• FE&S’ 2016 DSR of the Year: Mark Claus, Project Manager/Sales Engineer, Breckenridge Kitchen Equipment & Design

  • Facility Design Project of the Month: Minneapolis Public Schools

  • Andy Dalton, National Sales, C&T Design and Equipment Co., Cincinnati

  • On-Site Profile: Garden Atrium at the University of Vermont Medical Center

Blog Network

jCarbonara
Joe Carbonara

The Changing Role of Foodservice

Foodservice really isn’t foodservice. In the recent past, as the name implies, foodservice operations simply provided food as a service to their customers, whether that took the form of a restaurant, a cafeteria, patient feeding, etc. Today, however, executing that menu represents but one small ingredient in a foodservice operation’s recipe for success.

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jMartinez
Juan Martinez

Is Supplier Consolidation Good or Bad?

The foodservice equipment and supplies industry has experienced a significant amount of consolidation of late. In fact, during the month of June, FE&S reported on four dealers buying five different companies. Rapid consolidation like this can make one wonder: If this keeps going on, will there only be one equipment supplier standing? Read more...

jStiegler
Jerry Stiegler

Growth Expected in Foodservice Sales, Food Away From Home Outpacing Grocery, Economic News and More

Restaurants are No.1 with U.S. consumers. Technomic predicts foodservice sales will grow 4.8 percent. Prices for food away from home continue to outpace grocery prices. Different generations have different perceptions of the dinner meal occasion according to The NPD Group. These stories and a whole lot more This Week In Foodservice.

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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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