The last year and a half put the spotlight on food safety and sanitation like never before. Even though it was quickly discovered surfaces were not a COVID-19 spreader, the pandemic made everyone hyperaware of cleanliness. Yet cleaning and sanitation represent but one part of any comprehensive food safety program.
Using uncommon cuts of beef, pork, lamb and chicken has become more prevalent as restaurants focus more on reducing food waste and cost.
Frictionless service and market-style models are fast becoming concession norms.
The National Association of College & University Food Services (NACUFS) awarded Hope College’s dining program with a gold medal for the Loyal E. Horton Dining Award for Residential Dining Concepts (Medium Institution). The award, says Dan Zehr, director of residential and retail dining, was based on the college’s allergen-friendly station and program called The Zone.
In the foodservice industry, everything hinges on sanitation and safety; this has been brought even more to the forefront during the COVID-19 pandemic. According to the CDC, nearly one in six individuals gets sick from foodborne illness because of poor food safety, with 128,000 hospitalizations and 3,000 deaths from foodborne diseases each year.
By incorporating a variety of textures, colors and items, restaurants can create tabletops that not only showcase their menus but also convey a sense of community and safety.
The catering environment has transitioned from self-serve buffets and family style servings to manned serving stations and individual portions. Dishes are more likely to be preplated to minimize contact.
Healthcare foodservice operations continue to adjust to a recalibrated normal as states lift restrictions that were in place to slow the spread of COVID-19.
Despite challenges ranging from limited space to an inexperienced workforce and the stigma of low-quality offerings, the convenience channel continues to evolve foodservice operations.
The pandemic proved a tipping point, laying bare the inefficiencies and limitations of traditional brick-and-mortar operations while driving consumers en masse toward contactless, off-premises meal solutions.
From a guest’s perspective, creating the perfect bar seems fairly straightforward. Put together the right spirits, staff and ambiance and — presto! — instant bar. But like so many things in life, the magic lies in the details, most of which those grabbing a handcrafted cocktail or their favorite beer have no idea exist. Nor do they understand the work that took place to make that perfection happen.
At this point in the pandemic recovery, most restaurants have opened their doors. And schools, corporate cafeterias and other non-commercial foodservice operators find themselves in the process of preparing for reopening. Restarting a kitchen’s hot side presents one set of challenges, while refrigeration and cleaning equipment have another.
Monorail system replaces conveyor-style approach to serving patrons; allows restaurant expanding seating while maintaining staff levels
Whether it’s a piece of robotic equipment or a more technologically advanced piece of traditional equipment, foodservice operators weigh the pros and cons in terms of staff time and ROI before purchasing.
It appears as if the lingering effects of COVID-19 will continue to suppress restaurant industry sales for at least one more year.
Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how 2 Korean Girls is tapping in and what they’ve learned by crossing over into the virtual sphere.
Foodservice Equipment & Supplies is the longest-running publication serving the decision-makers of the nearly $15 billion E&S industry.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
