In today’s economy, every business has to do more with less. While no business is immune to theses economic challenges, corporate foodservice operations have been hit especially hard.
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In September, John Turenne, president and founder of Sustainable Food Systems, and fellow of the Hobart Center for Foodservice Sustainability, spoke at the Society for Foodservice Management national conference.
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As a follow-up to the article "Navigating Foodservice Equipment Certifications" in the last issue, this article provides the executive summary of the Foodservice Consultants Society International (FCSI) white paper on food equipment specifications.
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Foodservice equipment can adhere to a wide range of regional, national and international standards, including standards written or administered by the American National Standards Institute (ANSI), Underwriters Laboratories (UL), Canadian Standards Association (CSA), NSF International (NSF), Air-Conditioning and Refrigeration Institute (ARI), and ENERGY STAR®.
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The effects of globalization can be seen all around us. From the way we do business to the foods we eat, the intricacies of different cultures are popping up all around us.
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As workforces have evolved to include more telecommuters and flex-timers who don’t adhere to rigid lunch schedules, traditional corporate dining operations have suffered. Throw in competition with local fast-food outlets and casual, quick-service restaurants and it’s no surprise that Foodservice Equipment and Supplies reported lunch participation in corporate cafeterias has declined over the past four years.
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Food safety is the main priority for corporate dining operations because they are often serving all the way until closing time with minimal downtime. They have to tackle a massive amount of preparation, cooking, serving and cleaning in a short period of time. And every step of the way, food safety is a critical concern.
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