• Puesto in San Diego, Calif.

  • DSR of the Month: David Kort of Premium Supply Co., Deer Park, N.Y.

  • Chain Profile: Bad Daddy’s Burger Bar

  • Educating Students at the Francis Tuttle School of Culinary Arts in Oklahoma City, Okla.

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Go the Distance: The Most Important Three Feet in the House

Many foodservice professionals often refer to the tabletop as the most important three feet in the house. That's because the tabletop represents the aspect of the foodservice operation that diners interact with most. So it would seem logical, then, that most restaurant and foodservice operators would put in plenty of thought, minding every detail, when developing their tabletops (page 18). Unfortunately, the opposite is often true.

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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?

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jStiegler
Jerry Stiegler

Darden’s Shareholder Takeover, Tablets Don’t Mean Fewer Jobs, and Much More

Knapp-Track says casual chain restaurant comp sales were up again in September. Despite improving sales, Darden stockholders vote in a new board. A report notes that the new tablet ordering systems may not replace employees.

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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

NAFEM Launches Sustainability Calculator

New tool facilitates environmental impact reporting for foodservice equipment purchases.

The North American Association of Food Equipment Manufacturers, working with ASTM International, has developed a standard method for manufacturers, operators, dealers, consultants and other members of the supply chain to use when defining the environmental impact of foodservice equipment.

Known as the Sustainability Calculator, this spreadsheet identifies specific environmental factors, awards points to the corresponding factors and calculates a total score. This information helps clarify environmental impact factors, allows product comparisons and provides data that may be used to prepare LEED submittals.

The Sustainability Calculator works in conjunction with NAFEM's Life Cycle/Total Cost of Ownership Model. Both tools are available for free on the NAFEM Web site www.nafem.org.

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