�ݺ�ߣshows by User: FESMagazine

�ݺ�ߣshows by User: FESMagazine / http://www.slideshare.net/images/logo.gif �ݺ�ߣshows by User: FESMagazine / Thu, 21 Apr 2016 18:11:00 GMT �ݺ�ߣShare feed for �ݺ�ߣshows by User: FESMagazine Designing the Commercial Kitchen of the Future /slideshow/designing-the-commercial-kitchen-of-the-future/61204606 kitchenofthefuture-rk-160421181100
Consumer expectations of foodservice and the way they use these operations will forever be a moving target. At the same time, front and back of the house technology continues to evolve at a fast pace. How will these and other external factors impact kitchen design, equipment selection and more? Join FE&S’ Editorial Director Joe Carbonara for this hour-long discussion with our panel of experts as they share their perspectives and answer your questions. FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz. ]]>
Consumer expectations of foodservice and the way they use these operations will forever be a moving target. At the same time, front and back of the house technology continues to evolve at a fast pace. How will these and other external factors impact kitchen design, equipment selection and more? Join FE&S’ Editorial Director Joe Carbonara for this hour-long discussion with our panel of experts as they share their perspectives and answer your questions. FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz. ]]> Thu, 21 Apr 2016 18:11:00 GMT /slideshow/designing-the-commercial-kitchen-of-the-future/61204606 FESMagazine@slideshare.net(FESMagazine) Designing the Commercial Kitchen of the Future FESMagazine Consumer expectations of foodservice and the way they use these operations will forever be a moving target. At the same time, front and back of the house technology continues to evolve at a fast pace. How will these and other external factors impact kitchen design, equipment selection and more? Join FE&S’ Editorial Director Joe Carbonara for this hour-long discussion with our panel of experts as they share their perspectives and answer your questions. FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/kitchenofthefuture-rk-160421181100-thumbnail.jpg?width=120&height=120&fit=bounds" /> Consumer expectations of foodservice and the way they use these operations will forever be a moving target. At the same time, front and back of the house technology continues to evolve at a fast pace. How will these and other external factors impact kitchen design, equipment selection and more? Join FE&S’ Editorial Director Joe Carbonara for this hour-long discussion with our panel of experts as they share their perspectives and answer your questions. FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.

Designing the Commercial Kitchen of the Future from Foodservice Equipment & Supplies Magazine

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0 restaurant development + design: Real Estate Modeling and Site Selection /slideshow/restaurant-development-design-real-estate-modeling-and-site-selection/55797294 rddrealestatewebcastslideshare-151203204250-lva1-app6891
No matter how good the concept, no restaurant can succeed without selecting the right site. Finding the right area with the right demographic and the right infrastructure has always been equal parts science and art. And given the mature nature of the restaurant industry, accomplishing this all-important task continues to become more challenging. In this hour-long webcast our expert panel explored the steps restaurant operators should take during site selection to find locations that support their mission and that allow their concepts to flourish. ]]>
No matter how good the concept, no restaurant can succeed without selecting the right site. Finding the right area with the right demographic and the right infrastructure has always been equal parts science and art. And given the mature nature of the restaurant industry, accomplishing this all-important task continues to become more challenging. In this hour-long webcast our expert panel explored the steps restaurant operators should take during site selection to find locations that support their mission and that allow their concepts to flourish. ]]> Thu, 03 Dec 2015 20:42:50 GMT /slideshow/restaurant-development-design-real-estate-modeling-and-site-selection/55797294 FESMagazine@slideshare.net(FESMagazine) restaurant development + design: Real Estate Modeling and Site Selection FESMagazine No matter how good the concept, no restaurant can succeed without selecting the right site. Finding the right area with the right demographic and the right infrastructure has always been equal parts science and art. And given the mature nature of the restaurant industry, accomplishing this all-important task continues to become more challenging. In this hour-long webcast our expert panel explored the steps restaurant operators should take during site selection to find locations that support their mission and that allow their concepts to flourish. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/rddrealestatewebcastslideshare-151203204250-lva1-app6891-thumbnail.jpg?width=120&height=120&fit=bounds" /> No matter how good the concept, no restaurant can succeed without selecting the right site. Finding the right area with the right demographic and the right infrastructure has always been equal parts science and art. And given the mature nature of the restaurant industry, accomplishing this all-important task continues to become more challenging. In this hour-long webcast our expert panel explored the steps restaurant operators should take during site selection to find locations that support their mission and that allow their concepts to flourish.

