- Published: December 18, 2017
- Written by Amelia Levin, Contributing Editor
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.
Learning to live with the uncertainties of Mother Nature represents one substantial and inescapable trial for operators when they join the farm-to-table movement. Finding creative ways to manage any increased food costs associated with these fresh, locally sourced products represents the other key challenge. Food costs can spike not only from higher prices but also from unsatisfactory yield and unnecessary waste.
Roughly four or five years ago, BIM (building information modeling) took the foodservice industry by storm. This product was supposed to revolutionize the way the foodservice industry designed operations. And for good reason. BIM's benefits are many — chief among them is the ability to provide operators with a three-dimensional preview of their kitchens before they are built, clash detection that helps coordinate utilities and structural elements, and the ability for entire project teams to work together in real time.
While equipment may be the backbone of any commercial kitchen, if it’s not ergonomically and thoughtfully placed, it won’t perform to its full potential. The same might be said of staff. Wasted movements and wasted steps cost operators time and money. But effectively designed workstations optimize equipment and labor to create a best-of-both-worlds situation that keeps kitchen workflow moving smoothly.
With consumers placing a high priority on convenience, delivery remains one of the fastest growing trends in the foodservice industry.
Foodservice operators, dealers, manufacturers and reps are invited to submit entries to FE&S’ 2018 Performance in Tabletop Awards, which recognize excellence in the strategic and functional application of permanent tableware in the following five categories:
Deadline to submit is Jan. 15, 2018. Complete details at fesmag.com/2018tabletop
Boomer-Friendly Concept Kicks Casual Dining Up a Notch
The evolution of Latin-Asian-inspired concepts now takes shape as mashups of specific Latin and Asian cuisines. Like Cuban-Vietnamese and Mexican-Korean, the dishes are more representative of global food today, not just a washed-out version of fusion like in years past.
Panelists at Datassential's Foodscape event offer tips and insights to improve off-premise food.
Balancing customer satisfaction and the bottom line means operators walk a tightrope as they apply a cornucopia of ingenious solutions to persistent challenges.