Foodservice Issues

Spotlights the challenges and opportunities that impact the application of foodservice equipment and supplies in the real world including green and energy efficiency concerns, foodservice equipment concerns, the impact of technology on foodservice, and the state of the foodservice economy.

Building Revenue and Enthusiasm for School Foodservice

The public high school in Coppell, Texas, became overcrowded when enrollment reached 3,500 students in grades 9 through 12. In response, the Coppell Independent School District (ISD) moved 1,000 ninth graders to an existing middle school building in August of 2018 and renamed it Coppell High School Ninth Grade Campus. Meanwhile, Coppell ISD built a new middle school across town for all sixth, seventh and eighth graders, called Middle School West.

Avoiding Dish Room Afterthought

If the kitchen is the heart of a foodservice operation, dish rooms are the lungs of the facility — dirty serviceware in, clean ware out. Despite their importance, however, dish rooms are often the last design element considered when building or renovating a restaurant or noncommercial dining space.

Jeffco Public Schools Reform K-8 Dining

Population growth in the communities feeding into Jefferson County Public Schools (Jeffco), the second largest school district in Colorado, led to a new school for students in kindergarten to eighth grades: Three Creeks K-8 School in Arvada, Colo. Project goals for the dining program included creating an inviting school meal environment and providing efficient work space for foodservice staff.

Campus Kosher

Kosher-certified kitchens, which must follow super strict ingredient and preparation guidelines, can appeal to anyone with an interest in where their food comes from, how it’s prepared and by whom. University-level dining program administrators also understand how kosher adds to campus inclusivity in the form of food.

Functional Beverage Trends

The burgeoning growth of functional and healthful beverages has the potential to flow into the foodservice industry.

Grab-and-Go Station Design Trends

The ultimate marriage of retail and foodservice, grab-and-go also represents the ultimate way to give modern consumers what they seem to want most — fast, convenient, anywhere, anytime meals and snacks. In almost every industry segment, from healthcare, corporate and campus dining to K-12, QSRs and even full-service restaurants, grab-and-go continues to grab attention and sales.

3-D Alters the Design Experience

Three-dimensional modeling applications continue to build momentum in commercial kitchen design. Because 3-D modeling adds width, height, depth and spatial relationships, commercial kitchen designers increasingly turn to this emerging technology instead of older-generation two-dimensional plans and manual formats that were the mainstay for years.

Senior Living Residents Connect with Culinary Interaction

Seniors living in the nursing home/long-term nursing facility Health Care Center at Ohio Living Westminster-Thurber (OLWT) in Columbus, Ohio, weren’t satisfied with the traditional foodservice offering. There were few menu choices and no sight lines into the kitchen. The culinary team’s response to the residents’ dissatisfaction: Heritage Square Grill, which features a display kitchen that sits between two dining rooms and offers increased menu options. Since its opening two years ago, residents feel more connected through the culinary action.

Restaurant Design Refresh

With so many restaurants and menu items making Instagram appearances it’s no wonder design represents a fast growing component of a restaurant’s success.