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.
Today's innovative healthcare foodservice providers tend to be masters of multiple disciplines. Their business models often range from retail to catering to patient foodservice, with a few grab-and-go options tossed in for good measure.
A small linear retail location barely met the needs of visitors and staff at Aurora Medical Center Kenosha for many years. But an ever-expanding outpatient population paired with the hospital's expansion to 73 inpatient beds eventually rendered the existing space insufficient.
As the U.S. population ages, continuing care retirement communities (CCRCs) continue to grow at an unprecedented rate. A key component at these CCRCs is foodservice, which also continues to grow and evolve to meet the needs of the burgeoning segment.
Elevating pizza to a new level of popularity at Rex Healthcare took a lot of work, but the end result continues to exceed expectations.
A rapidly evolving healthcare environment has led to a number of organizations aligning with one another. This can impact the population these healthcare foodservice operators need to serve as well as how they provide food and nutrition services. Such was the case with the 72-bed Syosset Hospital when it took on a 32-bed orthopedic program from another hospital in February of 2014.
This has been quite the year for Dan Henroid, MS, RD, director of Nutrition and Food Services (NFS), and sustainability officer for UCSF Medical Center, and his staff. They've had a major operational expansion and made gargantuan adjustments to their services.
The continuing popularity of fast-casual concepts keeps drawing the attention of some of the fine-dining segment’s biggest names. But designing and equipping a fast-casual restaurant can differ greatly from developing a fine-dining concept, as one design consultant and chef point out.
Commercial kitchens can easily run in the tens, even hundreds of thousands of dollars. With that sort of outlay, operators spend long hours working with design consultants and dealers to specify equipment that best fits their budget and their needs.
Seems as if every foodservice design project today operates on a fast track. So how can design teams accomplish what used to take years in a matter of months? One seasoned foodservice consultant suggests a variety of steps including leveraging technology, improving communication and going back to the basics.
While much of the focus today centers on healthy eating for consumers, protecting foodservice workers’ health should be an important consideration for operators across all industry segments.
Planned maintenance. Preventative maintenance. To many foodservice operators, the two are one and the same. But to foodservice equipment repair agencies, the phrases have very different meanings that should matter to those who run a kitchen.