restaurant development + design: Real Estate Modeling and Site Selection from Foodservice Equipment & Supplies Magazine

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0 Trends in Tabletop Design /slideshow/trends-in-tabletop-design/55797163 tabletoptrendsslideshare-151203203908-lva1-app6891
Often-overlooked, a restaurant's tabletop is the part of a foodservice operation a customer interacts with the most. It sets expectations about the dining experience customers are about to enjoy, and it provides a platform that allows chefs to showcase their culinary creations. In this hour-long roundtable discussion our panel of experts closely examined tabletop trends across a variety of operator industry segments and the impact they are having on the use of such items as flatware, glassware, china, serving vessels and more. ]]>
Often-overlooked, a restaurant's tabletop is the part of a foodservice operation a customer interacts with the most. It sets expectations about the dining experience customers are about to enjoy, and it provides a platform that allows chefs to showcase their culinary creations. In this hour-long roundtable discussion our panel of experts closely examined tabletop trends across a variety of operator industry segments and the impact they are having on the use of such items as flatware, glassware, china, serving vessels and more. ]]> Thu, 03 Dec 2015 20:39:08 GMT /slideshow/trends-in-tabletop-design/55797163 FESMagazine@slideshare.net(FESMagazine) Trends in Tabletop Design FESMagazine Often-overlooked, a restaurant's tabletop is the part of a foodservice operation a customer interacts with the most. It sets expectations about the dining experience customers are about to enjoy, and it provides a platform that allows chefs to showcase their culinary creations. In this hour-long roundtable discussion our panel of experts closely examined tabletop trends across a variety of operator industry segments and the impact they are having on the use of such items as flatware, glassware, china, serving vessels and more. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/tabletoptrendsslideshare-151203203908-lva1-app6891-thumbnail.jpg?width=120&height=120&fit=bounds" /> Often-overlooked, a restaurant's tabletop is the part of a foodservice operation a customer interacts with the most. It sets expectations about the dining experience customers are about to enjoy, and it provides a platform that allows chefs to showcase their culinary creations. In this hour-long roundtable discussion our panel of experts closely examined tabletop trends across a variety of operator industry segments and the impact they are having on the use of such items as flatware, glassware, china, serving vessels and more.

Trends in Tabletop Design from Foodservice Equipment & Supplies Magazine

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0 Going with the Food Safety Flow /slideshow/going-with-the-food-safety-flow/55796667 2015foodsafetywebcast-slideshare-151203202510-lva1-app6891
In this hour-long webcast our panel of experts will focus on the flow of food through restaurants, offering food-safe tips from dock to dining. We will address best practices in such areas as receiving, storage, thawing and holding, preparation and serving of food items. ]]>
In this hour-long webcast our panel of experts will focus on the flow of food through restaurants, offering food-safe tips from dock to dining. We will address best practices in such areas as receiving, storage, thawing and holding, preparation and serving of food items. ]]> Thu, 03 Dec 2015 20:25:09 GMT /slideshow/going-with-the-food-safety-flow/55796667 FESMagazine@slideshare.net(FESMagazine) Going with the Food Safety Flow FESMagazine In this hour-long webcast our panel of experts will focus on the flow of food through restaurants, offering food-safe tips from dock to dining. We will address best practices in such areas as receiving, storage, thawing and holding, preparation and serving of food items. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/2015foodsafetywebcast-slideshare-151203202510-lva1-app6891-thumbnail.jpg?width=120&height=120&fit=bounds" /> In this hour-long webcast our panel of experts will focus on the flow of food through restaurants, offering food-safe tips from dock to dining. We will address best practices in such areas as receiving, storage, thawing and holding, preparation and serving of food items.

