Foodservice Equipment & Supplies
Amelia is the former senior editor for Foodservice Equipment & Supplies magazine. Now as a contributing editor, she helps plan the editorial calendars and writes features for the magazine as well as two department articles, Green Tip and Trends & Tidbits. She also writes a monthly e-newsletter for foodservice consultants called The Specifier.
Features:
Menu Development for the Menu Era
Classic Meets Modern: How Brasserie Jo Became Paris Club
Foodservice Economics: Maximizing Efficiencies to Build Revenues and Continue Growth
Sustainability: The Role of Equipment & Supplies in Creating Greener Foodservice Operations
2011 Top Achiever Award Winners
Designing an Efficient Kitchen
Zena Dater: Diamond in the Rough
DSR of the Year: Patrick Bailey
Regular monthly departments:
Green Tip: The Pros and Cons of LEED
Green Tip: Sustainability Calculators
Green Tip: Energy Efficient Ice Machines
Green Tip: Cultivating a Green Culture
The Specifier (e-newsletter):
The Low-Down on Biodiesel for the Foodservice Industry
Top Dining Trends: Now and 2010
Developing Foodservice Disaster Plans
Enhancing the Dining Experience
The Changing Role of the Manufacturer’s Rep
Five Tips for Designing for Takeout/Convenience
Designing for Biodegradables and Composting
Dealing with Time Pressures: How to Plan Ahead
Designing for the Socially-Conscious Consumer
Marketing 101: Using Technology
LEED and the Foodservice Industry: Benefits and Glitches