Shipping container restaurants continue to pop up across the country, providing operators with an affordable and flexible way to start or expand a business.
Remodeling any existing foodservice facility comes with trials and tribulations, especially around determining which pieces stay and which get replaced. Making this determination represents a challenge for operators and any member of a project team but poses an even more unique task in college and university settings, with their high volumes and frequent menu changes, not to mention budgetary and other constraints.
Ever wonder if there is some sort of certification out there to demonstrate proficiency in energy efficiency and sustainability knowledge?
With consumers placing an emphasis on menus that use fresh and local ingredients, foodservice operators find themselves pressed for time to make food-to-order in a manner that meets guests’ expectations for speed of service. At the same time, operators now look to set up shop in smaller spaces to lower overhead costs and allow them to serve new areas.
A successful foodservice renovation project comes down to the details, both large and small. Eric Norman, vice president of MVP Services Group, a Dubuque, Iowa-based foodservice consulting firm, shares five of his top considerations to keep in mind when remodeling a foodservice operation.
Managing a foodservice operation's repair and maintenance expenses requires an understanding of how service agents structure their invoices and fees. The more operators understand, the better they can manage their costs. These different billing practices can make it hard for servicers and operators to have a fruitful conversation about costs.
College and university foodservice rises to the challenge of feeding diverse student populations with very discerning palates.
More often, retirement community foodservice programs are reflecting the trends of retail restaurants, with from-scratch cooking, local fare and cleaner, more nutritious ingredients.
Campus dining looks, feels and operates almost completely differently today than it did just a couple of decades ago. And the changes just keep coming as operators become more nimble and responsive to new demands and opportunities for innovation. So what might the segment look like 10 years down the road? Here, seven experienced, progressive leaders share their educated guesses.
After launching a multifaceted corporate responsibility initiative and new energy-saving steps four years ago, Arby’s saved more than $20 million and achieved its goal to reduce energy consumption by 15 percent by 2015. The sandwich chain has also achieved an 8.6 percent reduction in water consumption in its company-owned restaurants.
Along with incorporating authentic and healthier ingredients, this cuisine has evolved to include other international flavors.
Intense competition among healthcare providers and increased pressure to continually improve the quality of food and services while containing and reducing costs have long been the challenges facing healthcare foodservice operators. So what’s new? The new normal is exponentially more intensively competitive with unprecedented pressure on healthcare foodservice operators to be at the top of their games.
An interview with C. Dennis Pierce, executive director of dining at the University of Connecticut.
Sustainable purchasing practices, room service and sous vide preparation support this provider’s commitment to preventative healthcare.
Overseeing strategy, operational excellence and innovation to deliver more than 14,000 meals per day in 31 venues throughout the Yale University campus, Rafi Taherian has a lot on his plate. But he embraces the challenge with a hearty laugh, a dare-to-be- different approach and a deep love for the industry that he has served for 25 years.
2016 IFMA Silver Plate winner in healthcare Diane Imrie, MBA, RD, director of Nutrition Services at The University of Vermont Medical Center in Burlington, discusses cultural change, customer service and more.
