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.

Tapping Into a Central Kitchen Advantage at Bozeman Public School District #7

During the 10 years after a central kitchen was built in 1993 for Bozeman Public Schools District #7, the district added 4 elementary schools and a middle school, bringing the total number of schools to 11 and expanding enrollment from 4,800 to 6,200. 

Dream Kitchen Survey Looks at Operator Use of Foodservice Equipment

The use of food preparation and storage equipment is on the rise, according to 35 percent of foodservice operators participating in the Dream Kitchen Survey, a joint research project from Foodservice Equipment & Supplies magazine and Y-Pulse, a Chicago-based market research firm. 

Data Interchange Initiative Looks to Enhance Communication Among Foodservice Industry Business Partners

The foodservice equipment and supplies industry has fallen behind other industries when it comes to effective electronic communications capabilities with trading partners. 

Restaurant Trend: Fire-Roasted Foods

Fire roasting — using the live fire of wood- and charcoal-fired indoor grills and ovens — took the number-three spot for trending preparation methods on the National Restaurant Association’s “What’s Hot” list for 2015, an annual survey of American Culinary Federation member chefs that lists foodservice-related trends expected to shape the industry in the coming year. 

Making the Move to Cook-Chill

Cook-chill might be thought of as one of the secret weapons of foodservice. In healthcare, it’s an efficient way to prepare meals in a centralized location for rethermalization on patient floors. For schools and universities, it allows satellite locations to easily store and prepare food produced in a commissary-type operation. And although they’ll rarely admit it publicly, many chains use cook-chill to ensure consistency of menu items sold in many stores. But is it right for every foodservice operation? We asked some experts to weigh in on some of the basic questions about cook-chill.

Manitowoc Explores Separating Foodservice and Crane Businesses

Spinoff of the multiline foodservice equipment business could be complete by the first quarter of 2016.

FE&S to Present 2015 Hall of Fame Award to Ken Gill

Foodservice Equipment & Supplies proudly names Ken Gill of The Gill Company, recipient of the magazine’s 2015 Hall of Fame Award. Gill will accept the award during FE&S’ 2015 Dealer of the Year and Industry Awards Gala, which takes place Saturday, May 16 at the Four Seasons Hotel Chicago.

Clark Associates Inc. Named FE&S' 2015 Dealer of the Year

Foodservice Equipment & Supplies proudly announces that Lancaster, Pa.-based Clark Associates Inc. is the recipient of the magazine's prestigious Dealer of the Year Award.

Restaurant Industry Sales Expected to Increase 3.8 Percent in 2015

Sales among fast-casual and quick-serve restaurants to grow 4.3 percent, per the National Restaurant Association's 2015 industry forecast. 

Johnson to Become Starbucks COO

Former Microsoft executive will replace Alstead on March 1.

Romer Joins Bettcher Industries

Foodservice equipment industry veteran becomes director of sales for Ohio manufacturer.