• A Journey Into Contemporary Food and Education at The Field Museum

  • Blue Heron Café, Storage, Dining Rooms & Central Kitchen at Vicar’s Landing Continuing Care Retirement Community in Ponte Vedra Beach, Fla.

  • The Fresh Face of Corporate Dining

  • DSR of the Month, September 2014: Troy Little, Contract and Design Specialist Rapids Wholesale Equipment Co., Marion, Iowa

Foodservice News

Read more Foodservice News

Blog Network

jCarbonara
Joe Carbonara

When Good Is Not Good Enough

During the depths of the recession, people would often joke that flat was the new up. In other words, if a company was not losing ground fiscally that was as good as gaining ground, given the challenging economic environment. Well, it's been a while since the recession ended and yet growth remains hard to come by for the foodservice industry.

Read more...

jMartinez
Juan Martinez

Foodservice Design Parameters for Successful Co-Branding

 The concept of co-branding, meaning having two restaurants share the same space, is nothing new. Sometimes it works. Other times it does not. So what’s the difference between successful and unsuccessful co-branding initiatives?

Read more...

jStiegler
Jerry Stiegler

Minimum Wage Debate Rages on, Darden Gets Strong Advice, Sysco Merger Under Scrutiny and Much More

This Week in Foodservice provides reports from the minimum wage fight, a story that the Sysco/U.S. Foods merger may be challenged by the government, news on Darden’s fight with some of their investors, Johnny Rocket’s new concepts, and a whole lot more.

Read more...

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.

Read more...

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.

Related Articles

Foodservice Equipment & Supplies is proud to be the exclusive media sponsor for 2015 RestaurantPoint.

Restaurant Point - Innovating the restaurant experience