Off-Premise Catering Considerations, Inside Nico Osteria and Much More

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The Specifier - An Essential Resource for E&S Consultants

October 30, 2014

Off-Premise Catering Considerations

In the drive to enhance top line sales, foodservice operators of all shapes and sizes are considering catering. But implementing a successful catering program is easier said than done. In this article, Chef John Reed offers five considerations foodservice operators should take into account when deciding whether to get into the catering game.


Dining-Room Efficiency: Don’t Focus So Much on the Total Seat Count

Seating capacity is one of the first things people look at when reviewing architectural drawings for a restaurant. The reason for this is simple: they want to know how many people the restaurant can accommodate during peak periods. Unfortunately, focusing solely on seating capacity can be a little short sighted, writes FE&S blogger Juan Martinez.

Tap into the potential of Wine On Tap

Micromatic wine cooler

Keg wine is a great value for the on-premise operator; guests will enjoy a fresh pour each time and the operator will realize maximum return due to minimal waste from each keg.
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SHFM to Host Culinary Competition

The Society for Hospitality & Foodservice Management will host the SHFM Scholarship Showdown, a student culinary competition modeled after several television shows. The competition will present the winner with a scholarship.


Facility Design Project of the Month: Puesto in San Diego, Calif.

An overhaul of an old police headquarters building transforms an industrial space into a restaurant with three cooklines and the sounds and textures of Mexico and Southern California.

Master-Bilt Glycol Parallel Rack Systems

Master-Bilt Glycol Rack System
  • Reduces energy consumption by as much as 25% over conventional glycol parallel systems
  • Winner of NRA’s 2013 Kitchen Innovations Award
  • State-of-the-art digital controls for greater precision, diagnostics, data logging and monitoring
  • Refrigerant charge and piping reduced for less chance of refrigerant leaks
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Project Profile: Nico Osteria

Described as a “sceney stunner” by Bon Appétit magazine, which nominated it as a 2014 Best New Restaurant, Nico Osteria opened in the new Thompson Chicago hotel last November. It’s the latest in a string of solid-gold restaurant concepts developed by James Beard Award–winning executive chef Paul Kahan and his partners at One Off Hospitality Group, whose portfolio includes iconic Chicago concepts Blackbird, avec and The Publican.

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