Regardless if they offer buffet, banquet, off-premise or drop-off services, foodservice catering operations have a significant opportunity to save on food cost by reducing pre-consumer food waste.
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Lodging operations offer a broad range of foodservice options, from restaurants and bars and lounges to room service and banquet facilities.
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Some decisions are easy to make. Fish or chicken? Paper or plastic? Sausage or pepperoni? When it comes to natural-gas-fired or electric cooking equipment, the choice isn't always as simple.
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Foodservice consultants could find themselves experiencing increased challenges when it comes to specifying equipment. In today’s economy, it can be increasingly more difficult for consultants to hold on to their specifications. Though eliminations or revisions within a specification are sometimes unavoidable, there are ways to help reduce these changes and hold on to a spec.
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At Barona Valley Ranch Resort and Casino in Lakeside, Calif., sustainability efforts stem from the potential to receive both a return on investment and a natural way of life. Among Barona Valley’s many sustainable initiatives, water conservation has proven to be one of the most successful.
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Any lodging or casino foodservice professional will tell you the industry is ripe with challenges. One of the industry’s most significant challenges is the ability to serve hot meals to a large group of people at the same time.
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It might not really take a village to raise a child and although it doesn’t work well as a joke, it really does take only one (insert profession here) to change a light bulb. While many things aren’t as difficult as we portray them to be, some things are. Imagine the scope and labor involved in preparing meals for casino or hotel guests around the clock. All jokes aside, it takes a small army.
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