Going with the Food Safety Flow from Foodservice Equipment & Supplies Magazine

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0 restaurant development + design: green building strategies /slideshow/restaurant-development-design-green-building-strategies/55796513 rddgreenbuildingstrategies-slideshare-151203202019-lva1-app6892
In this hour-long presentation led by rd+d Editorial Director Joe Carbonara, our expert panel: Discussed key planning, design and building considerations to help make any restaurant more environmentally friendly Explored the benefits of pursuing green designations such as LEED Outlined best practices for determining which options will help the restaurant achieve its green goals without compromising the brand promise ]]>
In this hour-long presentation led by rd+d Editorial Director Joe Carbonara, our expert panel: Discussed key planning, design and building considerations to help make any restaurant more environmentally friendly Explored the benefits of pursuing green designations such as LEED Outlined best practices for determining which options will help the restaurant achieve its green goals without compromising the brand promise ]]> Thu, 03 Dec 2015 20:20:19 GMT /slideshow/restaurant-development-design-green-building-strategies/55796513 FESMagazine@slideshare.net(FESMagazine) restaurant development + design: green building strategies FESMagazine In this hour-long presentation led by rd+d Editorial Director Joe Carbonara, our expert panel: Discussed key planning, design and building considerations to help make any restaurant more environmentally friendly Explored the benefits of pursuing green designations such as LEED Outlined best practices for determining which options will help the restaurant achieve its green goals without compromising the brand promise <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/rddgreenbuildingstrategies-slideshare-151203202019-lva1-app6892-thumbnail.jpg?width=120&height=120&fit=bounds" /> In this hour-long presentation led by rd+d Editorial Director Joe Carbonara, our expert panel: Discussed key planning, design and building considerations to help make any restaurant more environmentally friendly Explored the benefits of pursuing green designations such as LEED Outlined best practices for determining which options will help the restaurant achieve its green goals without compromising the brand promise

restaurant development + design: green building strategies from Foodservice Equipment & Supplies Magazine

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0 Energy Efficient Foodservice Equipment from Start to Finish /slideshow/energy-efficient-foodservice-equipment-from-start-to-finish/50022822 energyefficientfromstarttofinishslidesslideshare-150630203713-lva1-app6891
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]]> Tue, 30 Jun 2015 20:37:13 GMT /slideshow/energy-efficient-foodservice-equipment-from-start-to-finish/50022822 FESMagazine@slideshare.net(FESMagazine) Energy Efficient Foodservice Equipment from Start to Finish FESMagazine <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/energyefficientfromstarttofinishslidesslideshare-150630203713-lva1-app6891-thumbnail.jpg?width=120&height=120&fit=bounds" />

Energy Efficient Foodservice Equipment from Start to Finish from Foodservice Equipment & Supplies Magazine

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0 Finding & Vetting Local Vendors /FESMagazine/vetting-vendors-april-29-slidesharedeck-1 vettingvendorsapril29-slidesharedeck1-150429152929-conversion-gate01
�ݺ�ߣs from restaurant development + design's webcast: Finding and Vetting Local Vendors. As restaurant chains expand their geographical footprints and venture into new territories, one of the toughest challenges for those charged with managing the build-out process can be finding local contractors and suppliers with whom to work. For this hour-long webcast, rd+d Editor in Chief Dana Tanyeri hosts a panel of chain development and construction professionals to discuss strategies, best practices and a few lessons learned the hard way for finding and vetting local vendors. ]]>
�ݺ�ߣs from restaurant development + design's webcast: Finding and Vetting Local Vendors. As restaurant chains expand their geographical footprints and venture into new territories, one of the toughest challenges for those charged with managing the build-out process can be finding local contractors and suppliers with whom to work. For this hour-long webcast, rd+d Editor in Chief Dana Tanyeri hosts a panel of chain development and construction professionals to discuss strategies, best practices and a few lessons learned the hard way for finding and vetting local vendors. ]]> Wed, 29 Apr 2015 15:29:29 GMT /FESMagazine/vetting-vendors-april-29-slidesharedeck-1 FESMagazine@slideshare.net(FESMagazine) Finding & Vetting Local Vendors FESMagazine �ݺ�ߣs from restaurant development + design's webcast: Finding and Vetting Local Vendors. As restaurant chains expand their geographical footprints and venture into new territories, one of the toughest challenges for those charged with managing the build-out process can be finding local contractors and suppliers with whom to work. For this hour-long webcast, rd+d Editor in Chief Dana Tanyeri hosts a panel of chain development and construction professionals to discuss strategies, best practices and a few lessons learned the hard way for finding and vetting local vendors. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/vettingvendorsapril29-slidesharedeck1-150429152929-conversion-gate01-thumbnail.jpg?width=120&height=120&fit=bounds" /> �ݺ�ߣs from restaurant development + design's webcast: Finding and Vetting Local Vendors. As restaurant chains expand their geographical footprints and venture into new territories, one of the toughest challenges for those charged with managing the build-out process can be finding local contractors and suppliers with whom to work. For this hour-long webcast, rd+d Editor in Chief Dana Tanyeri hosts a panel of chain development and construction professionals to discuss strategies, best practices and a few lessons learned the hard way for finding and vetting local vendors.

