Category: Rep Resource

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Worth the Wash? The Lifetime Cost of Linens

Worth the Wash? The Lifetime Cost of Linens

As the years add up, so does the cost of using linens in hospitality and conference center foodservice operations. Depending on the size of the facility and the volume of events, it can literally cost thousands of dollars annually to purchase and maintain linens, and that doesn’t even include the additional labor costs. When you add those years up, the numbers can be staggering.

So, what are the alternatives to using linens? Why are they used in the first place? And what are the important considerations when going linenless in a hotel catering or banquet service? Let’s take a look at the three most important details.

AESTHETICS

It’s important to begin with the reasons linens are used in the first place. Simply put, linens add an element of refinement to a service. They look nice and are aesthetically pleasing, so operators use them to elevate an event.

MOBILITY & VERSATILITY

Linens are also popular because they can convert tables or serving stations in any location into a point of service and do it in aesthetically pleasing ways as mentioned above. The point is buffets and serving lines aren’t always in the same places, so linens are mobile, so to speak.

STORAGE & SPACE

Lastly, linens are easy to store and don’t require a lot of space when they’re not in use.

The Benefits of Linen vs. the Alternative

The reasons linens are desirable are obvious. We all love refined service when we’re at a wedding or an important catered business function. But this is from the guest perspective. What about the operator?

As we mentioned, linens are costly and require a significant amount of labor to keep them clean. Cleaning requires either the ability to wash them in-house or use an expensive service. When linens are cleaned in-house, water and electricity usage climbs. It can literally translate to thousands of dollars in cost.

There are alternatives, though, that still meet the benefits listed above, and one of those solutions is the Traveler Series Serving Tables from Lakeside. These durable units do not require the use of linens and can be easily moved throughout the property. Let’s look at the Traveler Series through the lens of the benefits.

AESTHETICS

Lakeside’s Traveler Series Serving Tables come with beautiful laminate finishes. With 12 optional laminate top finishes and even more solid surface finishes available, operators will find an aesthetic that matches the existing space. From Victorian Cherry to Sand Stone, the looks are as varied as the guests who will use them.

MOBILITY & VERSATILITY

All units come with durable casters that allow for transport across the property. This means just about any area of a hotel or conference center can be turned into a serving station in a matter of minutes simply by rolling a table into place. Units come in various sizes, too, from 30-inches all the way up to 60.

STORAGE & SPACE

The Traveler Series Serving Tables can be purchased as nesting tables with the option for two or three different heights. This makes storage easy while also providing an added level of versatility.

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The Environmental and Financial Impact of Foodservice Linens

The Environmental and Financial Impact of Foodservice Linens

When we think about linens, we often envision the white tablecloth in a fine dining restaurant or the hundreds of cloth napkins at a business banquet, or even the coverings on a serving line. While they can help create an aura of elegance and refinement, the reality is linens can have a negative impact on the environment, which in turn can have a negative impact on a foodservice operation’s bottom line.

Buying linens isn’t just the only expense. It also costs money to use them and keep them clean, and those costs can be quite expensive. Just consider an Atlanta area restaurateur who spends roughly $2,000 per month on linen costs spread across six different locations.

What are the reasons linens are so costly? The same reasons they can also have a negative impact on the environment — utilities.

As energy prices rise and water becomes scarcer, it’s going to cost foodservice operators more and more to operate a business using linens. Energy uses more of our natural resources, and just one look in the newspapers in the American Southwest is all that’s needed to see just how important water is today.

Of course, operators also need staff to help set up, break down, and clean linens. In today’s environment, staff is harder to find than ever, particularly in the foodservice industry. This creates an additional burden for operators who are looking to add fine white to a food serving line.

Whether it’s in-house staffing that can be hard to find or expensive linen services, foodservice operators are now looking at other alternatives to traditional linens that can consume resources and finances.

What are the alternatives to linen?

