All articles by Michael Jones
Michael Jones
Ryan Rongo FCSI promoted to principal of S2O
The former VP of design, Rongo joined S2O in 2016 as a project manager following 12 years in the dealer, design/build role
Design Masterclass: what really worries foodservice operators?
AI might be the buzzword of last year, but for most operators, the real challenges today are far more immediate, says Tim Smallwood FFCSI. Labor shortages, rising energy costs, and ingredient costs are the larger concern
Blog: The Secret Chef nominates their hospitality pioneers
Our anonymous columnist considers the foodservice and hospitality pioneers who have changed the industry, even in a small way, and finds that open-mindedness and free-thinking are consistent characteristics
The Global Foodservice Focus
A weekly round-up of hospitality and foodservice news and announcements from across the world
When four generations share a cafeteria: meeting diverse healthcare menu expectations
Learn how healthcare menus are evolving across generations and which equipment characteristics enable operators to expand menus without increasing footprint
Design masterclass: Designing in a vacuum
The best weapon in a designer’s arsenal is a commitment to resilient, adaptable design, says Tim Smallwood FFCSI
The Global Foodservice Focus
A weekly round-up of hospitality and foodservice news and announcements from across the world
In memoriam: Mick Jary
The much-loved and highly respected industry veteran has passed away following a brief illness, reports Michael Jones
Sustainability special: commercial foodservice evolves
Sustainability in foodservice remains a moving target, as the definition expands, new standards emerge, and technology advances. Jim Banks considers how the industry’s perspectives on sustainability have shifted
Sustainability special: innovation in the dishroom
No effort to improve sustainability in a commercial kitchen can succeed without paying attention to the warewashing process. Jim Banks looks at the ideas in design and technology that have changed how the dishroom operates