Finding & Vetting Local Vendors from Foodservice Equipment & Supplies Magazine

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0 Next-Generation Platform Strategies for Restaurant Development /FESMagazine/nextgeneration-platform-strategies-for-restaurant-development next-generationplatformwebcastdeck-final-150226110613-conversion-gate01
As chains continue to seek new ways to grow, many are incorporating new platform strategies – non-traditional locations, new prototype formats and footprints, and different geographic markets among them. In this hour-long webcast, rd+d explored ways in which restaurant concepts are shifting their shapes, sizes and locales to find growth without compromising their brand promise. Topics our panelists addressed included evaluating new geographic markets, the impact of downsizing, strategies for determining which new platforms to develop and much more.]]>
As chains continue to seek new ways to grow, many are incorporating new platform strategies – non-traditional locations, new prototype formats and footprints, and different geographic markets among them. In this hour-long webcast, rd+d explored ways in which restaurant concepts are shifting their shapes, sizes and locales to find growth without compromising their brand promise. Topics our panelists addressed included evaluating new geographic markets, the impact of downsizing, strategies for determining which new platforms to develop and much more.]]> Thu, 26 Feb 2015 11:06:12 GMT /FESMagazine/nextgeneration-platform-strategies-for-restaurant-development FESMagazine@slideshare.net(FESMagazine) Next-Generation Platform Strategies for Restaurant Development FESMagazine As chains continue to seek new ways to grow, many are incorporating new platform strategies – non-traditional locations, new prototype formats and footprints, and different geographic markets among them. In this hour-long webcast, rd+d explored ways in which restaurant concepts are shifting their shapes, sizes and locales to find growth without compromising their brand promise. Topics our panelists addressed included evaluating new geographic markets, the impact of downsizing, strategies for determining which new platforms to develop and much more. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/next-generationplatformwebcastdeck-final-150226110613-conversion-gate01-thumbnail.jpg?width=120&height=120&fit=bounds" /> As chains continue to seek new ways to grow, many are incorporating new platform strategies – non-traditional locations, new prototype formats and footprints, and different geographic markets among them. In this hour-long webcast, rd+d explored ways in which restaurant concepts are shifting their shapes, sizes and locales to find growth without compromising their brand promise. Topics our panelists addressed included evaluating new geographic markets, the impact of downsizing, strategies for determining which new platforms to develop and much more.

Next-Generation Platform Strategies for Restaurant Development from Foodservice Equipment & Supplies Magazine

