Foodservice Opinions

Opinion pieces on the foodservice equipment and supplies industry from leaders and laymen from all aspects of the business, including dealers, distributors, design consultants and multi-unit operators.

In Search of Innovation

Seems like people often want help identifying the next great equipment or supply item that will help propel their foodservice business forward. In other words, everyone continues to search for the foodservice equipment and supplies industry’s version of the iPhone. Unfortunately, such an innovation does not exist nor will it any time soon.

Teaching the Future of Foodservice Equipment

In education we have a simple, but ultimately complicated, mandate: to prepare our students for the future they will inherit. In many foodservice operations the functional demands of running a business and the need to balance short-term profits and long-term fiscal health often trump such thinking.

Chef’s Corner: Matthew Kenney

Chef, Matthew Kenney Cuisine, Santa Monica, Calif.

This month, we visit with Matthew Kenney, a raw food chef, author of 11 cookbooks, founder of the ?Matthew Kenney Culinary ?Academy for raw and living foods in ?Santa Monica and owner of the adjacent restaurant M.A.K.E. as well as Make Out, a fast-casual raw food concept in Culver City, Calif. Kenney is also the consulting chef/owner of The Gothic New England in Belfast, Me., a plant-based finer dining restaurant; DÁTIL & LIMÓN, a plant-based fast-casual and juice bar in Merida, Mexico; and White Lotus, a living food restaurant soon to open in Miami. Kenney has even taken his education abroad to Thailand in early 2015 through MK Culinary Asia launching at the Evason ?Hua Hin & Six Senses Spa.

Kina'ole

An unofficial theme pervades this issue of Foodservice Equipment and Supplies magazine and I can describe it in one Hawaiian word that packs a lot of meaning: Kina'ole. This single word roughly translates into "doing the right thing, in the right way, at the right time, in the right place, with the right person, with the right feeling, the first time."

For Safety’s and Liability’s Sake Look at Your Labels

When a foodservice operator opens the box on a newly purchased piece of equipment or a supply item it's doubtful the first thing they look for is the safety or sanitation seal. That's because they assume the manufacturers, importers and dealers have lived up to their end of the bargain by supplying safe products. Unfortunately, that's no longer a given.

And the Winner Is…Best In Class

A huge responsibility naturally accompanies naming a particular brand Best in Class across each category of commercial foodservice equipment and supplies each year.

Channel Distribution Conflict in Foodservice

Channel conflict remains the subject of constant conversation in all corners of the foodservice industry. The nature of many business relationships among trading partners has changed in scope, eroding profit margins for some and vastly increasing them for others.

Mane Course

The headline to our piece on the Field Museum in Chicago might have been, "The Best Things in the Field Museum are no Longer Confined to the Basement." 

Planning for Food Safety Is No Accident

September is National Food Safety Month. This is a great time to refresh our knowledge of HACCP Guidelines, what these mean to us as foodservice professionals, and the proper techniques to build an in-house food safety plan.