66 Part Two Th e Foodservice Industry
Transportation centers also include highway
plazas and truckstops for motorists and bus pas-
sengers, 4-9. Highway plazas usually include a
food court with several quick-service options, a
You have probably seen fast-food restaurants
clustered in one area of your local mall. They are
designed for convenience and quick service for
hungry shoppers. Many upscale department stores
have nicer restaurants in their stores. Foodservices
are also found in bookstores, grocery stores, and
convenience stores.
Transportation Centers
Foodservice in transportation centers include
restaurants at airports, railroad stations, and bus
terminals. Foodservice in the station is designed
for travelers. Some travelers need food quickly and
others have time between trains or fl ights to enjoy
a relaxing meal. Most foodservices in airports, bus
terminals, and railroad stations are commercial
quick-serve restaurants. However, foodservice op-
erations can range from candy shops to fi ne din-
ing in large transportation centers. For example,
O’Hare Airport in Chicago has over 75 restaurants
and foodservice businesses including Starbucks
Coffee, Great American Bagel, Burrito Beach
(Mexican), and Wolfgang Puck (fi ne dining).
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4-9
Restaurants at truckstops and plazas are
usually casual restaurants where motorists can
eat quick meals.
Going Green
Creating a Food Waste and
Recovery Program
Food waste is costly for foodservice businesses. Costs
include payments for solid waste pickup, water and sewage, and
electricity used by waste-disposal equipment. A foodservice business
can reduce these costs by creating a waste reduction and recovery
program. The U.S. Environmental Protection Agency (EPA) provides guidance
in “Putting Surplus Food to Good Use: A How-to Guide for Food Service Providers.”
The following list includes methods of reducing food waste in order from the most to
the least important:
• Reduce the amount of food waste produced.
• Donate extra food to feed the hungry.
• Donate food scraps to local farmers or zoos for animal feed.
• Investigate industrial uses for waste oils and scraps.
• Consider food composting.
• Send food waste to landfi lls or incinerators only as a last resort.
The guide gives managers suggestions as to how each method can be
implemented. This resource and others can be accessed at the EPA’s website.