Industry News & Insights.
Serving up the latest Cini-Little news and industry information.
Industry News & Insights.
Serving up the latest Cini-Little news and industry information.
How to Hide Foodservice Equipment in Plain Sight
Have you ever heard the saying concrete jungle? Well, commercial kitchens have been called a stainless-steel jungle. And with good reason. From prep tables and sinks to refrigerators and cooking equipment, most items used in foodservice are stainless steel. They...
Re-defining Waste: Designing Buildings for a Sustainable Future
It's time to address our collective oversight when it comes to waste management. Often relegated to the bottom of our priority list, waste is only now being given the attention it deserves during architectural planning. However, relying solely on dumpster bins and...
The Food & Beverage Remote Ordering and Production Trend
The hospitality industry labor pool has shrunk. The cause for the drop in hospitality employment can be traced to the initial layoffs associated with the Pandemic, followed by the Great Resignation, the economic downturn, better pay and benefits, and the desire for...
The Battle of the Deep Fryer vs. the Air Fryer
The ever-popular air fryer has worked its way into many homes. Perhaps you have one sitting on your kitchen counter. It’s the healthy cooking alternative to deep frying. But is this popularity shared in commercial foodservice applications? What is an air fryer and...
Today’s Challenge to the Profit and Loss Foodservice Contract
Today’s profit and loss foodservice contracts demonstrate the unique set of challenges facing many market sectors as the foodservice industry grapples with re-inventing itself post-pandemic. With COVID-19 in the proverbial rear-view mirror, owners, contractors, and...
Delivering Winning Outcomes
Like many industries, the last few years have been difficult for contract foodservice operators and clients alike. The foodservice industry has been confronted with navigating historic food inflation, ongoing labor shortages, and the reality that the new hybrid work...
How About a Nice, Cold Draft Beer?
Being a part of the hospitality industry often means trying to stay ahead of what can be a dizzying broadside of trends. Shifting consumer preferences, trailblazing chefs and restauranteurs, and the perpetual need to excite and steal attention make for an environment...
Does Your Facility Get an A When it Comes to Environmental Stewardship?
Now that we are 23 years into this century this is what we know… It’s no secret that our planet is on life support. The younger generations are committed to saving our planet. We can either embrace positive environmental change or be left behind. While you might...
Leave It to the Foodservice Consultant
Commercial foodservice spaces can be found everywhere. Think office buildings, hospitals, hotels, sport facilities, museums, colleges…the list goes on. Kitchens, serveries, food halls, coffee houses, restaurants, grab & go stations, and more cook, produce, and...
Tight Labor Market’s Impact on Foodservice Design
The hospitality industry has been forced to develop creative solutions to offset the tight labor market. As foodservice design and operations consultants, it is vital that we account for the existing and future labor trends in our designs. How exactly do we do...
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