Hall of Fame Award: Harry Schildkraut
Amelia profiles Harry Schildkraut, a veteran foodservice designer and industry legend with 50 years of experience. Read on.
Canna-Curious: Cannabis and Foodservice
Amelia explores the complex topic of cannabis use in cooking and foodservice. Read more.
Ten Ways to Elevate
Amelia explores how restaurant and kitchen design work together to boost the guest experience. Read more.
DSR of the Year: Eric Harrison
Amelia profiles Eric Harrison, dealer sales rep extraordinaire with Supplies on the Fly for FES’ annual awards. Read the article.
Trends: Stepped-Up Street Food
An example of one of the regular trends articles Amelia writes each month for Foodservice Equipment & Supplies magazine. Read more.
Are Food Halls the Next Food Trucks?
For up-and-coming chefs and restaurateurs looking to expand or test new concepts, food halls offer
a low barrier to entry, a built-in facility and branding support. Read more.
A Good Life: FES’ 2018 Hall of Fame
A look inside Hall of Fame award winner Kathleen Seelye’s life and career in foodservice consulting and design. Read the article.
Hall of Fame: Bill Eaton, Cini-Little
Amelia profiles prolific restaurant/foodservice designer Bill Eaton of Cini-Little International for the annual Hall of Fame award winner article. Read more.
Trend: Stepped-Up Street Food
From pupusas to dumplings and more, here’s a look at some of the top trending street food right now.
Food Waste: Source Reduction and Reuse
Source reduction (producing less food) and reuse (donations) are the two top keys to cutting down on food waste in this country. The third article in FE&S‘ 10-part series on waste management.