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.

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Growth in the B&I Segment and Action Cooking

As more companies strive to recruit and retain the best and brightest employees, they are making a renewed commitment to business and industry foodservice operations. Once an afterthought, these operations now embrace major foodservice industry trends including farm to table menus and kiosks that support flexible beverage and dining options during non-peak periods.

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B&I Case Study: VF Outdoor, Inc., Alameda, Calif.

VF Outdoor, Inc., a subsidiary of VF Corporation, recently completed construction of its new corporate headquarters for its action sports retail brands The North Face, JanSport and lucy in Alameda, Calif.

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B&I Case Study: Adobe Lehi City, Utah

Adobe's newest architecturally and artistically forward location amidst the scenic Rocky Mountains brought in Bon Appetit Management Company to manage the day to day operations of its new servery and nearly 10,000-square-foot atrium that offers dining and comingling for the software giant's nearly 2,000 employees.

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UW Street Food, University of Washington, Seattle

Lessons Learned: Use food trucks to bring more diverse food offerings to customers in underserved areas, and stabilize or boost revenue during periods of renovation.

Green Tip: Water Filtration Systems

Water filtration systems have improved dramatically over the years, and the range of options for use and types of use have increased, as well.

Building Better School Cafeterias

There's no question the school foodservice landscape has changed dramatically in the last year and continues to do so. In fact, many trends and movements in school foodservice have opened up new, untapped areas for designers and management advisory services consultants, from creating college-level serveries to helping reduce waste through more scratch cooking and other initiatives.

The Future Is Now: Meet the New Foodservice Leaders

Attend most any foodservice industry event and one of the more common concerns is identifying those individuals that will serve as this community's leaders in the years to come. Of course, what people in the foodservice industry may fail to realize is that the next generation of leaders may already have arrived and are waiting their turn in the spotlight.

Consider Planned Maintenance When Budgeting

With the business environment slowly plodding along, a growing number of foodservice operators continue to repair rather than replace their foodservice equipment. In order for this money-saving step to truly benefit the business, however, foodservice operators should invest in planned maintenance for their equipment.

CFESA Service Tips: Charbroilers

Charbroilers are one of the most straightforward pieces of foodservice equipment but servicing them should not be taken lightly.

Rotisseries: An Overview

The biggest benefit of rotisseries is that customers can see product cooking, which promotes the theater experience and can increase revenue.

How to Know When to Replace a Rotisserie

The volume and type of product can impact the service life of a rotisserie.

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