A tale of revolutionary advancements, reality checks and the hunt for ROI.

Equipment Evolution Aims to Leverage Synergies in AI, Automation and Robotics

Boosted by advancements in technology, foodservice and restaurant facility design has undergone a remarkable transformation over the years. When I went to school in the 90s, designs often began as simple hand sketches on paper.

Fewer words in the English language can be more intoxicating than the word “potential.” That’s because when talking about the potential of something, the only limits on its success seem to be the limits of one’s imagination.

While information security may not be the first area that comes to mind when thinking about food safety, failing to prioritize it can cause devastating harm to a company’s image and bottom line.

What’s old is new again in the foodservice industry as operators and the supply chain prepare for 2024.

The tactical benefits of using voice-activated ordering systems in the drive-thru are many.

One thing we know for sure: Restaurants of the future will continue to solve consumers’ needs and desires for alternatives to cooking and eating at home.

Panera Brands tightens its belt. A college addresses food insecurity. Plus, a closer look at industry job performance. These stories and more This Week in Foodservice.

Aniai, a robotics company operating in the commercial kitchen space, has established a North American headquarters in New York City. The South Korean company also hired Eric Hansen to serve as its director of sales.

Software company Revalize has added to its foodservice portfolio by acquiring KCL, a software provider for commercial foodservice design.

Artificial intelligence and automation remain two of the more intriguing topics in today’s foodservice industry. For example, there’s no denying the potential impact of voice recognition AI systems can have in the drive-thru and other automated devices. Many continue to wonder when the robots will arrive in foodservice, when the fact is they are already among us.

If you attended any foodservice-related trade shows recently, I am sure you saw many robotic arms and machines being used in kitchen applications like frying chicken or making coffee.

A quartet of foodservice consultants share how they see foodservice design and equipment solutions evolving to meet the challenges of the day.

Artificial Intelligence has revolutionized numerous industries, and foodservice will be no exception.

With the National Restaurant Show almost upon us, we expect to see a plethora of new technologies and innovations. One thing we know we’ll see is an influx of electric equipment.

The National Restaurant Association Show is set to open its doors May 20-23 in Chicago. I don’t know about you, but I am excited to see what new equipment and technologies will be on display.

From AI to robots there’s lots of tech to talk about. Burger King prepares to close hundreds of locations while Portillo’s may be poised for takeoff. Economic news includes many labor updates plus small businesses share their perspective. These stories and more This Week in Foodservice.

Two chains get new owners, while a new restaurant investment firm emerges with a focus on limited-service concepts. These stories and more This Week in Foodservice.

Just like the pandemic pushed enhanced point-of-sale, online ordering, equipment monitoring and other operational technology to the forefront of the restaurant and foodservice industry, so has it pushed 3D technology to the forefront of the foodservice design community, chiefly in the form of virtual reality.

A new club will offer a physical place for members of the metaverse to gather. Kitchen United shifts its development strategy. Which city tips the best? Lots and lots and lots of employment data, plus a local look at the global economic outlook for the coming year. These stories and more This Week in Foodservice.

The foodservice industry is changing extremely fast these days, driven by significant challenges. Among these challenges are an unprecedented labor shortage, supply-chain snarls, and changes in the ways consumers patronize restaurants. Operators are increasingly turning to automation and robotics to cope.

A new year always brings a sense of renewal and (hopefully) optimism as we look ahead — this feels necessary this year perhaps more than ever. The airways truly seem to be clearing – for now — so let’s try to look at that glass halfway full, shall we?

The first of this two-part series examines customer-facing technology, including dine-in, online and takeaway experiences; changes in the drive-thru; and what’s happening with delivery.

Operator error can lead to expensive service calls. Service agents share the mistakes they see and how to avoid them.

Robots and restaurants were very much in the news this week. Artificial intelligence guides a robot to handle takeout orders. More consumers are buying breakfast beverages and snacks as people give up remote working and return to their employers' facilities. And McDonald’s has begun market testing a chicken version of the Big Mac. These stories and more This Week In Foodservice.

The idea that foodservice lags behind other industries when it comes to adopting new technologies is nothing new. But the fact remains that automation and robotics will continue to become a bigger part of providing effective and efficient foodservice operations. That point was never clearer to me than after having spent a few days walking the National Restaurant Association’s 2022 show in

After a pandemic-induced, two-year hiatus, the National Restaurant Association’s trade show was back in business in Chicago. And, wow, did it feel great to catch up on some of the newest equipment innovations and, more importantly, reconnect with our great industry colleagues. There was so much to see and take in, but here are a few thoughts and observations.

Private-equity firm Source Capital has acquired Kitchen Brains, a designer and manufacturer of fully integrated smart cooking computers, electronic controls and software solutions for commercial foodservice operations. The financial terms of the deal were not disclosed.

Fast-casual chain Rise Southern Biscuits & Righteous Chicken opened its smallest footprint store to date in Chapel Hill, N.C.