More than just about anything, linens are used for aesthetics to create an air of refinement. Whether it’s tables or buffet serving lines, when operators use serving stations that meet visual standards and can complement the overall décor of the room, it goes a long way toward the elimination of linens. Look for serving stations that have a variety of aesthetic options, or even better, that provide the level of customization needed to create the desired look.

Lakeside has solutions specifically to help erase the need for linen by providing functionality, durability, and a level of aesthetics that will enhance any serving line situation.

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Finding Comfort, and Profitability, in Mobile Coffee Stations

It’s 3 a.m. in the maternity ward of the nearby hospital. An exhausted, soon-to-be father going on 36 hours of no sleep is making his way down the hallway to grab a cup of coffee to keep him alert when he needs to jump into action to help his wife.

Meanwhile, in the lobby, an excited set of grandparents arrive, ready to start their day with a hot, fresh cup of coffee, eagerly awaiting the arrival of their grandchild. While seemingly insignificant, those cups of coffee carry an enormous impact on these hospital guests seeking comfort when they need it the most.

It’s well known that foodservice plays a critical role in hospital and healthcare operations. Not only is food and beverage critical for wellness, but it can also provide comfort to both patients and visitors alike while creating profit points for operators. A hospital’s overall satisfaction ratings are largely dependent on how foodservice is perceived, and those same satisfaction ratings play a key role in an operation’s reimbursement rates.

More and more hospitals and healthcare establishments are turning to alternative points of sale as it relates to food and beverage, using otherwise unprofitable parts of a hospital and turning it into the potential for profits. Kiosks and mobile serving units are a big part of this equation. This brings us back to that cup of coffee.

Coffee Kiosks Provide Value and Profit

More than just about any other type of food and beverage operation, coffee kiosks will generate interest amongst hospital guests and visitors, but what considerations do operators need to determine before initiating a kiosk coffee program that results in high patient satisfaction?

MENU

What styles of coffee beverages are being served, and will there be additional food items or other types of beverages on the menu? This is an important determination that will impact just about every other decision, from the type of kiosk cart being used to the ordering and inventory process. Using just one espresso machine? What about syrups and other extras to add to guests’ drinks? Think about both the menu you plan to serve and the space you have to serve it.

LOCATION

Next, where will the cart be located, and is it important to be able to move the cart from place to place throughout the day or week? Again, this will impact that type of cart being used, as well as other factors such as service hours. Looking for flexibility as to where you plan to offer your coffee service? Consider portable, mobile coffee counters that can move through hallways with ease, with plug-and-play functionality.

SERVICE HOURS

Service hours are important from both a staffing and a menu perspective, as this can change depending on the certain type of daypart. At the same time, service hours will determine where coffee stations should be located. For example, if a coffee kiosk is operational 24 hours a day, during the nighttime hours, it should be located in a place where it won’t disturb sleeping patients. Lobby coffee kiosks will likely result in the highest traffic of guests, so refrigeration and sinks may be additional components to add to a kiosk, as opposed to a self-contained smaller counter.

Healthcare Foodservice Is Interdependent

As you can see, the three factors above are all interdependent on one another. Hours of service will impact location and menu and vice versa. Regardless of the decisions on the above, though, the one important factor that might provide the versatility to run an operation as desired is the actual type of kiosk being used. In healthcare, it’s important to be flexible, ready at any moment, and provide comfort when it’s needed most. Your coffee station should reflect those same characteristics.

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Revenue Boosters for K12 Foodservice

Revenue Boosters for K12 Foodservice

School nutrition directors are facing a lot of uncertainty in K-12 cafeterias, but one of the constants is the need to drive student participation and revenue.

When schools can develop creative points-of-sale in spaces that are otherwise unused, nutrition programs can take big steps toward achieving this objective.

How?

 

It all starts with an idea followed by the solutions to make it happen. Whether it be a concessions cart outside the school gymnasium on a Friday night or a student-operated coffee kiosk serving lattés on a Monday morning, there are numerous opportunities to keep students on campus, generate revenue, and even provide some educational opportunities for students.

