Nantucket Hospital’s Revamped Foodservice Facilities

The foodservice department at Nantucket Cottage Hospital puts a new, more-efficient kitchen and servery to work for an island community.

Editor’s Take: Necessity, the Mother of Innovation?

Why FER will always celebrate innovation, even in trying times.

Design Boot Camp Touches on Trends

Experts look at the intersection of menu and restaurant design.

3 Foodservice Megatrends With the Most Impact on Equipment

These megatrends might sway what equipment you specify.

Trends and Innovations Driving Foodservice at Grocery Stores

Foodservice in grocery stores has grown three times as fast as actual grocery sales between 2013 and 2018, according to Mintel.

Makeover at University of Minnesota’s Historic Pioneer Hall

Here’s how the building was modernized, its charm preserved and its servery recreated as a destination dining space for some 2,800 student residents.

From The Editor: The Rise and Fall of Robots

Will robots really revolutionize restaurants? New products point to yes, while some notable closings raise questions.

Culinary Labs Train Teens for Foodservice Careers

High school students at Cherry Creek Innovation Campus, Centennial, Colo., enjoy a jump-start when it comes to preparing for their future professions. The new campus gives young people first-hand training on a wide range of trades, including commercial foodservice.

Redesign Boosts Menu Choices at Franciscan Health

Franciscan Health Michigan City's new building brings more choices for patients and retail diners.

Trends Driving the Food Hall Boom

A look at the stats, trends and innovations driving the food hall boom.

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