative solutions for containing costs; generating revenue; providing responsive, high-quality, patient-centered care; introducing wellness-focused initiatives; and applying information and machine technology to enhance efficiency and improve the quality of food and service. Add to this finding ways to work within consolidated healthcare systems and this year promises to present unprecedented challenges.

What Keeps You Up at Night?

From identifying new talent to dealing with shorter project lead times to managing customer and supply chain relationships, today's foodservice professionals face no shortage of challenges that can lead to many sleepless nights. So we at FE&S asked a handful of industry leaders to discuss the issues affecting their businesses and segments.

Next Steps in Healthy, Hunger Free Kids Act to Take Affect

A study by Chartwells and Cornell shows three ways to increase the consumption of fruits and vegetables among school children.

Four Mistakes to Avoid When Going Green

Entrepreneur Mark Samuels of Nimbus Eco shares his thoughts on how restaurants and other commercial foodservice operators can serve their customers responsibly.

From Parks to Airports: Developing Non-Traditional Foodservice Concepts

 

Designing a restaurant is one thing. But developing a concept for a restaurant in a park? That's a whole other story entirely.

 

Microsoft Raises the Dining Bar with Cafés 9 and H in Redmond, Wash.

Competing for the best and brightest employees in the technology universe, Microsoft continuously builds and remodels cafés to drive participation, introduce meaningful technology into the customer experience, drive guest satisfaction and enhance customer convenience through improvements such as reducing queue times.

College Foodservice Trends: Destination Dining with On-Campus Restaurants

Times are changing. College and university foodservice operations make this clear year in and out. Though sleek serveries and fresh marketplaces continue to reign as the eatery of choice in higher education dining, students also want full-service restaurants and more mixed, all-purpose spaces to eat, lounge, congregate, study and be entertained all in one place.

Food Industry Alliance Publishes Toolkit for Reducing Food Waste

Offers Solutions and How-To Advice for Manufacturers, Retailers and Restaurants

McMurdo Station: A Remote Feed

Foodservice at Antarctica’s McMurdo Station was enhanced with updated equipment that saves time, labor and costs while providing expanded menu options.

Designing Equipment: How One Consultant Works with Manufacturers

While many foodservice consultants specify pieces of equipment, few actually have the opportunity to aid in designing equipment. One foodservice consultant who often assists manufacturers in developing equipment items shares the lessons she's learned over the years that can help designers make informed specifications.