Patio season takes on even greater importance this year as social distancing puts a premium on outdoor seating. Operators expanding outdoor dining may look to melamine tabletop items, which are less breakable and lighter for servers to carry. With increased attention on safety, too, many operators are choosing melamine ramekins or single-serve side dishes to…
Operators prepare to reopen with creative service models that put safety first.
The model allows customers to order food and beverages as well as perform curbside pickup.
The new design includes large lighted cherry on the building as an homage to the brand’s signature soft drink.
Heated holding shelves keep off-premise orders at serving temperatures.
In Coeur d’Alene, Idaho, a flexible layout and smart equipment choices have allowed Kootenai Health’s new Kootenai Cafe to morph from self-serve to staff-serve during the COVID-19 pandemic.
The pandemic accelerates company plans to offer convenience-led options.
Control what you can and stay agile serve as a few ideas to come from the inaugural FER Virtual NEXT.
When it comes to foodservice, there can be a tendency to group all healthcare operations into one bucket.