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.

Emerging Trends in School Foodservice

Fresh. Healthy. Scratch cooking. These buzz words dominate today’s school foodservice industry. But what impact can these trends have on operations that were doing little more than heating and serving meals until now? Read on to find out.

The Impact of Service on Total Cost of Ownership

"Total cost of ownership" represents one of the foodservice equipment industry's most ubiquitous and misunderstood terms.

The Kitchen "Shrink": The Downsizing of Commercial Kitchens

In today's restaurant environment, the old adage "bigger is better" doesn't necessarily hold true anymore, at least when it comes to the kitchen. Savvy operators find that an intelligent redesign — along with equipment reconsideration — allows them to reduce the size of the kitchen without compromising food quality or production capabilities.

Nourishing Kids with Refurbished and New Cafeterias and Kitchens at Houston County Schools in Perry, Ga.

Creative cafeteria and kitchen design on a limited budget improve staff efficiency and customer satisfaction at Miller Elementary and Langston Road Elementary.

Trend Alert: The Growth of Foodservice Hobbyists, Community-Driven Concepts, Customization and Veggies

At Technomic's annual Trends & Directions Conference in Chicago, representatives from the research firm did what they do best: outlined a handful of trending topics and backed them up with supporting data, an economic overview and even more data. Here's a look at a few factors that will influence the foodservice industry in the coming year.

College-Ready Innovation

A glass-walled dining hall that converts to a concert venue; a restaurant designed to serve and train special needs students; lush organic gardens; cafés touting pour-over coffees; paleo-diet-friendly brownies and cardamom-infused blueberry tarts; celebrity chef demos; industry-leading sustainability programs; food trucks; bulk organic and local food sales; smartphone apps and social media — all of this and more is found today in the world of college and university dining.

College Innovators: Berklee College of Music

A Fresh Arrangement of the Living-Learning-Dining Theme

College Innovators: Concordia College, Moorhead, Minnesota

Experiential Learning is Big on the Menu

College Innovators: Denison University, Granville, Ohio

A Multi-Faceted Approach to Sustainability

College Innovators: Ferris State University, Big Rapids, Michigan

New Quad Café Marries Residential, Retail Dining Concepts

College Innovators: Kansas State University, Manhattan, Kansas

New Center Will Totally Engage Students, Community