Equipment and Technology
Image-Elevating Uniforms
This column usually focuses on equipment, the back-of-house guts of a restaurant that allow for quantity food production. Most of the items discussed...
Strategic Thinking: Foodservice Communities and the Social Web
Online communities are becoming an important component of professional networking. ...
GAO Slams FDA
The Government Accountability Office (GAO) has released a report that harshly criticizes the FDA for failing to put the Food Protection Plan it released...
From All-You-Can-Eat to All-You-Can-Carry
The typical all-you-care-to-eat dining hall is a vast wasteland. As customers are confronted with unlimited amounts of food, the natural temptation is...
The Big Idea: Flex Success
Virginia Tech Dining's flex meal plan, introduced in 1996, is at the heart of the department's rise in sales because it has allowed a la carte based concepts...
It's a Wash
The dishwasher is one of the most important and also one of the most expensive equipment items in your kitchen. However, it doesn't get nearly the attention...
Venue Closeup: D2
Concept: all-you-care-to-eat dining center Annual Revenues: $4.5 million Daily Sales: $25,410 Avg. Daily Transactions: 3,884 Seats: 1,150 Staff: 261 (incl....
DIY Dispensers
Ever notice how it takes longer to order a coffee drink at Starbucks than it does to order dinner at the Ritz? Maybe it's because you don't feel the need...
Options for a Kitchen Mainstay
It may be that combi ovens are not yet a kitchen mainstay but they are starting to come close. Today their popularity has grown so much that they are...
NAMA Extends Healthy Vending Program
A program that educates consumers about healthful vending machine products was recently launched by the National Automatic Merchandisers Association (NAMA)....
Enemy at the Gates
More than a third of middle and high schools nationwide sit within a half-mile of a fast-food outlet or convenience store, says a University of Illinois...
Green Friendly Equipment
Energy savings, sustainability, green operations and LEED certified are all the buzz words of our time. We hear them over and over and with increasing...
Managing Onsite's Contradictory Expectations
Without a doubt, the onsite foodservice business is correctly classified as a service industry. This leads many of us to a certain sense of satisfaction...
Water Treatment for Ice Machines
Sediment, chlorine, and lime scale are the main contaminants affecting ice-machine performance. Each has significant economical implications for the foodservice...
Cool Facts About Icemakers
Icemakers have made some great technological strides in recent years. Through a variety of built-in electronics, they are now more energy efficient, easier...
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