• FE&S' 2014 DSR of the Year: Jason Sem

  • Designing for Multiple Generations

  • DSR of the Month, August 2014: Phil Blas, Smallwares Sales Manager Smith & Greene Co., Kent, Wash.

  • Crossings Restaurant in South Pasadena, Calif.

Foodservice News

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jCarbonara
Joe Carbonara

Meaningful Value: Innovation and Information Sharing

W hen the economy tanked seven years ago, innovation became the panacea that was going to cure everyone's fiscal ills. Business leaders and politicians tripped over each other in a race to the microphone to let everyone know they were ready to lead the charge toward innovation, which ultimately would spark the economic growth the U.S. so desperately needed to break free from its economic tailspin.

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jMartinez
Juan Martinez

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

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jStiegler
Jerry Stiegler

Fast-Casual Juggernaut Might Be Stuttering, Problems Face Single-Item Restaurants and More

New data from Technomic suggests fast-casual restaurants may face some challenges, July housing stats are mostly positive, some observers have a negative view of one-item restaurants, and a whole lot more.

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Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

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Highlights

Pans Handled

How to get past the industrial look of standard pans in noncommercial environments.

serving pansHotel pans. Sheet pans. Full-size pans, 1/3-size pans...and the list goes on when it comes to presenting food in noncommercial environments. But what if it was possible to do an incredible just-in-time food presentation without using standard pans? What if the presentation could be done with decorative cookware, carafes and cruets instead of using institutional looking items to hold the food at safe temperatures? My colleague Ben Pollock shared with me a recently finished project at Colorado College in Colorado Springs that does just that.

By combining current technology and innovative design Rastall Dining Commons now features one of the most unique foodservice presentation platforms for the higher education market.

Concealed beneath the curving Caesar Stone counter tops in the Rastall Dining Commons are the secrets to avoiding the dreaded cafeteria-style serving pans. Throughout the serving counters but concealed from the customers are a series of induction warmers. Using a special trivet and decorative induction compatible cookware, the new system now provides a tantalizing display of delectable edibles. When service is complete, staff take the wares to the dishroom and wipe down the smooth stone counter tops.

Serving pansThe salad bar and deli areas also feature custom made frost tops strategically placed beneath the stone -topped unit in pre-determined locations. The stone then gets a nice layer of frost to chill the decorative serving platters, bowls and carafes in a visually appealing manner.

Induction cooking and frost top technologies have been available for some time but the method in which they are incorporated into design gives a limitless set of options. As innovation advances, designers will continue to find new ways to incorporate different materials into induction cooking applications.

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