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.

The Importance of Scheduled Maintenance

During the past 12 months, the concept of scheduled maintenance has become more popular among foodservice operators. This is likely due to the challenging economy, which has operators from all industry segments trying to maximize the service life of the foodservice equipment in their kitchens. While the renewed interest in scheduled maintenance is good, it’s equally important for the operator to see this as a value-added program and not a necessary evil.

Understanding Total Cost of Ownership

As foodservice operators examine their expenses, they are using total cost of ownership to help make purchasing decisions that generate a higher return on investment.

The Changing Nature of Foodservice Supplies Purchases

Changes in consumer dining patterns have lead foodservice operators to update the way they purchase supply items like paper goods, flatware, china and the like. As a result, dealers have had to alter their approach to serving their customers.

Waste Not, Want Not

Effective Waste Management for Today and Tomorrow's Foodservice Industry

Efficient Management of Foodservice Equipment Warranties

Although not as flashy as some other product-specific features, the warranty on a specific piece of foodservice equipment plays a critical role when an operator makes a purchase.

Water Conservation: Dishwashers

Despite the number of options available for reducing water costs associated with dishwashing, the drawback remains that there has been little research in terms of total life-cycle costs. “Usage can very day by day,” says Chris Moyer, manager of Conserve.restaurant.org, the National Restaurant Association’s sustainable information resource.

2009 E&S Forecast: Searching for Stability

What a difference a year makes. According to the National Restaurant Association, one year ago, only 9 percent of its members rated the economy as their top business challenge. Today, 40 percent of the NRA members surveyed said the economy is their top concern.

“You can see how dramatically the landscape has changed,” says Hudson Riehle, senior vice president of research and information services for the National Restaurant Association.

Indeed the foodservice equipment and supplies industry landscape has changed considerably in just 12 months. A year ago, the industries experiencing the greatest pain were those tied to the financial and housing markets and economists were debating whether the U.S. economy had entered a recessionary period. Now it’s widely accepted that the economy’s in a recession, one that promises to be deeper and wider than any the United States has experienced in the past 50 years.

Face-to-Face Focuses on Healthcare Foodservice with Geisinger’s Thoma

Healthcare foodservice has come a long way in the past 20 years and it continues to progress. To get a better idea about how this segment is incorporating consumer-driven trends into its operations and what healthcare foodservice operators will need to do to be successful moving forward, FE&S chatted with Bruce Thomas, president of the National Association of Healthcare Foodservice Management. Thomas is also associate vice president of guest services for Geisinger Health System.

Image Matters

By Joseph Carbonara, Editor in Chief, and Amelia Levin, Sr. Associate Editor

The way the foodservice industry presents itself, both to prospective employees and customers, needs to evolve as it struggles to fill a growing number of jobs and meet patrons’ ever-changing demands.