It’s that time of year when many people look to improve their diets and health. Chefs, restaurants and foodservice operators often turn to plant-based and even vegan meals and concepts to further that mission and also ease up their impact on the environment.
Best practices, ideas and inspiration from the industry, for the industry
Today the natural maturation of the foodservice equipment and supplies industry is paired with a more sophisticated operator base armed with more information than ever before. This continues to force change in the supply chain, including consolidation among dealers and manufacturers. How long will this period of consolidation last? How does it affect the way various-sized dealers and factories go to market? What will the supply chain look like in the future? Read on for these answers and more.
Casinos — the glitz and glamor segment of the foodservice industry — demand the best of those who work in that space.
A big expense, but kitchen exhaust systems are not the place to skimp.
Just in time for the holidays, here’s a look at some of the top catering trends and the latest in private dining spaces.
No longer viewed as mere amenities, hotel restaurants have become popular fixtures on the local dining scene.
Tired of hearing about Millennials and how to cater to them? You’re not alone. The good news is that it’s time to shift your focus to yet another demographic: Generation Z.
Fresh ... local ... small-batch ... artisan ... natural ... “better for you.” Those are all concepts that have driven restaurant menus for the past few years, but these days they’re equally appropriate phrases to use when describing the beverage menu. In an effort to differentiate themselves, restaurants and bars keep expanding beverage programs with creative new drinks, served in glassware that ranges from traditional to ultra-contemporary.
Changing the industry one system at a time
Years after the U.S. Green Building Council (USGBC) unveiled LEED for Retail, few foodservice operators seem to be pursuing the certification unless they are part of larger projects at colleges/universities and healthcare facilities, for example, or publicly funded projects like general assemblies. Likely it’s the extra funding — or perhaps the paperwork and skill set required — that create barriers to entry, but there’s still good news to this story.
Where a piece of foodservice equipment sits in a kitchen can play a big role in the maintenance it will need throughout its service life.
