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 Need of a Tranquil Kitchen

Kitchens are notoriously noisy but they don’t have to be. Small steps in facility design and equipment selection can greatly reduce noise levels. Foodservice designers can lead the design team toward strategies for creating quieter kitchens. Keeping noise levels low increases kitchen staff productivity, reduces accidents and allows for mindful eating in the dining room. New building standards such as the WELL Building Standard from the International WELL Building Institute suggest certain decibel levels.

Lessons Learned

Just like Hollywood has its awards season, so too does the foodservice industry. From associations to buying groups, everyone likes to get in on the act of celebrating the success of those companies and individuals who go above and beyond in shaping the landscape of the industries they serve. But awards programs need to do more than simply recognize the biggest players in an industry.

Why IT Deserves More Attention from Design Consultants

Having a solid information technology (IT) infrastructure and a top-of-the-line technology platform continues to become increasingly important for all foodservice operations.

A Pro You Should Know: Joe Christina, Church’s Chicken, Atlanta

Joe Christina, CEO of Church’s Chicken discusses the variety of changes to this quick-serve restaurant chain in the last few years. Church’s Chicken now has more than 1,600 restaurants in 27 countries  and international territories.