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Author: Lakeside Created: Friday, December 10, 2010 5:00 PM
FoodService Blog

When the food trend predictions for 2011 were released back in January, food trucks made numerous lists.  However, did anyone really predict how popular mobile food would really become?  With a food truck inspired television show and popular restaurants expanding their food to the streets, from the looks of it, this trend will continue to be exposed in 2012.  What is it about food trucks that intrigue customers to try their favorite dish on the street?

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New classes, new professors, and new classmates aren’t the only things that come with the start of a new semester.  Campus dining halls are also refreshing their menus with the start of a new school year.  With the hopes of meeting the taste buds of a large population, universities are offering low-calorie, local, vegan, and even comfort food options on their menus this fall.

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It’s no secret that a healthy food movement is sweeping the nation, putting the pressure on school food service programs.  In response, many schools and universities are cutting out fatty foods, implementing more green practices, buying organic, and serving more local food to students.  However, not all food service programs have the sufficient funds to go 100% organic.  Learn how your school can still be part of the healthy, sustainable movement without draining your bank account and what changes are being made nationwide. 

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With the recent scares of E. coli in Germany and Salmonella in tomatoes from a Florida-based company, consumers are placing food safety at the forefront of their minds.  To help prevent foodborne illnesses, more consumers are taking a personal initiative to ensure that their food is safe.  As food service professionals, we must practice food safety techniques in our daily tasks and set the bar high for others in the industry.  Here are some important things to remember to help keep your food safe and your customers smiling.

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As many students’ daily schedules are filled with school, homework, sports, clubs and in the later years- work, time for sleep is decreased and breakfast may be skipped as students rush to get ready in the morning. However, as many studies suggest, breakfast really is the most important meal of the day, especially for students. Since students are running out the door for school without breakfast, your school’s breakfast food service operations can be extremely important. Learn more about why breakfast will boost your students’ performance and how you can increase breakfast participation at your school.

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With a vast selection of utility carts available on the market, you may be asking yourself, why choose Lakeside? As the leading manufacturer of utility carts, we have the solutions for all of your cart needs. We even produce all of our stainless steel utility carts right here in the USA. 

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It is no secret that childhood obesity is a rising national concern. With recent regulatory efforts from the Obama administration and a call for action from society and celebrities, such as Rachael Ray, to combat this issue, schools are looking for ways to offer students healthier options. Nationwide, schools are beginning to integrate healthier local foods into their menus.  

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Lakeside’s Dual Temperature Transport Cart at NAFEMExhibitors and attendees have returned to work with numerous ideas and equipment needs since The NAFEM Show in Orlando, Florida. Optimism has returned to the food service industry as attendee and exhibitor numbers increased from 2009. The show floor was also 20-30% larger and technology played an important role in booth displays. Manufacturers are hopeful that 2011 will return higher sales as the economy continues to recover and grow.  

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The North American Association of Food Equipment Manufacturers (NAFEM) Show is just around the corner, February 10-12, at the Orange County Convention Center in Orlando, Florida. This highly regarded trade show features more than 500 exhibitors displaying products for preparation, cooking, storage, and table service. The show attracts nearly 20,000 food service professionals to the event, eager to learn the latest trends in the food service industry.

 

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Approximately 48 million people (1 in 6 Americans) become sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases reports the U.S. Centers for Disease Control and Prevention (CDC). Salmonella is among one of the leading illnesses that contributes to these alarming numbers. However, foodborne illnesses are largely preventable and with an industry focus on food safety, these numbers can decrease.

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