But it does take the right equipment, and that equipment needs to be versatile, mobile, and durable while also creating attractive-looking environments that will encourage sales.

Consider a Lakeside Mobile Merchandising Station

COFFEE & BEVERAGE KIOSK

Lakeside’s coffee and beverage kiosks are designed to pull in customers and make the sale of coffee and other beverages easy and profitable. Units are available with custom vinyl graphics that can match any school’s spirit, and durable mobility allows them to help provide service in the most remote areas of campus.

MART CART

For directors looking to move meal service to various areas of the school, including outside for socially distanced meal service to reduce the risk of Covid exposure, a mart cart is one of the most versatile units available. With different styles of over-shelves available, service can be even more versatile, as staff can serve both meals and grab-n-go snacks at the same time.

COMPACT MART CART

Schools looking for pared down service can put their foodservice capabilities on wheels with a compact mart cart, allowing K-12 school nutrition directors to develop a grab-n-go foodservice programs that can include both smaller meals and snacks. Because of the easy mobility, units can even be moved outside for safer service during the current Covid pandemic.

Lakeside can help schools move meals around

From grab-n-go meals to comprehensive coffee programs, Lakeside has a range of solutions to help school nutrition directors turn some of their wildest ideas into reality. Now more than ever it’s important to consider out-of-the-box foodservice options, and our team of experts can help determine just what those points-of-sale might look like with a little creativity and the solutions to make them reality.

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Making Money with Small Space Foodservice Pop-Ups on Campus

Making Money with Small Space Foodservice Pop-Ups on Campus

The bands are playing in the end zone and the quad is filled with tailgaters getting ready for the big game. Yes, college campuses are back in full effect, and all you need for proof are the stadiums on a Saturday afternoon.

For C&U foodservice directors, the increase in on-campus foot traffic, whether it be on gameday or on a random Wednesday morning, is an opportunity to increase revenue for the overall program. One way to achieve this is to develop otherwise unused spaces as pop-up foodservice operations.

Traditionally, college foodservice has been relegated to cafeterias. Just think about the movies. We all know the classic scene in Animal House as John Belushi moves his tray down the serving line. Today, though, college foodservice can be much more creative, in large part because of the equipment C&U directors can use to serve it.

THE TOP 3 REASONS COLLEGES AND UNIVERSITIES SHOULD CONSIDER POP-UP FOODSERVICE OPERATIONS

  1. First and foremost, pop-ups contribute to profitability: By moving the point-of-sale to an area on campus that is otherwise unused, C&U foodservice directors can literally create new points of profit.
  2. Keeping students on campus is critical for the fiscal health of a C&U foodservice operation: And if you can move the point of sale just about anywhere, why not in places of convenience that will keep students on campus rather than walking half a mile down the street?
  3. Pop-ups provide marketability: By developing creative, mobile foodservice solutions, a college foodservice operation gains the ability to develop a brand for the overall program, much like the team all suited up in the stadium can do.

A Successful Pop-Up Depends on the Right Foodservice Equipment Solutions

Mobile, pop-up foodservice is beneficial, but it’s not easy. It requires the right planning, equipment, and training.

The teams at Lakeside and Multiteria have developed solutions specifically for this niche market, and we’d be happy to share our tips and tricks to help develop a successful C&U pop-up foodservice program.

From grab-n-go sandwich shops to coffee kiosks, we have solutions that can help turn these ideas into reality.

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Supply Chain Impacts on School Foodservice

Supply Chain Impacts on School Foodservice

As the new school year is now in full swing in most districts, some schools are opening their doors again for the first time in over a year. This is bringing challenges that range from dealing with variants to overcoming gaps in the supply chains with shortages ranging from paper products to school foodservice equipment to even the food itself.

What is causing the shortage?