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0 Rebranding and Reimaging Restaurants: Strategies for Success /slideshow/rebranding-and-reimaging-restaurants-strategies-for-success/45183794 rebrandingreimagingstrategiesdeckfinal-2-150226105512-conversion-gate01
Keeping established restaurant brands fresh, relevant and competitive often requires significant reinvention along the way. In this hour-long webcast, moderated by rd+d Editor Dana Tanyeri, branding experts and chain executives who have led successful rebranding/reimaging initiatives will offer insights on timing, projecting ROI, process management and roll-out strategies.]]>
Keeping established restaurant brands fresh, relevant and competitive often requires significant reinvention along the way. In this hour-long webcast, moderated by rd+d Editor Dana Tanyeri, branding experts and chain executives who have led successful rebranding/reimaging initiatives will offer insights on timing, projecting ROI, process management and roll-out strategies.]]> Thu, 26 Feb 2015 10:55:12 GMT /slideshow/rebranding-and-reimaging-restaurants-strategies-for-success/45183794 FESMagazine@slideshare.net(FESMagazine) Rebranding and Reimaging Restaurants: Strategies for Success FESMagazine Keeping established restaurant brands fresh, relevant and competitive often requires significant reinvention along the way. In this hour-long webcast, moderated by rd+d Editor Dana Tanyeri, branding experts and chain executives who have led successful rebranding/reimaging initiatives will offer insights on timing, projecting ROI, process management and roll-out strategies. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/rebrandingreimagingstrategiesdeckfinal-2-150226105512-conversion-gate01-thumbnail.jpg?width=120&height=120&fit=bounds" /> Keeping established restaurant brands fresh, relevant and competitive often requires significant reinvention along the way. In this hour-long webcast, moderated by rd+d Editor Dana Tanyeri, branding experts and chain executives who have led successful rebranding/reimaging initiatives will offer insights on timing, projecting ROI, process management and roll-out strategies.

Rebranding and Reimaging Restaurants: Strategies for Success from Foodservice Equipment & Supplies Magazine

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0 Food on the Move: Food Trucks and Mobile Food Trends /slideshow/food-on-the-move-food-trucks-and-mobile-food-trends/45144935 foodonthemovev-150225154645-conversion-gate01
Foodservice operators from all segments are supporting their customers’ on-the-go lifestyles through grab-and-go service, food trucks and other retail solutions. In this hour-long webcast our panel of experts will explore where the mobile food movement is headed, the trends influencing it and how design and equipment selection can pave the road to success.]]>
Foodservice operators from all segments are supporting their customers’ on-the-go lifestyles through grab-and-go service, food trucks and other retail solutions. In this hour-long webcast our panel of experts will explore where the mobile food movement is headed, the trends influencing it and how design and equipment selection can pave the road to success.]]> Wed, 25 Feb 2015 15:46:45 GMT /slideshow/food-on-the-move-food-trucks-and-mobile-food-trends/45144935 FESMagazine@slideshare.net(FESMagazine) Food on the Move: Food Trucks and Mobile Food Trends FESMagazine Foodservice operators from all segments are supporting their customers’ on-the-go lifestyles through grab-and-go service, food trucks and other retail solutions. In this hour-long webcast our panel of experts will explore where the mobile food movement is headed, the trends influencing it and how design and equipment selection can pave the road to success. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/foodonthemovev-150225154645-conversion-gate01-thumbnail.jpg?width=120&height=120&fit=bounds" /> Foodservice operators from all segments are supporting their customers’ on-the-go lifestyles through grab-and-go service, food trucks and other retail solutions. In this hour-long webcast our panel of experts will explore where the mobile food movement is headed, the trends influencing it and how design and equipment selection can pave the road to success.

Food on the Move: Food Trucks and Mobile Food Trends from Foodservice Equipment & Supplies Magazine

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0 Foodservice Equipment & Supplies 2015 Industry Forecast /slideshow/2015-industryforecastwebcast-rk/40601694 2015industryforecastwebcast-rk-141022114334-conversion-gate02
Most economic indicators point toward an improving operating environment for the foodservice industry, but exactly how much better, well, that depends on a number of variables. In this hour-long webcast FE&S shared the results from its proprietary research and invited a pair of well-respected restaurant industry experts to share their thoughts and observations about the coming year.]]>
Most economic indicators point toward an improving operating environment for the foodservice industry, but exactly how much better, well, that depends on a number of variables. In this hour-long webcast FE&S shared the results from its proprietary research and invited a pair of well-respected restaurant industry experts to share their thoughts and observations about the coming year.]]> Wed, 22 Oct 2014 11:43:34 GMT /slideshow/2015-industryforecastwebcast-rk/40601694 FESMagazine@slideshare.net(FESMagazine) Foodservice Equipment & Supplies 2015 Industry Forecast FESMagazine Most economic indicators point toward an improving operating environment for the foodservice industry, but exactly how much better, well, that depends on a number of variables. In this hour-long webcast FE&S shared the results from its proprietary research and invited a pair of well-respected restaurant industry experts to share their thoughts and observations about the coming year. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/2015industryforecastwebcast-rk-141022114334-conversion-gate02-thumbnail.jpg?width=120&height=120&fit=bounds" /> Most economic indicators point toward an improving operating environment for the foodservice industry, but exactly how much better, well, that depends on a number of variables. In this hour-long webcast FE&S shared the results from its proprietary research and invited a pair of well-respected restaurant industry experts to share their thoughts and observations about the coming year.

