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.

Bruce Takes Flight as Johnny Rockets’ CEO

Restaurant industry veteran joins the global burger chain.

National Restaurant Association Announces the 2015 Kitchen Innovations Award Winners

Twenty-three foodservice equipment manufacturers’ to showcase their innovations during its 2015 convention in Chicago.

CFESA Announces Board of Directors Election Results

Restaurant Industry Remained in Growth Mode During January

Increase in same-store sales helps buoy the Restaurant Performance Index.

Real Mex Names Lockwood CEO

Tavistock Restaurants' co-founder joins the Mexican-themed restaurant chain. 

Remembering Vera Jenkins

Gregg Becomes CEO of Capital Restaurant Concepts

MAFSI Members Report 2.9 Percent Sales Increase for Q4 2014

Independent manufacturers' reps project a 4.5 percent increase in sales for the first quarter of 2015.

Foodservice Trend: Desserts

Sugar Bust


With sugar getting a bad rap in health circles, some chefs and restaurants now incorporate more natural, less processed sweeteners to add extra flavor to their after-meal treats. Some trending examples include agave nectar, raw honey, molasses and maple syrup.

Food on the Move

Not so very long ago, “going out to eat” meant partaking in a sit-down meal at a restaurant, cafeteria or QSR. But nowadays, food has to keep up with the fast-paced lifestyles of time-crunched consumers. To meet that demand, operators from all industry segments now take food outside the traditional brick-and-mortar operations and bring it right to the patron, whether it’s via food trucks, kiosks, pop-up restaurants or myriad other delivery methods.

LEED 4.0: What the New Version Means for the Foodservice Industry

Maybe you’ve shied away from LEED in the past or had your doubts about its impact on the foodservice industry. Now could be the time to reconsider.