Diners seek meal customization opportunities and specialized menus for a variety of reasons, including specific diets, lifestyle choices, food allergies and anything in between.

Change is inevitable. It’s a cliche we were all familiar with prior to the pandemic and the arrival of COVID-19 has only accelerated change for the foodservice industry. That’s because the industry must always change to meet customers’ ever-evolving demands, including updating menus and service styles.

A redesign upgrades both the dining area and kitchen space.

COVID-19 may have put an end to what we deem as normal. From the CDC guidelines about safely reopening businesses to municipalities regulations that impact the ability to enjoy a meal at your favorite restaurant, the only true constant today is change.

Bojangles’ hired chef Marshall Scarborough to serve as the chain’s vice president of menu and culinary innovation. Scarborough comes to Bojangles' from Wendy’s, where he led a team of chefs and food scientists in designing new menu items.

Former longtime McDonald’s executive Erik Hess assumed the role of brand president of Moe's Southwest Grill, a fast-casual Mexican-themed restaurant chain.

A Smashburger executive compares fast casual and fast-food operators. U.S. restaurant count declined last year. A dozen chains reveal expansion plans. These stories and a whole lot more This Week in Foodservice.

Overall, the global foodservice market showed a slight improvement during the fourth quarter of 2014.

Chick-fil-A is the best-rated quick-service restaurant chain out of of 148 ranked in Sandelman & Assoc.’s Quick-Track 2014 annual study Awards of Excellence.

Convenience and the availability of interesting foods help drive food truck usage.