Foodservice Equipment & Supplies examines how equipment and supplies are applied in a wide variety of professional kitchens. Request a free subscription: FE&S magazine | Digital edition| FlashNews |
Forget cheap, inedible buffet-food; casino buffets nowadays offer homemade foods and specialties from around the globe 24/7, thanks to top-of-the-line, durable and customized equipment.
Kitchens of the Future
Energy-efficient technology that saves labor and costs, integrated sales systems, accelerated cooking equipment and a NAFEM Data Protocol (NDP) tool for equipment monitoring are among many innovations positioned to take restaurants to the next level.
Facility Design Project of the Month:
Colors in New York City
The one-of-a-kind restaurant owned by employees of Windows on the World, the renowned World Trade Center restaurant destroyed on 9/11, features art deco-style reminiscent of New York’s 1939 World’s Fair, and an ambitious menu with some dishes requiring three different pieces of equipment.
Chain Profile: Dinner by Design Stay-at-home mom Julie Duffy turned the idea of batch cooking into a booming business with several locations where experienced and novice cooks alike prepare meals to take home as well as learn cooking techniques.
Star Manufacturing Acquires Lang Manufacturing
Cold Stone Creamery Names Flaum President and COO
El Pollo Loco Names Rogan Manager of Culinary Development
Follett Corp. Names Tumbusch VP Operations
Last Call for Entries for the FE&S 2006 Tabletop Performance Awards
Chain Expansion Report
Web Exclusive: In-Brief
Don’t let the fast pace of the E&S industry put you out of touch. Keep track of your industry friends’ and colleagues’ career moves with InBrief Online.
RPI falls one point, foodservice sales increase, durable good orders fall and more....
Operator’s Opinion: Printing a Successful Customer Experience Installing a new POS system proved to be time-consuming and challenging, but well-worth the effort in providing restaurant guests with a seamless, more enjoyable dining experience, writes Jonathan Schwarz, founder and co-owner of Stone Hearth Pizza.
Building a Business Having the knowledge of and a passion for the management side of running a restaurant, rather than just menu creation, might help independent operators be more successful in the long run, writes Eric F. Nusbaum, president, Wheelwright Consultants.