Jay Fiske has been promoted to president of Powerhouse Dynamics, a Middleby company that provides Internet of Things solutions to the restaurant industry.

Since the pandemic, takeout orders have been skyrocketing in the restaurant industry. This includes not just quick-service operations but also fast casual and even fine dining. And, of late a growing number of noncommercial operators, like healthcare, college and even corporate foodservice, allow customers to order ahead and pick up their food.

White Castle expands its use of robots. McDonald’s plans to explore the metaverse. Wow Bao comes to Canada. A California law looks to give fast-food workers more power. These stories and more This Week in Foodservice.

I began my career as a professional investor studying hundreds of businesses in many different industries. My biggest takeaway from this experience was that all great companies had at least one thing in common: They were aggressive adopters of technology. Their counterparts — the companies that ignored technology — suffered the consequences regardless of their leadership position.

A new look and flexible but systematic approach to kitchen design are helping this concept compete in an elevated convenience store market.

The last two years have brought major disruptions to the restaurant and foodservice industry —for better or for worse.

Three years ago, no one would have been able to tell you what a virtual foodservice brand was or what it was for. Today, many people still do not know. And yet, virtual brands continue to pop up all over the industry — so much so that they can be considered their own market segment.

AutoQuotes’ parent company Revalize has received what it describes as a “significant minority investment” from Hg, a software and services investor. As part of the transaction, Revalize plans to acquire three European software companies: PROCAD Group in Germany, SpecPage in Switzerland and TENADO, also in Germany.

How is the industry faring in 2021? And, what’s in store for 2022?

Whether it’s a piece of robotic equipment or a more technologically advanced piece of traditional equipment, foodservice operators weigh the pros and cons in terms of staff time and ROI before purchasing.

Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how 2 Korean Girls is tapping in and what they’ve learned by crossing over into the virtual sphere.

Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how Garrett Hospitality Group is tapping in and sharing what they’ve learned by crossing over into the virtual sphere.

Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how four diverse brands are tapping in and what they’ve learned by crossing over into the virtual sphere.

When it comes to technological advancements, the foodservice industry has often lagged behind many major service industries, but the industry seems set to embark on a technological odyssey. 

With the fall semester in sight, college and university foodservice operators find themselves evaluating what worked and what didn’t during the previous academic year as they prepare for the new school year. While they hope for more normal foodservice programs, many changes from the past year may remain.

Foodservice consultant Joe Sorgent at Cini•Little International Inc. offers a consultant’s take on which pandemic-induced changes will be for good and which may fade away. 

As hard as it may be to imagine, the dark cloud of the pandemic did produce some silver linings for the foodservice industry. Two that come to mind immediately are the off-premises boom and customers’ willingness to use digital means to remotely interact with restaurants. While those trends were already in motion pre-pandemic, the pandemic accelerated them exponentially, generating faster growth than would have been the case under a more normal business cycle.

Roomle and Kitchautomation have developed a partnership that will assist the way foodservice operators and the supply chain work together to design commercial kitchens and specify equipment, supplies and more. The intent of the partnership is to further collaboration among foodservice operators, designers, equipment and supplies dealers, manufacturers' reps and others involved in the design process.

As restaurants continue their mission to bring customers back, more creative and aggressive marketing campaigns continue to emerge. 

Modern Market Eatery has grown from a 2009 startup in Boulder, Colo., to a 29-store chain that now franchises.

Spaceman USA will acquire BDE Innovation, a provider of Internet of Things (IoT) and dispense technologies.

Takeout and delivery dominated the foodservice industry last year, thanks to the pandemic.

The answer would have been vastly different nine months ago; the coronavirus gave birth to a new restaurant era.

AutoQuotes has acquired Axonom, a technical company that provides guided selling, visual configuration, spatial planning and VR/AR solutions.

Pivoting. New normal. Off-premises. Contactless. Virtual. Digital. These key words continue to dominate our restaurant-related conversations, as they have since March. And they aren’t going away any time soon.

Digital represents a fast-evolving aspect of any business and that includes the selling of foodservice equipment and supplies. In the digital arena, relevancy requires a willingness to admit what’s working well and what’s not, listening to customers and the ability to adapt and evolve. Such is the case with The Kitchen Spot, a digital platform that PRIDE Centric Resources relaunched as a way to connect its dealer members with restaurant and foodservice operators.

In an effort to tap into the city’s high-tech talent pool, AutoQuotes opened a new corporate office in Atlanta.

When Jon Taffer, the award-winning hospitality expert and host of the popular TV show “Bar Rescue,” decided to open his own restaurant and bar, Taffer’s Tavern, his team enlisted some of the latest technologies in terms of software and kitchen equipment to develop a craft cocktail and chef-driven concept.

G2 —short for Grains & Greens —is the 2020 winner of the Foodservice Pioneering Concept competition presented by HX: The Hotel Experience. The winning G2 concept touches on many elements that connect with current trends, including creating a touchless experience and offering locally sourced ingredients.

Robots have not taken over the foodservice operating sector as quickly as some once thought, but the innovations and integration continue to expand in myriad ways.