Design Trends
Focus On: Convenience Stores
From sit-down dining to easy grab-and-go meals, convenience stores are continuing to build on their food options for travelers of all stripes. “A lot of the c-stores are doing much more prepared food than they ever did,” says Arlene Spiegel, president of foodservice consulting firm Arlene Spiegel & Associates. “All I see is possibilities and…
Focus On: Lodging Foodservice
The rebound of business and leisure travel has helped lodging foodservice find its footing again. As in pre-pandemic times, in-hotel restaurants continue to compete with off-property restaurants and delivery platforms. “Delivering an elevated and differentiated food-and-beverage experience continues to be of the greatest importance,” says Philip Bean, design client relations manager for RealFood Hospitality, Strategy…
Focus On: Bars
Today’s bar patrons expect it all: a safe and comfortable environment, immersive drinking experiences and high-end beverage offerings.
9 Ways To Trim Ticket Times
Foodservice consultants point to design and operational improvements that help speed service.
Focus On: Military Foodservice
When you think of military foodservice, you might envision the traditional mess hall, with thousands of meals served to troops in mere minutes.
Focus On: Stadium Foodservice
”It used to be you went to a ballgame and had a hot dog and a beer, and you were happy and that was it,” says Chris Bigelow, president of The Bigelow Cos.
Focus On: College and University Foodservice
Campus dining halls contend with the restaurants and apps students relied on during their months of virtual learning.
Focus On: K-12 Foodservice
School foodservice operators continue to adapt to the changing needs of students.
Bright Future: The State of Energy Efficiency
Energy efficiency is becoming a more immediate concern as manufacturers, utilities and local governments are offering both new incentives—and in some cases, new mandates—for kitchen equipment to use less energy.
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