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You’ve run out of avocados, your new cashier just quit, your latest special is just not selling and floating out there on the internet is one bad Yelp review scaring customers away. Most of these common pitfalls could have been prevented by intelligent restaurant reporting. With good data at their fingertips, restaurant operators can spend less time on spreadsheets and more time being proactive about challenges in food, labor and sales.
Guests come far and wide to Arkansas Heart Hospital’s Coby’s for authentic Japanese ramen.
Trying to fake your way to success seems dubious at best and delusional at worst. And yet, there is plenty of science that proves you can actually fool yourself and others into becoming more successful, finding love, and increasing your happiness.
It’s clear that diners are increasingly seeking global flavors. According to a recent Nielsen report, 44% of millennials say that it’s “important or essential” for their foods to include “multicultural flavors.” While some operators are using standard equipment to deliver ethnic cuisine—for example, using blenders to crush plantains for tostones—others are trying to provide more authenticity by using dedicated specialty equipment. There’s good reason: The National Restaurant Association place...
In order to offer more cultural diversity in its campus food plan, the University of California, Santa Cruz (UCSC) now serves halal proteins at every meal in all of its residential dining halls.
An interview with London artist Nick Gentry on his portraits made from floppy disks with the metal hub serves as the subject's startlingly dilated eye.
Foodservice Equipment Reports magazine announces the recipients of its 2017 Industry Excellence Awards. Management Excellence Awards recognize excellence in the management of unit and facilities development, design, equipment and supplies purchasing and maintenance functions in commercial and noncommercial foodservice operations; in the delivery and performance of equipment and supplies functions and services by E&S dealers and distributors; and in the delivery of services by foodservice