Tag Archives: Foodservice Pioneering Concept

Foodservice Pioneering Concept winners named for HX: The Hotel Experience

NEW YORK – FOODESIGN Associates of Charlotte, NC, was selected by an industry panel of judges as the winner of the 2016 Foodservice Pioneering Concept competition sponsored by HX: The Hotel Experience at the Javits Center this November.

The winning concept- “ReFresh Eatery and Market” provides a fresh, healthy, made-to-order alternative to fast-food options typically found in a food court or public space, and uses the latest technology through cooking, iPad and mobile-app ordering. The ordering station has four tablet kiosks, which direct the consumers to the correct refrigeration unit to pickup their ingredients (starch, protein and vegetable). They can use the menu for grab and go meals or a meal to cook at home, and can also drop it off at the chef station to be prepared and consumed on site. A mobile app promotes interaction between end-users and the foodservice operations.

The concept provides a retail component for take-home, along with made-to-order quick-service for customers who want to dine at the location. The Foodservice Pioneering competition supports innovation, a key ingredient to staying relevant in our industry, says Phil Robinson, Group Show Director, Hospitality Media Group LLC. “We are thrilled to present ReFresh in a scaled, working concept model on the HX exhibit floor, November 13-15, at the Javits K. Javits Center Convention Center.”

All equipment in the concept is Energy Star rated. The concept can serve 15 meals an hour per ordering iPad x4 and up to 30 if pre-ordered through the mobile app. The menu offers three flatbreads and three wiches as well as three salads and three entrees.
FOODESIGN’s concept brings three ingredients to the design table: sustainability, technology and flexibility, says Kris Morphis, Senior VP, FOODESIGN. ”It provides a merger of retail and food service to provide an exciting experience for any foodie and is like going to the market and shopping for a meal, but you don’t have to try and figure it out. We are honored to be chosen this year by this fantastic group of judges and are very excited about showing our concept at HX. It’s not just the millennials that this concept reaches – it’s the business traveler and the corporate professional that frequent this foodservice space in high-traffic, under-utilized spaces. Technology is a critical part of their daily routine, and the ReFresh concept we created meets them where they are already engaging – on their mobile devices,” adds Erik Haviland, VP/Group Creative Director. The FOODESIGN concept presents a foodservice outlet that should appeal to a broad base of customers. Diverse seating choices afford many different options to suit the comfort level and enhance customer experiences. Industry judges for the 2016 Foodservice Pioneering Concept included Zia Ahmed – Senior Director-Dining Services, The Ohio State University, Michael Atanasio – Director, Food & Nutrition Services, Overlook Hospital, Maura Doran, RDN- Director, Food & Nutrition Services, New York Methodist Hospital, David M. Heymann, General Manager, Sheraton Syracuse University Hotel and Conference Center, Tom Prykanowski, Director of Brand Strategy and F & B Innovation, Choice Hotels *Michael Roddey, CEC- President and Principal, Gastronomic Services and Consulting, and Kirk Rodriguez, Director, Hospitality Services, Texas Tech University.

Second Place in the 2016 competition was awarded to Nightingale designed by A.J. Barker, Principal, Concept Kitchen + Bar, Lynnwood, WA, and third place went to Make Station designed by Peter Christensen, Principal, Christensen Consultants, San Jose, CA. The renderings and concept overviews of these second and third place winners will also be displayed at the Foodservice Pioneering Concept exhibit booth during HX 2016. Foodservice Equipment Reports magazine is the official media partner of the HX 2016 Foodservice Pioneering Concept competition. FOODESIGN Associates was established in 1977 and has served the architectural community as a food facilities consulting firm in all sectors of the industry.

 

’14 winner of 2014 FOODSERVICE PIONEERING CONCEPT named by IHMRS

NEW YORK-The Nyman Group of Scottsdale, AZ & Las Vegas, NV and Robert Rippe & Associates of Minnetonka, MN, are winners of the International Hotel, Motel + Restaurant Show’s 2014 Foodservice Pioneering Concept. The foodservice consulting groups’ “BOWLS—Food That’s Good For You!” concept will be built to a scaled working model on the exhibit floor during the IHMRS, November 9-11, and will host demonstrations throughout the Show.

“IHMRS attendees are not only looking for innovative products and equipment, but also for edgy concepts and engaging ideas to wow customers,” says Phil Robinson, IHMRS Show Director. “In the eyes of the judges, BOWLS best achieved the competition objective of developing a retail foodservice concept that can succeed in an under-used, non-traditional location not specifically outfitted to foodservice.”

BOWLS is a 500-square-foot, quick service style, healthy and natural foods concept offering hormone- and nitrate-free ingredients with no additives. Included are bowl bases such as gluten-free noodles, brown rice, quinoa or warm lavosh to which are added proteins, seasonal vegetables and other ingredients to order.

According to Robert J. Nyman, president, The Nyman Group Ltd., “BOWLS is a personalized experience, allowing guests to create their meal based upon flavors, emotions, personal preferences, allergies and time of day. The service line is non-linear, and chefs guide the guests through the various ingredients, offering tastes and explanations about where food is from and its nutritional value, while preparing each personalized BOWL.”

The competition judges complimented BOWLS’ commitment to technology — a 100% wireless, Wi-Fi based operation — and to sustainability. The concept includes plant-based disposable serviceware, flatware and beverage cups. If designed for actual operation, the concept also would include a full recycling program encompassing waste water, trash and food waste for composting. BOWLS has a living wall of fresh herbs, hydroponically grown with recycled water, which chefs access as they prepare food. Freestanding locations would use a bank of solar panels on the roof, designed to capture energy and further minimize BOWLS’ environmental impact. BOWLS elicited many comments from judges, including:

“The concept addresses the need for a healthy, affordable and convenient dining experience with a unique approach. Concept is very interactive with personal attention to customer needs. It addresses a wide array of sustainability issues and incorporates a number of technologies.”

“Good menu selection, environmentally sound, and socially responsible. A strong 21st century concept.”

“BOWLS is very cutting-edge in terms of concept and menu. Designers made thoughtful use of materials and were spot-on for allergen-free selections on the menu.”

Judges for the 2014 Foodservice Pioneering Concept were Michael Atanasio – Overlook Hospital; Melanie Corey-Ferrini – DYNAMIK Space (The 2013 Foodservice Pioneering Concept winner); James Dale – Grand Hyatt New York; Robert Doland – Jacobs, Doland & Beer; Maura Doran – New York Methodist Hospital; Mark LoParco – University of Montana, Geoffrey Mills – Crowne Plaza Times Square Manhattan; and Tracy Nieporent – The Myriad Restaurant Group.

Second Place in the 2014 competition was awarded to “Al Dente” by A’La Carte Foodservice Consulting Group, Houston, TX, and Third Place went to Cafebellas (formerly named, Healthy Foods Coffee & Tea Co) by Steven Cote, Winnetka, IL. Graphic illustrations for both projects also will be on display at IHMRS 2014.