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22 February, 2012
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22 February, 2012

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22 February, 2012
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Schechter's Perspective

Sustainable Operations

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Equipping Retail ‘Restaurants’

By Mitchell Schechter
Editor In Chief
The Schechter Report

How Did They Do That? – Part I

By Suzanne Painter-Supplee
Principal
SEE Solutions

For a long time, most hospitality professionals considered retail food programs and commercial/noncommercial foodservices to be separate worlds. Supermarkets, grocery stores and gourmet shops inhabited a market sector defined by packaged products...

In this series, we will examine how certain categories of equipment achieved improved water and energy savings and address effects on application, production and operating expenses that can include additional unforeseen water treatment and upkeep...

Featured Concept

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Ft. Lewis College, San Juan Dining Hall, Durango, CO

Operations In Action

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Porchetta, New York, NY

Innovation In Foodservice Equipment

Energy Currents

Making Successful Concessions

By Joe Ferri
Partner
Pecinka Ferri Associates
The Economic Impact Of Shale Gas

By Glenn Pisani
Energy Analyst
Great Eastern Energy

Is it an impulse or a compulsion that makes you want to eat that soft pretzel? Or is it simply the tangy mustard pumped onto it? Displayed food must look its best when laid out for speed and convenience, even for captive audiences at arenas,...

The Marcellus shale plate runs through northern Appalachia, primarily in Pennsylvania, West Virginia, New York and Ohio. It is part of a Devonian black shale crust layer and the thickness of the gas-producing rock is as much as 900 feet. The...

Management Advice

Operator's Perspective

Karen Malody's picture
Combi Ovens: Versatile Performers

By Karen Malody
Principal
Culinary Options

The Food Has Arrived – Now What?

By Andrew Catalano
Principal
Strategic Consulting Services

I recently attended a full-day seminar that focused on the multiple uses for this astonishingly versatile piece of equipment. A question arose amongst the other attending consultants and operators: Why are so many end-users still reluctant to use...

Walking from a foodservice loading dock to a storeroom and observing potential obstacles can be an eye-opening experience. How many garbage receptacles are in the area? What is the ambient temperature? Is the space clear enough to handle...

Designer's Perspective

Equipped To Operate

When To Redesign Or Reconceptualize A Foodservice Operation

By Lu Schildmeyer
Principal/Owner
Lu S Design
Getting A Return With Social Media

By Seth Salzman
President
Sinclair Consulting

Updating an existing foodservice concept can be an exciting but challenging task, given the many factors that go into this decision. It is very important to understand what’s driving an operator’s need for change and how that impacts...

If you’re like me and many other operators, you’ve tried hundreds of different ways to promote your business over the years.  We’ve all tried everything from TV (really expensive), radio (anyone still listening to that?),...

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