Foodservice News & Trends

Breaking news for the full foodservice equipment and supplies distribution channel. Includes information on dealers, distributors, design consultants and multi-unit operators spanning leadership changes, mergers and acquisitions, trends, data and much more.

Frisch’s Restaurants Bought by Private Equity Firm

 NRD acquires the family-dining company.

GRILLiT Introduces new CEO

Henry Klein is the new chief executive officer for GRILLiT, Inc. Klein, a longtime attorney, replaces Ghazi Hajj, who resigned his post with the Latin-Caribbean fusion restaurant concept. 

Deacon Promoted by Star Brands

The Middleby Corp. division gets a new vice president of sales.

Anderson Joins Lone Star Restaurant Supply

Former PrimeSource executive returns to the foodservice equipment and supplies community.

Remembering Sandy Hahn

Sandy Hahn, a longtime member of the foodservice equipment industry, passed away on August 25, 2015. He was 78 years old.

Educational Foundation Looks for Award Nominees

The NRAEF’s Restaurant Neighbor Award honors restaurateurs for their philanthropic efforts and dedication to giving back to their community. 

Consumers Continue to Explore Culinary Diversity

American consumers place value on authentic experiences and restaurants specializing in individual cuisines.

Yum! Brands Updates Management of its Chinese Operations

Pant succeeds Su as CEO of Yum! Restaurants China.

Stoelting Updates Rep Network in New England Area

Stoelting Foodservice, a manufacturer of frozen dessert equipment, scooped up the Viola Group to serve as its independent manufacturer’s rep for its New England territory.

The Viola Group, based in Madison, Conn., will represent Stoelting Foodservice in Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont.

Led, by David Viola, the rep group has eight industry professionals.

Star Brands Promotes Yungbluth

Foodservice equipment industry veteran becomes vice president of business development.

Emerging Trends in School Foodservice

Fresh. Healthy. Scratch cooking. These buzz words dominate today’s school foodservice industry. But what impact can these trends have on operations that were doing little more than heating and serving meals until now? Read on to find out.

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