Blog

As we celebrate Lakeside's 70th birthday on May 20th, 2016, we're recalling the milestones that made us who we are today. To kick things off, find out how a favorite American summer pastime was the inspiration for our first product!

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Lakeside's president, Joe Carlson, was interviewed for the "Reader Picks" section found on page 56 of the Nov./Dec. '13 digital edition of the trade publication, Hotel F&B.  (NOTE: The "Reader Picks" section is not in the Nov./Dec. hardcopy edition.) He comments that Lakeside's 67 years of experience not only make us an innovator of "mobile equipment solutions" in the foodservice industry, but our manufacturing background also enables us to provide some of the best delivery times for both standard and semi-customized hospitality products.  [Read More]

Nancy Lane joins the Sandstone Group Food Service Division where she will contribute her talents to expand Sandstone's capabilities in visual merchandising and product development. [Read More] 

Sandstone Group, parent company of award-winning foodservice brands, has named Kevin Vigeant as the Vice President of Business Development – Foodservice. [Read More] 

One industry that offers the most opportunity for improvement in sustainability is foodservice.  According to the Energy Information Administration, restaurants are the most energy intensive commercial buildings in the United States.

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Find out how to download the app for NAFEM '13 and learn how to create and share your calendar with others attending this year's show.

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Public and nonprofit private schools and residential childcare institutions looking to prepare students for a long day of learning are presented with a challenge in the morning. Many children do not receive a nutritious breakfast before they leave home for school due to financial constraints, long commutes or busy lives that leave little time to sit down for a healthy meal. However, ensuring students are ready to learn remains a top priority.

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Around the nation, local sources of food are becoming more and more popular. The general trend of responsible sustainability is spreading throughout the food industry and creating a farm-to-fork culture. It’s a grassroots movement that embraces organic produce, local farmers markets and a lot of transparency between suppliers and consumers. However, individuals and families are not the only ones supporting this trend. Schools, restaurants and hospitals are all moving toward a more local and organic approach.

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When equipping your business to complete everyday tasks, you might consider purchasing a utility cart. Whether you are transporting a few dirty dishes or large warehouse loads, Lakeside can meet all your foodservice needs. However, there are many different tasks, work environments and cart options to consider during your purchase. Following these recommendations will help you select the right cart for your needs and ensure the job gets done.

 

 

 

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Aljoya Mercer Island: Cafe BistroThroughout all of history, people have gathered together and shared their life stories over a great meal.  This sense of community is a major reason why long-term care facilities are putting the lunch trays aside and offering more specialized meal programs.  From country kitchens, grab-and-go options, room service to in-house bistros and caf├ęs, senior living communities have it all.  It is no secret that quality meals not only offer nutritional value, but a place for residents to feel at home and lift their spirits.   

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