• University of Michigan East Quad in Ann Arbor

  • Yale’s Dining Ventures West

  • Sales at Chicken Restaurants Ready to Take Flight Again?

  • DSR of the Month, July 2014: Chris Monico, Senior Project Manager C&T Design & Equipment Co., Indianapolis

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Summer Scholars

If you saw the cover of this issue promoting our coverage of college and university foodservice innovators and thought the July edition of FE&S is not for you, think again. What's happening in college and university foodservice today will shape other foodservice industry segments for years to come.

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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

Casual Restaurant Sales Still Weak, McDonald's Biggest Competition and Much More

This week we report on some preliminary findings of what operators think about the proposed Sysco/US Foods merger, share Malcolm Knapp’s thoughts about casual restaurant sales for the rest of the year, look at the success of Taco Bell’s breakfast program, compare Chick-fil-A to McDonald’s 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

KFC Opens Eco-Friendly Restaurant in Indianapolis

Project Uses the LEED® (Leadership in Energy and Environmental Design) Certification Process created by the U.S. Green Building Council

As part of Yum! Brands' E3 initiative, which represents ways the company pursues economic responsibility toward reducing energy and being environmentally aware, the multi-concept chain restaurant operator has opened what it describes as an environmentally friendly KFC restaurant in Indianapolis. The building is designed to use 25 percent less energy and water than a conventional KFC restaurant, according to a company release.

 

This new KFC location features energy-efficient cooking equipment; low-power, long-life LED lighting; locally sourced building materials; parking preference for hybrid vehicles; fixtures designed for lower water use; and waste recycling, including cooking oil and plastics.

Other sustainable features include reusing energy to heat hot water, harvesting sunlight to reduce manmade lighting, automating energy management and lighting, reducing the use of foam through reusable food containers, installing fixtures designed for lower water use, and reducing building size to save materials and energy.

"This is one step along our path toward designing and building greener restaurants and we'll be using it as a 'test lab' to evaluate the performance of technologies and processes. What we learn at the Indianapolis restaurant could potentially impact the design of future buildings worldwide," said Roger McClendon, chief sustainability officer for Yum! Brands, Inc., parent company of KFC Corporation.
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