Foodservice Equipment & Supplies 2015 Industry Forecast from Foodservice Equipment & Supplies Magazine

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0 20 Essential Food Safety Tips /slideshow/20-essential-food-safety-tips/40601301 20foodsafetytips-final-141022113400-conversion-gate02
It takes time, dedication, planning and thoughtful, diligent follow through from everyone involved. In this hour-long webcast our panel of foodservice experts will draw on their years of experience as they present 20 tips that will help foodservice operators and their supply chain partners develop and maintain food-safe environments that earn customer trust and loyalty. ]]>
It takes time, dedication, planning and thoughtful, diligent follow through from everyone involved. In this hour-long webcast our panel of foodservice experts will draw on their years of experience as they present 20 tips that will help foodservice operators and their supply chain partners develop and maintain food-safe environments that earn customer trust and loyalty. ]]> Wed, 22 Oct 2014 11:34:00 GMT /slideshow/20-essential-food-safety-tips/40601301 FESMagazine@slideshare.net(FESMagazine) 20 Essential Food Safety Tips FESMagazine It takes time, dedication, planning and thoughtful, diligent follow through from everyone involved. In this hour-long webcast our panel of foodservice experts will draw on their years of experience as they present 20 tips that will help foodservice operators and their supply chain partners develop and maintain food-safe environments that earn customer trust and loyalty. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/20foodsafetytips-final-141022113400-conversion-gate02-thumbnail.jpg?width=120&height=120&fit=bounds" /> It takes time, dedication, planning and thoughtful, diligent follow through from everyone involved. In this hour-long webcast our panel of foodservice experts will draw on their years of experience as they present 20 tips that will help foodservice operators and their supply chain partners develop and maintain food-safe environments that earn customer trust and loyalty.

20 Essential Food Safety Tips from Foodservice Equipment & Supplies Magazine

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0 restaurant development + design: Project Management 101 /slideshow/restaurant-development-design-project-management-101/40601068 projectmanagement-rk-141022112822-conversion-gate01
Significant risks come with opening a new restaurant and getting the design and construction of the venue right. Concept development and operations management may be among restaurant owners’ core competencies, but few have expertise managing the design and construction tasks that come with opening a new location. And keeping track of the countless related tasks remains equal parts art and science, when done correctly. In this hour-long webcast a panel of restaurant development professionals shared their experiences and expertise about successfully managing projects from concept to completion. These are the slides from the free webcast.]]>
Significant risks come with opening a new restaurant and getting the design and construction of the venue right. Concept development and operations management may be among restaurant owners’ core competencies, but few have expertise managing the design and construction tasks that come with opening a new location. And keeping track of the countless related tasks remains equal parts art and science, when done correctly. In this hour-long webcast a panel of restaurant development professionals shared their experiences and expertise about successfully managing projects from concept to completion. These are the slides from the free webcast.]]> Wed, 22 Oct 2014 11:28:22 GMT /slideshow/restaurant-development-design-project-management-101/40601068 FESMagazine@slideshare.net(FESMagazine) restaurant development + design: Project Management 101 FESMagazine Significant risks come with opening a new restaurant and getting the design and construction of the venue right. Concept development and operations management may be among restaurant owners’ core competencies, but few have expertise managing the design and construction tasks that come with opening a new location. And keeping track of the countless related tasks remains equal parts art and science, when done correctly. In this hour-long webcast a panel of restaurant development professionals shared their experiences and expertise about successfully managing projects from concept to completion. These are the slides from the free webcast. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/projectmanagement-rk-141022112822-conversion-gate01-thumbnail.jpg?width=120&height=120&fit=bounds" /> Significant risks come with opening a new restaurant and getting the design and construction of the venue right. Concept development and operations management may be among restaurant owners’ core competencies, but few have expertise managing the design and construction tasks that come with opening a new location. And keeping track of the countless related tasks remains equal parts art and science, when done correctly. In this hour-long webcast a panel of restaurant development professionals shared their experiences and expertise about successfully managing projects from concept to completion. These are the slides from the free webcast.

