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.

Carroll Appointed Executive Chef at Moffat

Ali Group and chef veteran joins team. 

Chipotle Founder to Receive Cornell Hospitality Innovator Award

Steve Ells founded Chipotle in Denver in 1993. 

Long Named VP of Integrated Systems at LCR Electronics

Rinaldo Minicucci set to retire. 

Homer Laughlin Names New VP of Foodservice Sales

Gene Williamson brings long history of tabletop and foodservice experience to HLC Inc. 

Panel Takes on Energy Conservation and Sustainability

As part of a breakfast seminar leading up to The NAFEM Show, FE&S Editor Joe Carbonara moderated a panel discussion addressing energy conservation and sustainability issues in the foodservice industry.

Minnow Makes a Splash at LaGuardia

Minnow, a raw bar inspired by chef Andrew Carmellini opened in LaGuardia Airport's Terminal D. Carmellini, known for restaurants Locanda Verde and The Dutch, and author of Urban Italian, was brought on by airport restaurateur OTG to create the menu for this new space.

Sixth Street Showcases Craft Beer at Horseshoe Casino

In response to the rising popularity of beer within the food and beverage culture, Horseshoe Casino in Hammond, Ind., converted a wine bar into the Sixth Street Bar, a space featuring local craft brews.

Concept Closeup: Smoke

Keeping with the restolounge trend, the prolific Los Angeles-based Brosephs Restaurant Group opened Smoke, a high-end steakhouse and finer-dining operation in West Hollywood, Calif.

Juice Bars on the Rise

With buzzwords like "cleanse" and "detox" circulating in health and wellness communities, the popularity of juice bars continues to rise.

Growth in the B&I Segment and Action Cooking

As more companies strive to recruit and retain the best and brightest employees, they are making a renewed commitment to business and industry foodservice operations. Once an afterthought, these operations now embrace major foodservice industry trends including farm to table menus and kiosks that support flexible beverage and dining options during non-peak periods.

NAFEM Names New Board Members

Annual board includes three incumbants.