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Flexible equipment helps quickly prepare menu items from more than 35 countries and contributes to a top-notch sustainability program.
Uncertainty, cost containment, patient-centered care, retail cafés and wellness all make the list of top trends in today's ever-challenging, ever-dynamic world of healthcare foodservice.
Ten dining concepts and a convenience store work together to create a vibrant retail dining scene in a facility that's become a campus hub.
The view of foodservice on Michigan State's campus continues to improve thanks to renovation projects like The Vista at Shaw, which transformed an outdated cafeteria into a chef-driven dining venue with a sustainability focus.
Change is inevitable in a foodservice operation. To minimize the disruption, it is important to design in flexible options such as multi-use foodservice equipment, utility distribution systems and more.
For operations like convenience stores and delis, refrigerated display cases are among the most essential pieces of equipment. They provide a way to offer prepared foods and single-serve drinks that is both safe and cost effective.
At first glance, renovating a space may seem cheaper and less complicated than building a new foodservice operation from the ground up. That's rarely the case, however, and renovations require extensive up-front research, coordination and more to ensure projects go smoothly.
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