The K-12 learning environment is meant to prepare students for their college and university experience. To best prepare those students, K-12 schools will typically follow the trends set by colleges and universities. However, it’s not only the classroom curriculum, learning technologies and teaching methods of colleges that shape the K-12 experience. Colleges and universities have […]

Is all stainless steel food grade? Stainless steel is as much a part of the foodservice world as food itself. From refrigeration and heating to holding and serving, stainless steel is everywhere in foodservice equipment. The reason is simple: it’s corrosion resistant and it’s safe. However, despite the “stainless” moniker not all stainless steel is […]

Most foodservice operators realize the necessity of signage in their servery. However, many aren’t aware of what makes that signage “good.” There’s a lot that goes into making signage effective – more than just making pretty signs that hang in the serving area. Truth be told, there’s a fair amount of strategy involved. Understanding materials, […]

The demand for meal customization is at the top of every food serving and restaurant trend list for 2019 and will continue to be for years to come. And while non-commercial operators are very much aware that meal customization is what their customers’ want, the question of how to implement customized serving is still all […]

Foodservice consultants are entrusted with creating a vision for their clients. The closer they can come to replicating that vision in real life, the better their business will do. However, turning vision into reality is no small matter. When we receive a foodservice project design package from a consultant — typically including the foodservice design […]

Modern Cafeteria, Canteen and Restaurant Serving Counter Designs Don’t Have to Break the Bank Which comes first: The design or the budget? For many foodservice operators who are tasked with renovating or building out a new dining hall, cafeteria or restaurant, it can be a real “chicken-or-the-egg scenario.” Since each option is capable of defining […]

From gas stations to college and university student centers, check out these tips for making your convenience store dining stand out. Source: Foodservice Director Magazine

Whether you’re considering new construction or a facility renovation, the array of costs can be great. With the number of design, material and equipment options, decisions regarding utilities can often be based on what recommendations buyers are given first. Buyers know if they are going to try to save money, they shouldn’t try to do […]

What is this project going to look like? It’s a common and completely legitimate question to ask if you are building a brand new servery or in the early stages of renovating one. Understanding what the final product will look like can go a long way in building confidence that this major investment is the […]

Operators are always interested in the foods and serving styles that are taking over the commercial and non-commercial food world. With that in mind, we’ve put together nine trends that are leading the industry into 2020. From speed and convenience to flavor diversity and food sharing, these are the trends consumers are flocking to. Retail-like […]

When creating a new college or university servery, the whole focus is building a dining area that caters to the students. Recently, we spoke with Jennifer Rohn, an associate principal at FOODLINES in Lincoln, Nebraska and an FCSI member. Her past experiences include using student panels to gain insight on what should be included in […]