|Author:||GenevaServe||Created:||Wednesday, June 30, 2010|
By Geneva Serve on Tuesday, January 10, 2012
Hospitals aren’t the only place putting the lunch trays aside and offering more specialized meal programs, but long-term care facilities and senior communities have revamped their food service operations too. From country kitchens, grab-and-go options, room service to in-house bistros and cafés, senior living communities have it all. It is no secret to them that quality meals not only offer nutritional value, but a place for residents to socialize and feel at home too.
By Geneva Serve on Wednesday, November 23, 2011
Hotels and resorts across the nation and even the world, offer guests convenient delectable meals through their room service operations. From the comfort of their rooms, guests can easily enjoy breakfast, lunch, or dinner. To guarantee the best experience, hotels must ensure food quality and safe temperatures when delivering food, especially with numerous orders in place. In order to keep hot food hot, room service operations utilize hot boxes or food warmer carriers. However, what heating type is best for your operation: electric or canned fuel?
By Geneva Serve on Thursday, October 20, 2011
A common question morning guests may hear from waiters at your establishment, but are you sure that your coffee offering is up to par? This past year, there has been a substantial increase in the amount of coffee drinkers and the age of the coffee consumer is expanding. The younger coffee connoisseur has returned and with a sense of loyalty, this holds the opportunity for growth in the future. With the coffee industry on the rebound, make sure your establishment is capitalizing on the trend.
By Geneva Serve on Wednesday, August 31, 2011
Year after year, trend spotters, top chefs, food connoisseurs and avid bloggers release the top predicted food trends. From delectable cupcakes to Spanish cuisine, the trends have continued to evolve over the past five years. As we turn back time and expose some of the most unique food trends, you will see that some food themes continue to remain the same. Regardless of the latest diet fad or unique ingredient, offering healthy meal options doesn’t seem to be a trend that is fading any time soon.
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
Exhibitors 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.
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