Foodservice Equipment & Supplies

JUL 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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2 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 contents V O L U M E 7 1 • N O 7 • J U LY 2 0 1 8 COLUMNS 6 Publisher's Perspective The Right Way… In a business world that sometimes seems to value only bottom-line results it was a refreshing celebration, writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective Education Beyond the Classroom Today's college students do not adhere to the traditional dayparts when it comes to dining, writes FE&S Editorial Director Joseph Carbonara. 112 Parting Shot A Student's Perspective on College Food Standouts for this UMass student include late night options and off-the-bone cuts. By Paige Mitchell, University of Massachusetts Amherst student DEPARTMENTS 10 People and Events FE&S Hosts Fireside Chats at the National Restaurant Association Show, CIA Food Donation Program 18 Trends Today's Gen Z Preferences Habits and eating traits of the now-entering-college Gen Z group. By Amelia Levin 72 On-Site Profile Reconfiguring Dining at the University at Albany On-demand cooking supports the university's new restaurant-style dining program. By Donna Boss 76 Chain Profile I Heart Mac & Cheese Focuses on Efficiency New design simplifies kitchen equipment and prep area. By Toby Weber 81 Facility Design Project of the Month Facility Design Project of the Month: Yale University Two new serveries and a kitchen add up to one large project at Yale University. By Donna Boss 97 DSR of the Month Nick Goldring, Culinary Depot 98 Market Spotlight Reinterpreting Asian Ramen bars and Asian concepts keep expanding with more diverse menus. By Lisa White 106 Products 110 Marketplace 111 Ad Index 20 51

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