Depending on the item, there are many reasons for the delay in products. Across the country, the effects of the current labor crisis are affecting production, shipping, and other areas. In the case of foodservice equipment, there are manufacturers that are experiencing shortages of their own, whether it’s raw materials, the people to process them, the shipping of those goods, or all of the above.

At the same time, suppliers are also experiencing delays to the coronavirus variants. This has a direct effect on production and distribution, as well.

Increasing Demand and Universal Service

As schools reenter the classrooms and cafeterias, the results are increases in demand. Because hybrid or virtual models didn’t translate to standard foodservice volumes, the return to schools has succeeded in increasing demand at the same time supplies are in short order.

Due to the pandemic and the financial burden placed on students and their families, many school districts across state lines decided to open up their lunch program, offering free lunches to all students in the building. This means that students who may not have eaten lunch at school are now participating, and the demand for food is often higher than it was in previous years. These cafeterias must have enough food on hand to feed every student, so larger orders are also being placed, overwhelming suppliers and causing a delay in supplies.

Beating the Lack of Supplies

Many school cafeterias in the Southern region and other parts of the country are looking for alternative options for getting these supplies and attempting to beat the supply crisis they are facing. In places like South Carolina, Florence School District 3 is looking to consider alternative distributors for their supplies, should their orders not be fulfilled based upon the menu produced. They also placed a large bulk order of food during the summer so that supplies that were delayed had time to arrive before they were necessary.

In Florida, the Lee County district is considering taking an approach to homemade cooking with recipes to buy the meat and produce they need as substitutes for the preplanned menu available to students. Their goal is to look ahead at the supplies they have and plan to improvise when necessary to always have enough food on hand, even if it isn’t exactly what was posted on the menu.

On the foodservice equipment side of service, some manufacturers are operating on more standard delivery times, and the team at Lakeside is proud to be one of those options. If you’re a district looking to revitalize your cafeteria or to better prepare it for uncertain service types, Lakeside and our suite of brands can help.

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The Importance of Satellite Service in School Nutrition

The Importance of Satellite Service in School Nutrition

We’re seeing debates raging across the country regarding masking in schools.

From coast to coast and from one political persuasion to another, the doesn’t seem to be a lot of agreement on the best ways to move forward. While masking in the classroom may be the center of discussion, there’s one thing we know for sure. You can’t mask and eat.

For even the most cautious of school districts who require masking in the classrooms and in the hallways, mealtimes are still a tricky situation. In some cases, schools are moving the dining process outside where students can enjoy fresh air and ample space. But for those who live in colder climates, winter is coming.

How can school nutrition directors help prevent the spread of Covid-19 while still offering quality meals to all students?

One option is satellite service, often called in-class dining. On rainy days or when the weather gets cold, outside eating will not be an option. Directors and staff are going to have to adapt, and one way to do this is to consider delivering meals to students instead of the other way around.

Yes, students will still need to be unmasked in order to eat and drink, but by limiting service to smaller cohorts of only classmates, schools can help mitigate the spread of airborne viruses by restricting exposure to and from students in other classrooms and grade levels.

 

Satellite Service Requires the Right Vehicles for Delivery

Lakeside offers a range of equipment solutions to help school nutrition directors and staff deliver meals from a school’s kitchen directly to the classroom without sacrificing the three most important factors of foodservice.

SAFETY

Keeping foods in the ideal serving conditions is a critical part of food safety. Heated delivery systems can ensure food products will not slip into the Danger Zone during the delivery process.

QUALITY

If the worst-case scenario with maintaining ideal food temperatures is safety, quality isn’t that far behind. Serving cold chicken or soggy sandwiches is an easy way to turn students off from participating in the future.

CONVENIENCE & EFFICIENCY

For operators and staff, limiting the number of trips from the kitchen to the classroom can help optimize labor challenges while reducing delivery times for students. In school cafeterias, staffing and dining times are critical for everyone involved.

