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.

Welbilt Updates Executive Structure

Foodservice equipment manufacturer adds focus on digital capabilities.

Church’s Chicken Updates Supply Chain Team

Jones Becomes CEO of Anthony’s Coal Fired Pizza

Former PF Chang’s executive transitions to the pizza segment.

Unified Brands Updates Regional Sales Team

Kauffman-Kirschnick Becomes President of EMR

Foodservice Operators Project Moderate Growth for 2018

Operators seem cautiously optimistic when looking ahead to 2018.

Overall, 58 percent of foodservice operators anticipate their sales will increase in 2018, according to FE&S’ 2018 Operator Forecast Study. Among those operators projecting an increase, the average growth rate is 2.38 percent.

Eight Ways to Meet in the Middle

How to succeed in the common push-pull negotiations around price versus kitchen design integrity.

Trends in Prototype Design

Consumer Expectations, Takeout Boom Drive Changes

Futuristic Food

While still a budding movement and not nearly ready for prime time, cellular agriculture and science-based food continue to gain momentum. Think of a world with beef and milk without starting with the whole cow, or eggs and poultry that are not derived from exterminating a whole hen or chicken but are instead scientifically cultured from their cells.

Trends in Prototype Design: Insights from the Experts

To offer some insights on the direction of prototype designs, FE&S tapped four experts from the most prolific design and branding firms, who collectively have created new prototypes for some of world’s biggest brands and hottest startups

Trends in Prototype Design: BWW Targets Takeout with B-Dubs Express

Buffalo Wild Wings (BWW) regularly tweaks and refines its prototype and throughout the past several years has focused most of its efforts in this regard on two main goals: increasing efficiencies in the "heart of the house" and adapting its facilities to meet growing demand for takeout.