Sous Chef, Catering Department
University of Illinois at Urbana-Champaign
Educational background: High school diploma, New York City
Years in foodservice: 21
Age: 39
Production Chef
University of Illinois, Urbana-Champaign
Educational background: CIA Baking and Pastry Alum
Years in foodservice: 15, including 5 at University of Illinois
Age: 33
Catering and Special Events Manager
University of Michigan, Ann Arbor
Educational Background: BS in Hospitality Management from the University of Kentucky
Years in foodservice: 10, including more than 6 years in catering and events
Age: 28
Assistant Manager, Berkshire Dining Commons
University of Massachusetts Amherst
Educational background: Bachelor’s degree in Agriculture Management from University of Delaware
Years in foodservice: 12, including over 6 years at UMass in both Berkshire and Hampshire Dining Commons
Age: 42
Start saving energy costs on one of the most energy-intensive appliances in commercial foodservice facilities: water heaters.
Chef de Cuisine, Residential
The University of Michigan, Ann Arbor
Educational background: Associate degree in Culinary Arts, Schoolcraft College; Bachelor’s degree
Years in foodservice: 14
Age: 29
The better-burger segment continues to expand as discriminating consumers seek unique and upscale versions of a perennial favorite.
Training kitchens, a full-service restaurant and a retail bakery support basic and contemporary skill development.
OceanView’s Counter Culture, 3rd Kitchen and Spice bring new flavors and dining adventures to this sprawling campus.
Campus dining has evolved to become an innovative, engaging and deliciously appealing part of the college experience.
A trio of esteemed consultants engage in a wide-ranging discussion about the issues affecting the foodservice industry both today and in the future. Our panelists share their experiential knowledge to address such topics as consumer-driven trends affecting equipment specification, the evolving role of technology in foodservice design, maximizing labor through creative solutions and much more.
With its rapid growth rate and appeal to younger consumers, delivery will only become a larger figure in the foodservice industry landscape. Here are five ways this emerging trend will impact foodservice operations.
Operators in the competitive steakhouse segment focus on sourcing, quality, flavor and preparation to distinguish menu items and bring out the best in the meat.