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An Update on School Foodservice: August 2021 Edition

An Update on School Foodservice: August 2021 Edition

Schools are reopening across the country, and while we had hoped this year would look more like two years ago than last, we’re unfortunately seeing situations and challenges still caused by Covid.

Though every district and school has its own set of challenges, the one common factor is uncertainty as we look to reenter our classrooms and cafeterias.

Uncertainty isn’t the end of the world, though, especially if actions are taken that can help school nutrition programs to prepare. While some students might be entering school cafeterias as they did two years ago, in a county across the state, those students might be looking at eating outside as weather permits or even in their classrooms with smaller cohorts.

Simply put, many directors don’t know which direction to take, so it’s ideal to be prepared for a wide range of possibilities. Just consider some of the service types we’ve seen in the last 18 months and are likely to experience in the next 18 months.

CAFETERIA DINING

Some districts continue to serve meals in the cafeteria as they traditionally have. Even still, there are some modifications that are being considered. Spacing students out while in line and while seated is a top priority, as are providing sanitation stations to help reduce the spread of the virus. Moving students through lines quickly and setting up barrier partitions are other safety measures to consider.

IN-CLASS DINING

Many districts are serving both lunch and breakfast directly to students in the classroom. This type of hallway or satellite service keeps students in smaller groups, which allows schools and districts to isolate potential outbreaks and reduce the potential for spread.

CURBSIDE SERVICE

Many school districts and school nutrition professionals became our heroes during the Covid pandemic by continuing to serve our students, particularly those who are food challenged and in need. For those districts that are returning to virtual learning, curbside service will likely be part of the foodservice equation.

Enhance your school foodservice capabilities with the right equipment.

It’s a difficult proposition but preparing for or at least considering what the previous service types might require can help school nutrition directors move quickly if situations arise. One way to make this easier is with the right equipment and supplies.

Lakeside and our family of brands have developed school nutrition solutions that can help directors and staff during the current Covid pandemic and beyond. Our serving lines are designed to help increase the speed of service in any given year, but they can also help reduce potential exposure today. Likewise, while our serving carts enhance in-class and satellite service by preserving food quality, those same carts can be used to create additional points-of-sale once we’re back to normal.

Learn more about Lakeside and our suite of school nutrition solutions!

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Considering Multifunctional K12 Foodservice Equipment

Considering Multifunctional K12 Foodservice Equipment

School cafeterias don’t always have the space needed to serve students as conveniently as possible, but switching to multi-function foodservice equipment can make it easier to keep your K-12 kitchen clean, organized, and profitable. And as we’ve learned in the past year, versatility in service can be a game-changer. With the right equipment, school nutrition staff can change the points of service, adjust countertops and shelves to match menu options and grade levels, move food around, and even help maintain a sanitary cafeteria.

Let’s dig into a few important considerations when reviewing multi-function school nutrition equipment.

Allow for menu versatility.

Counters that can be adjusted to have flat tops or hold a variety of configurations of serving containers provide the highest level of flexibility and efficiency when it comes to serving different types of meals. Bulk containers of spaghetti, soup, salad, or similar menu items usually benefit from being kept in a large container that can be nested into the counter so that the food is at the level of the counter, which makes it easier to scoop without making a mess. However, regular flat counters are usually a better fit for pizza slices, sandwiches, and other solid items, which means that choosing countertops that can be filled in or left open provides the most options for efficiently serving various types of foods.

Changes the points of service.

Adding portable serving carts allows schools to move away from traditional lunch lines, instead, serving students in their seats or even in the classroom to minimize touchpoints. Lakeside’s wide variety of utility carts are able to help you find the perfect solution for your foodservice equipment needs. This was certainly critical during the COVID period. Mobile serving is easier with reliable and sizable carts that can help staff move food from the cafeteria to other parts of the school. Mobile carts can also be used for storage when they’re not in use. Though the needs for in-class service may not continue after COVID, the concept will likely continue because of the convenience it provides.

