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    EOL Coverage of Chefs Championships at IHMRS

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    Preparing Lobster for Competition


Quite rapidly, it seems that our global society has adopted a common trait - we want what we want, when we want it. Yesterday's amenities, which provided added benefits to the guest experience, have quickly evolved into today's expectations. The internet, e-mail, on-demand movies and television programming, satellite radio, and general pace of life have all impacted the way that we live our lives - and the way that we expect those providing services deemed essential to support our new lifestyles. There are few industries which have been impacted by these new expectations as significantly as the hospitality industry. In fact, I believe that the need for flexibility may have become the single most dominant trend in hospitality design, as it allows or limits the ability for operators to address other trends that appear on the horizon. After all, doesn't the facility typically outlive most trends that come and go?

What Meal Periods?

I have written about the topic of flexibility in the past, but my focus at that time was on the equipment and infrastructure which continue to limit the ability of foodservice operators to respond to guest demands. Over the past several years, however, I have noticed that this need for flexibility within foodservice facilities is