restaurant development + design: Project Management 101 from Foodservice Equipment & Supplies Magazine

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0 Adding Up the Steps to a Zero Waste Kitchen /slideshow/adding-up-the-steps-to-a-zero-waste-kitchen/36204142 zerowastekitchens-slidesharedeck-140623114045-phpapp01
A growing number of foodservice operators are pursuing a zero waste kitchen philosophy. But what does running a zero waste kitchen mean? Does it include composting? Recycling? Waste diversion? The answer depends on the operation, its menu, the available infrastructure and many other factors. In this hour-long webcast our panel of foodservice industry experts explored the concept of implementing a zero waste kitchen and outlined the steps operators can take to achieve their goals in this area. Because, at the end of the day, a zero waste kitchen does more than benefit the environment: it has a positive impact on a foodservice operation’s bottom line. ]]>
A growing number of foodservice operators are pursuing a zero waste kitchen philosophy. But what does running a zero waste kitchen mean? Does it include composting? Recycling? Waste diversion? The answer depends on the operation, its menu, the available infrastructure and many other factors. In this hour-long webcast our panel of foodservice industry experts explored the concept of implementing a zero waste kitchen and outlined the steps operators can take to achieve their goals in this area. Because, at the end of the day, a zero waste kitchen does more than benefit the environment: it has a positive impact on a foodservice operation’s bottom line. ]]> Mon, 23 Jun 2014 11:40:45 GMT /slideshow/adding-up-the-steps-to-a-zero-waste-kitchen/36204142 FESMagazine@slideshare.net(FESMagazine) Adding Up the Steps to a Zero Waste Kitchen FESMagazine A growing number of foodservice operators are pursuing a zero waste kitchen philosophy. But what does running a zero waste kitchen mean? Does it include composting? Recycling? Waste diversion? The answer depends on the operation, its menu, the available infrastructure and many other factors. In this hour-long webcast our panel of foodservice industry experts explored the concept of implementing a zero waste kitchen and outlined the steps operators can take to achieve their goals in this area. Because, at the end of the day, a zero waste kitchen does more than benefit the environment: it has a positive impact on a foodservice operation’s bottom line. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/zerowastekitchens-slidesharedeck-140623114045-phpapp01-thumbnail.jpg?width=120&height=120&fit=bounds" /> A growing number of foodservice operators are pursuing a zero waste kitchen philosophy. But what does running a zero waste kitchen mean? Does it include composting? Recycling? Waste diversion? The answer depends on the operation, its menu, the available infrastructure and many other factors. In this hour-long webcast our panel of foodservice industry experts explored the concept of implementing a zero waste kitchen and outlined the steps operators can take to achieve their goals in this area. Because, at the end of the day, a zero waste kitchen does more than benefit the environment: it has a positive impact on a foodservice operation’s bottom line.

Adding Up the Steps to a Zero Waste Kitchen from Foodservice Equipment & Supplies Magazine

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0 Cook-Chill Equipment Applications and Best Practices /slideshow/cookchill-equipment-applications-and-best-practices/31945088 cookchillwebcastslides-slidesharecopy-140305094241-phpapp01
Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices. FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast).]]>
Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices. FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast).]]> Wed, 05 Mar 2014 09:42:40 GMT /slideshow/cookchill-equipment-applications-and-best-practices/31945088 FESMagazine@slideshare.net(FESMagazine) Cook-Chill Equipment Applications and Best Practices FESMagazine Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices. FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast). <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/cookchillwebcastslides-slidesharecopy-140305094241-phpapp01-thumbnail.jpg?width=120&height=120&fit=bounds" /> Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices. FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast).

