Imagine being able to build a completely green restaurant from scratch with a decent budget and endless creative freedom. That's the dream executive chef Justin Johnson was presented with when the 90-bed Watertown Regional Medical Center in Watertown, Wis., decided to completely overhaul its 40-year-old cafeteria and kitchen.
Consultant Karen Malody shares insights on each of the top trending food prep methods of 2014.
A rundown on everything you need to know about walk-in refrigerators and freezers.
Tilt skillets are great for cooking large quantities of liquid-based foods, from soups to sauces to pasta to scrambled eggs. For this reason, they're particularly popular with institutional foodservice operations such as schools and hospitals. Here are few tips to keep tilt skillets operating at their peak.
Recruiting next-generation foodservice professionals begins with knowing what attributes a company values in their workforce and treating their current employees well.
From utilities to doorways, the physical space an operation occupies can impact service costs.
The terms "C Corp" and "S Corp" tend to be pretty common in today's business discussions. Conversations about the B Corp, though, tend to be less common. B Corp certification is for businesses looking to demonstrate the bottom-line results of their environmental, social and financial sustainability efforts. Basically, achieving B Corp certification enables businesses to prove that they walk the talk when it comes to sustainability.
The Berea College Dining Program, a Sodexo-run operation has proactively stepped up efforts to prevent, not just divert, food and nonfood waste to landfills.
Popularity among Baby Boomers and seniors and a willingness to expand into other dayparts have kept the steakhouse segment in a prime position compared to other restaurant industry segments.
Healthcare foodservice has gone through a renaissance of sorts in the last few years. While many institutions have redone their main cafeterias and serveries, revisiting their retail outlets has become another important part of the refreshing process.
When the economy took a nosedive in 2008, one of the restaurant industry's biggest casualties was the steakhouse segment. Highly dependent on the expense account crowd to drive business, many operators had to make major adjustments not just to compete but to survive.
A primer on the care and maintenance of Air Curtains in foodservice operations.
Although many would consider Murray's Restaurant in Minneapolis a steakhouse, third-generation co-owners and siblings Tim, Jill and James Murray stop short when it comes to this designation.
With operators rightly set on devoting as much of their space as possible to areas that actually generate revenue, food preparation stations can feel the squeeze. Prep, though, can't be shrunk too much without actually hurting a foodservice operation. Here a pair of respected design consultants share their experiences with building tight, efficient prep areas that work — without wasting space.
A small yet efficient kitchen supports a year-old convenience market and café and a refurbished Pizza Hut franchise at a retail unit with a long history.
Managing food-related allergens will always be an issue operators need to address. In this article, we explore how operators from the college and university, healthcare and commercial foodservice sectors work with their staffs and customers to minimize the risk and maximize the enjoyment of their menus.
