Foodservice Equipment & Supplies

OCT 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 2 of 99

OCTOBER 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 contents V O L U M E 7 1 • N O 1 0 • O C T O B E R 2 0 1 8 FEATURES 22 Tips and Tools for Memorable Food Presentations The right plate, bowl or vessel can visually elevate a dish, of course, but today's consumers continue to drive the expectation and experience to unfore- seen levels. A lot of restaurants deliver with fresh, innovative approaches to plating. By Amelia Levin 36 Workplace Hospitality A New Value Proposition Workplaces across the country keep rethinking employee food offerings. Mega cafeterias continue to fall by the wayside in favor of smaller-scale con- cepts and/or flexible open spaces designed with collaboration in mind. By Dana Tanyeri 46 2018 Foodservice Equipment & Design Global Thought Leadership Summit Foodservice equipment and design professionals came together for ideas, inspiration and networking Sept. 10-12 in Chicago. By The Editors 54 Special Series: Functional by Design Service Stations Woe betide the operator who gets this mission-critical area wrong. By Dana Tanyeri 88 Special Series: Waste Management Waste Reduction A tale of two noncommercial foodservice operators. By Amelia Levin ON THE COVER: Stubborn Seed's Half Baked cocktail. Photo courtesy of Grove Bay Hospitality Group 36

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