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.

Manitowoc's Ovens Division HQ Moves to Cleveland

New facility includes a test kitchen.

IFED Names New Executive Director

McNeel takes over the day to day reins of the foodservice equipment buying group.

Up and Down: The Tale of the First Quarter's Global Foodservice Traffic

NPD reports growth in Canada, Japan and China; Declines in Europe and Australia.

Remembering Don Camacho Sr.

Gaylord Industries Adds PBAC – M & W to its Rep Network

Rep firm will handle the Upstate New York region for the ventilation manufacturer.

Restaurant Performance Index Scores 100.2 in July

Operators overcome uncertain business environment to keep moving forward.

Taco Cabana Unveils Updated Design with New Allen, Texas Location

San Antonio-based Taco Cabana celebrated the opening of a new location in Allen, Texas, with the chain's from-the-ground-up redesign.

Del Taco's Newest Unit Showcases a Contemporary Style

Del Taco's location on Santa Monica Boulevard in Los Angeles showcases the chain's new contemporary prototype, which features new colors, an updated seating area and a salsa bar. Like many of the chain's other locations, this unit is also open 24 hours (though it does not have a drive-thru) and features an expanded dining room and breakfast menu.

On the Research Front: Millennials Will Influence Adult Beverage Trends

Millennials are a diverse and highly-educated group that continue to welcome new experiences and remain eager to explore new tastes, according to Technomic. While the majority of this generation will be of legal age to consume alcohol by 2018, many of these consumers (born after 1981) are already making their mark on the adult beverage industry, contributing to the popularity of craft beer, boutique spirits and sweeter flavor profiles in wine.

Waste Management Program Keeps Lady Liberty Smiling

More than 3 million tourists from all over the world visit the Statue of Liberty each year. As a result, the foodservice operations on Liberty Island average more than 2,200 transactions per day. Despite doing such a high volume, the foodservice operation has a 94 percent waste diversion rate.Each year, 3 million tourists from all over the world visit the Statue of Liberty and another 2 million make the trip to visit nearby Ellis Island. The popularity of these two attractions within the National Parks system is simple. "The Statue of Liberty is the world's icon and Ellis Island tells America's story," said Bob Uffer, general manager for Evelyn Hill Inc., which oversees the foodservice for both Liberty and Ellis Islands in New York City.

Maletz Joins WD Partners

Will lead organizational design and daily operations.