Author: GenevaServe Created: Wednesday, June 30, 2010 RssIcon
Geneva Blog
By Geneva Serve on Thursday, July 21, 2011

In the news, social media and numerous menus, you have most likely heard the term farm-to-table. However, we aren’t talking about the food preparation and food safety process that takes place from when food is harvested to the steps before it is served on your customer’s plate. We are talking about the farm-to-table initiative that has swept the nation and encouraged many restaurants, cafeterias and other food service facilities to buy food locally. Other than the obvious benefit of supporting your local economy and community members, instilling a farm-to-table approach at your restaurant is advantageous for a variety of reasons – ones that many customers are willing to pay more for.

By Geneva Serve on Thursday, June 30, 2011

While great food is an expectation to restaurant guests, tapping into sight and smell senses for drink selections can create an even more memorable restaurant experience.  To quench guests’ summer thirst and add an exciting pairing to the meal, these recent trends in signature cocktails offer restaurants the creativity to incorporate more robust flavors, textures, scents, and visual entertainment.

By Geneva Serve on Monday, April 18, 2011

As customers enjoy the additional sunshine of spring, chefs across the country welcome a range of springtime ingredients and colors that will spice up their menus. Restaurants prepare for Easter and Mother’s Day as the popular spring ingredients breathe fresh life into the menu. With popular brunch occasions around the corner, we have created a short list of some favorite spring ingredients that will elevate your brunch menu and delight patrons.

By Geneva Serve on Thursday, March 24, 2011

As chefs prepare meals for their guests, there is the always present concern of food allergies. Preparing a meal that will not sacrifice the guest’s health is essential in the restaurant industry. To better serve consumers and reach an additional marketplace, food service professionals must continue to pay attention to food allergy concerns as offering gluten-free products is one of the fastest growing segments in the industry.

By Geneva Serve on Monday, February 28, 2011

Geneva's Bristol Bar at The NAFEM ShowExhibitors and attendees have returned to work with numerous ideas and equipment needs since The NAFEM Show in Orlando, Florida. Optimism has returned to the food service industry as attendee and exhibitor numbers increased from 2009. The show floor was also 20-30% larger and technology played an important role in booth displays. Manufacturers are hopeful that 2011 will return higher sales as the economy continues to recover and grow.

By Geneva Serve on Monday, January 31, 2011

The North American Association of Food Equipment Manufacturers (NAFEM) Show is quickly approaching. On February 10-12, at the Orange County Convention Center in Orlando, Florida, food service professionals will be learning about trends in the industry, while seeing the latest innovative and high-design products. This highly regarded trade show features more than 500 exhibitors displaying products for preparation, cooking, storage, and table service. The show attracts nearly 20,000 food service professionals to the event, eager to improve their daily operations and dining atmospheres.

By Geneva Serve on Friday, January 7, 2011

As we enter the New Year, new food and dining trends are emerging. From dining atmospheres to menu options to an increased use in technology, 2011 trends reach every aspect of dining. Restaurants and chefs must stay in tune in order to drive business and offer their customers an exceptional experience.

By Geneva Serve on Friday, December 10, 2010


With the slower economy and competitive industry, hotels are searching for ways to attract patrons. 
Many hotels have begun hosting events to not only attract, but retain business customers and encourage local business. Hotels have begun hosting events from author readings to art exhibitions to cooking demonstrations from their top chefs. Anything that creates a special experience for hotel patrons and helps retain their business, is advantageous for hotels during this economy.
By Geneva Serve on Wednesday, October 27, 2010

 Geneva Designs was recently featured in the equipment solutions section of Chef Magazine. The focus of the article Serving Up Elegance (by James J. Hodl) is enhancing the dining experience and boosting dessert sales with serving carts. Geneva’s dessert/cheese, flambé and induction carts are all mentioned in this article.

By Geneva Serve on Friday, October 1, 2010

In the Mixology field, hand-crafted ice cubes are a work of both art and science. They are designed to keep the cocktail cold without watering it down and diluting the flavor. And the look of the sculpture can also add the “wow” factor that guests crave. 

Mixologist Takaaki Hashimoto has two unique hand-crafted ice cube designs that really set the bar.
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Waking Up to Improve the Breakfast Experience
Trends in Senior Living Dining Programs
Can I get you a cup of coffee?
A look back at food trends - 2006 to now
Is that local food on your customer’s fork?