Cook-Chill Equipment Applications and Best Practices from Foodservice Equipment & Supplies Magazine

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0 Food Safety Webcast: Allergen Management /slideshow/food-safety-webcast-allergen-management/28892355 2013foodsafetywebcast-jc-131204115458-phpapp02
In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience. ]]>
In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience. ]]> Wed, 04 Dec 2013 11:54:58 GMT /slideshow/food-safety-webcast-allergen-management/28892355 FESMagazine@slideshare.net(FESMagazine) Food Safety Webcast: Allergen Management FESMagazine In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/2013foodsafetywebcast-jc-131204115458-phpapp02-thumbnail.jpg?width=120&height=120&fit=bounds" /> In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience.

Food Safety Webcast: Allergen Management from Foodservice Equipment & Supplies Magazine

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0 2014 Foodservice Equipment & Supplies Industry Forecast /slideshow/2014-foodservice-equipment-supplies-industry-forecast/28892016 2014industryforecastwebcast1-131204114443-phpapp02
Moderator Joe Carbonara spoke with a pair of foodservice industry experts who offered their perspective on the industry’s performance to date for 2013 and provided a glimpse into operating conditions for 2014 as well as identified industry segments that should continue to excel in the coming years.]]>
Moderator Joe Carbonara spoke with a pair of foodservice industry experts who offered their perspective on the industry’s performance to date for 2013 and provided a glimpse into operating conditions for 2014 as well as identified industry segments that should continue to excel in the coming years.]]> Wed, 04 Dec 2013 11:44:43 GMT /slideshow/2014-foodservice-equipment-supplies-industry-forecast/28892016 FESMagazine@slideshare.net(FESMagazine) 2014 Foodservice Equipment & Supplies Industry Forecast FESMagazine Moderator Joe Carbonara spoke with a pair of foodservice industry experts who offered their perspective on the industry’s performance to date for 2013 and provided a glimpse into operating conditions for 2014 as well as identified industry segments that should continue to excel in the coming years. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/2014industryforecastwebcast1-131204114443-phpapp02-thumbnail.jpg?width=120&height=120&fit=bounds" /> Moderator Joe Carbonara spoke with a pair of foodservice industry experts who offered their perspective on the industry’s performance to date for 2013 and provided a glimpse into operating conditions for 2014 as well as identified industry segments that should continue to excel in the coming years.

2014 Foodservice Equipment & Supplies Industry Forecast from Foodservice Equipment & Supplies Magazine

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0 Understanding the Role of BIM in Foodservice Design /slideshow/understanding-the-role-of-bim-in-foodservice-design/25037802 bimwebcastmarch2013-slideshare-130807155810-phpapp01
These slides are from FE&S's webcast Understanding the Role of BIM in Foodservice Design. ]]>
These slides are from FE&S's webcast Understanding the Role of BIM in Foodservice Design. ]]> Wed, 07 Aug 2013 15:58:10 GMT /slideshow/understanding-the-role-of-bim-in-foodservice-design/25037802 FESMagazine@slideshare.net(FESMagazine) Understanding the Role of BIM in Foodservice Design FESMagazine These slides are from FE&S's webcast Understanding the Role of BIM in Foodservice Design. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/bimwebcastmarch2013-slideshare-130807155810-phpapp01-thumbnail.jpg?width=120&height=120&fit=bounds" /> These slides are from FE&S's webcast Understanding the Role of BIM in Foodservice Design.

Understanding the Role of BIM in Foodservice Design from Foodservice Equipment & Supplies Magazine

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0 https://public.slidesharecdn.com/v2/images/profile-picture.png FE&S delivers digital, print, custom and face-to-face information that meets the needs of its audience—the $8.3 billion foodservice equipment and supplies marketplace. www.fesmag.com https://cdn.slidesharecdn.com/ss_thumbnails/kitchenofthefuture-rk-160421181100-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/designing-the-commercial-kitchen-of-the-future/61204606 Designing the Commerci... https://cdn.slidesharecdn.com/ss_thumbnails/rddrealestatewebcastslideshare-151203204250-lva1-app6891-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/restaurant-development-design-real-estate-modeling-and-site-selection/55797294 restaurant development... https://cdn.slidesharecdn.com/ss_thumbnails/tabletoptrendsslideshare-151203203908-lva1-app6891-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/trends-in-tabletop-design/55797163 Trends in Tabletop Design