Great Spaces: "You eat with your eyes first" is a common phrase heard in foodservice establishments. That saying doesn't apply only to food. The dining environment plays a huge role in diners' enjoyment of their meals. With that in mind, we found five ope
Built in the 1960s, Bistro3 Dining Hall had only received equipment updates when needed. The renovation brought several restaurant venues together under one roof, along with natural light and a comfortable Western Michigan-themed atmosphere. The venue fea
In March 2013 the approximately 2,300 employees at the State Farm Operations Center got their first look at their new café. The four-month front-of-house renovation brought better flow to the café, which features a deli, pizza/pasta station,
In January 2013, Geisinger Medical Center opened the Atrium Café, in the lower level of the campus’s Hospital for Advanced Medicine. Foodservice Director Steve Cerullo says the 350-seat café took the place of three disparate operations
When more than 1,000 students were to be added to Union High School, in the Union Public School District in Tulsa, Okla., Lisa Griffin, R.D., director of child nutrition, knew she needed to upgrade the cafeteria to be able to handle the influx. The school
Turon Cummings, director of dining services for Chartwells at DePaul University's Loop Campus in Chicago raised his unit’s check average by 14% over the prior year by introducing new concepts that coincided with trending items, such as a Burgers
Carlen Loewenthal, R.D., administrative dietitian at the VA Greater Los Angeles Healthcare System excels in working with and motivating others, says Pamela Higgins, R.D., administrative section chief of nutrition and foodservices. Loewenthal works effecti
We are in the process of scripting and filming a series of 15-minute cooking videos that are all based on healthy ways to prepare some commonly unhealthy dishes. The videos are a partnership between...
Instead of sloppy Joes and lukewarm pizza, students this year will instead be handed new menus offering made-to-order items like fajitas and sandwiches as the district’s new food vendor tries to turn school cafeterias into food courts and cafés.
Speed of service, variety, food quality and efficiency are all crucial in any successful foodservice operation. Needless to say, equipment can make or break you. Fortunately, innovative new equipment is coming to market to give you quality and flexibility you never thought possible.
Category Management principles can help you understand your customers better, determine which products and brands appeal to them most and merchandise them the best way. Today, more than ever, you need to put the right products in your customers’ hands.
Consumers today are getting smart about their health, and your patrons expect to see healthy choices alongside the not-so-healthy ones. As they wise-up, it’s important for you—and for your business—to stay abreast of the latest trends to keep them satisfied and coming back for more.