Korean Cuisine Finds Its Place in the U.S.
No, it’s not your imagination. Korean food, like Korean beauty products and K-pop bands before it, is everywhere. From spice-forward fried chicken to boundary-pushing baked goods to elaborate multicourse meals, Korea’s culinary influences continue to find a welcome home on menus across a variety of restaurants in the United States and beyond.
Coming in Hot
Houston TX Hot Chicken has big growth plans, thanks to a lively interior and even livelier food.
Service Tips: Flight Type Warewashers
Large warewashing systems like flight-type units are popular in high-volume environments, like schools, hospitals and hotel catering services. Keeping these warewashing machines up and running is essential to the success of these operations:
Consumer Confidence Takes a hit in October
Examining ways the government shutdown could impact the restaurant industry. Culinary Depot’s execs to be honored. These stories and more This Week in Foodservice.
Krispy Kreme has big Plans for Spain
The Castle of Tomorrow is open today. Restaurant sales increased modestly in September. Why some adults are starting to eat like kids again. These stories and more This Week in Foodservice.
How To Optimize Co-Branding Design
Over the years, some restaurant companies have collected multiple concepts through acquisition and developed their own brands.
A Look at Wendy's Project Fresh Initiative and More Foodservice News
NAFEM and Host to collaborate. M&A outlook for 2026. Uncertain becomes the new economic normal. These stories and more This Week in Foodservice.
From Autonomous Kitchens to Shutdown Lessons: Key Trends in Foodservice This Week
Meet the Autonomous Robotic Kitchen. Exploring why off-premises only locations may struggle. Dining on deals is on the rise. History’s lessons from past government shutdowns. These stories and more This Week in Foodservice.
Accelerating Digital Blueprints: What an AI Clinic Taught Me About Designing Restaurants at Scale
I just wrapped a month‑long, in-person AI clinic, and I’ll be honest: I left both energized and overwhelmed.
Modernizing Dining for pre-K-12 School Students and Faculty
A pre-K-12 school boasting a 100% college acceptance rate, Lamar School in Meridian, Miss., needed a new dining operation to support its growing enrollment. The original cafeteria and kitchen were built in the 1990s to serve 400 students and faculty. The student body has grown to 658 students, and the staff totals more than 90.
