Accelerated Cooking for Today’s Modern Operators, Millennials Drive Grocerant Sales and More

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The Specifier - An Essential Resource for E&S Consultants

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.

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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.

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Franke. Challenge: Keep foods fresh and odor-free; Cut waste. Solution: APS air purification system. Reduces food waste, prevents flavor transfer, eliminates odors.
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FWE: Kitchen solutions for compact operations. It's all about you. Smaller, more efficient. Cook and Hold Ovens, Heated Holding Cabinets, Heated Cabinets with Precision Humidity Control.
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Merrychef: eikon e2s high speed oven. Counter Styled.
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