June 16, 2016
Accelerated Cooking for Today’s Modern Operators
With consumers placing an emphasis on menus that use fresh and local ingredients, foodservice operators find themselves pressed for time to make food-to-order in a manner that meets guests’ expectations for speed of service. At the same time, operators now look to set up shop in smaller spaces to lower overhead costs and allow them to serve new areas.
Webb Foodservice Design Adds Veteran Designer
Ray Soucie, FCSI, LEED AP has joined Webb Foodservice Design, an Anaheim, Calif.-based foodservice design firm, as a senior project manager.
LED Walk-in Lighting from KASON –
Bright. Cool. Efficient.
GreenGuard LED light fixtures by Kason Industries supercharge walk-in performance. Brighter lights mean more lumens from fewer fixtures. High efficiency, cool operation and instant on-off lower lighting costs up to 90%. Engineered specifically for cold, wet environments.
Millennials Continue to Drive Groceraunt Sales
In-store dining and take-out of prepared foods from grocers has grown nearly 30 percent since 2008, and accounted for 2.4 billion foodservice visits and $10 billion of consumer spending in 2015, according to a report by the NPD Group, A Generational Study: The Evolution of Eating.
Facility Design Project of the Month: Woodland Café and Kitchen Renovation at Palos Community Hospital in Palos Heights, Ill.
A phased renovation providing a seamless transition between new and old buildings expands foodservice with new storage spaces and improvements to the kitchen, room service and retail operations.
FCSI and MAFSI Members Support the Boston Rescue Mission
The Northeast Chapters of the Foodservice Consultants Society International — The Americas Division and Manufacturers’ Agents for Foodservice Industry (MAFSI) raised $16,550 for the Boston Rescue Mission as a result of their 43rd annual golf outing and reception.
Post NRA Thoughts: My Labor Costs are Killing Me! What Can I do About It?
Learning how to better manage growing labor costs emerged as an unofficial theme among the attendees at this year’s National Restaurant Association Show. Consultant and FCSI member Juan Martinez of Profitality shares his thoughts on how foodservice operators can get a better handle on rising labor costs.