Ensure sanitation and safety.

Multi-function foodservice equipment makes it easier for schools to configure stations as needed. Having the ability to add hand sanitizer or even a sink, for example, can allow schools to help ensure safety and sanitation. These safety needs will likely continue into the future. For schools that don’t have existing sanitation equipment, it can be added to a line as part of multi-functional serving equipment.

Providing barriers between prepared foods and students in line is also a helpful step when it comes to making your school cafeteria more sanitary, but blocking off the entire food service area may not be possible. Versatile lines can include options to help protect food by allowing directors to add or remove safety barriers as needed.

Explore equipment options.

Switching to multi-function foodservice equipment can make serving students more convenient and more sanitary. At Lakeside, we offer a variety of foodservice solutions that make it easy to serve students in ways that best fit the layout of your cafeteria and the needs of your school. Browse our website to explore how our products can make your K-12 foodservice more innovative and more convenient.

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Are Meal and Cocktail Kits the Future of Foodservice?

Are Meal and Cocktail Kits the Future of Foodservice?

Kits are “it”.

During the pandemic, all we wanted was to find a way to simulate normal, a normal that was changed due to the closure of the bars and restaurants we frequent. For many, stopping at our regular pub for a beer or eating lunch at our usual restaurant is more than a way to get sustenance, but a ritual that brings us comfort and joy. Restaurants and bars had to adapt, and this is when cocktail and restaurant take-home kits gained popularity.

By providing pick-up boxes of food and beverage — often paired with detailed instructions and a personal touch of service — take-home kits became a great way to enjoy our favorite establishments within the constraints of the new normal. Having a designated space for kit pick-up has helped many businesses streamline this process in a contactless way. Here are some contactless cart options for your business.

These kits have allowed us to have a new cocktail from our favorite speakeasy or a multi-course meal from our favorite restaurant without the risks of leaving home. Cocktail and meal kits started as a means to an end, a way for us to comfort ourselves, but even with the country opening back up, cocktail and meal kits are still doing well. Are they here to stay?

What are cocktail and meal kits?

Getting into the details, cocktail and meal kits provided a new way for food and beverage establishments to remain relevant in the eyes of their most loyal customers. As we mentioned, detailed instructions were often included. In some cases, those instructions were even videos or live teleconference sessions where consumers could have direct access to chefs and mixologists.

Cocktail kits came with liquor, botanicals that were often hard to find, and sometimes even glassware. Meal kits came with pre-measured ingredients, recipes, and sometimes hard to source proteins or items that came pre-marinated for a taste that would be difficult to simulate at home. Using these clever kits, anything difficult in the process or in the flavor profiles were handled by the restaurants or bartenders. But with the country opening back up, why are these kits still selling well?

Why are cocktail and meal kits still selling?

People discovered that cocktail and meal kits are fun. It’s nice to create the foods and drinks you love at home, and even more fun to surprise someone with a drink or a plate of food they thought they couldn’t get. In a sense, the meal and cocktail kit concept has completely changed the concept of the dinner party into something that can be more of a conversation starter than just a home-cooked meal.

In fact, meal kits even go beyond our local neighborhoods. Thanks to companies like Gold Belly who ship foods from famous establishments across the country, the novelty of creating a sandwich from Katz’s Deli when you live in Ohio or Som Saa when you live in the US is completely possible. Taste bud tourism is alive and well thanks, in large part, to consumers being stuck at home over the course of the last year and a half.

As we look to the future, more and more consumers might realize they just don’t feel like going out but would like to enjoy the same level of quality. At the same time, restaurants and bars have opened up new profit points by providing meal and cocktail kits. Only time will tell if meal and cocktail kits are truly the future of dining, but if they keep on selling as they are, they will certainly have a strong presence in the marketplace.

Does your business have a streamlined process for customers to pick up their at home meal or cocktail kits? Check out Lakeside’s Curbside and Carry Out carts for quick, contactless distribution to your customers.