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.

Fiesta Restaurant Group Intensifies Its Focus On Off Premise Revenues

Parent company of Taco Cabana and Pollo Tropical hopes to double sales generated via to-go, online ordering, catering, drive-thru and mobile app orders in 10 years.

Long John Silver's Updates Management Team

Czizek and Bianco join the quick-service seafood chain.

Famous Dave's of America gets new COO

Ruiz assumes leadership role with the barbecue restaurant chain.

Smokey Bones Adds Esko to its Leadership Team

Snap Kitchen to Speed Up Growth Plans

Former Weight Watchers' executive to lead the healthy food-focused concept.

NACUFS Presents Van Hook Industry Award

Ali Group's Geile recognized for his commitment to the college and university foodservice segment.

Electrolux Professional Updates Foodservice Roster

Foodservice equipment manager announcing the addition of seven new team members in 2015.

JH Carr Names New General Manager

Furniture industry veteran Patrick joins the Washington-based division of Foldcraft. 

Next Generation Parts Distribution

A new program from multi-line foodservice equipment manufacturer Unified Brands looks to streamline the process by which operators get their equipment repaired. Known as Unified Circle, this program calls for Unified Brands to consolidate its parts distribution through two companies: Heritage Parts and Parts Town. All of Unified Brands’ authorized service agents will now purchase parts through these two online parts depots.

Trend: Choose Chicken

With beef prices rising, more operators are turning to chicken as a go-to meat, reinventing the value-added protein — and the bones — in exciting ways.

Restaurant Performance Index Hits 102 in June

Sixty-four percent of foodservice operators have made a capital expenditure purchase in the past six months, according to the National Restaurant Association.