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This Week in Foodservice

  • What led Red Lobster to the Boiling Point?

    Did making endless shrimp a permanent part of the menu sink Red Lobster? How did Canada’s largest restaurant chains fare in 2023? What do Krowne’s expansion plans entail? We answer these questions and more in This Week in Foodservice.

  • Cookie Concepts Remain Hot Out-of-the-Oven

    A California law focuses on restaurant pricing. Potbelly has plans to drive traffic. Consumer sentiment declines. We cover these stories and more This Week in Foodservice.

  • Operators Respond as Consumers Reach a Tipping Point

    Learn how companies are using virtual brands and digital channels to drive growth. A tech titan tries his hands at running a restaurant. Again. Plus, there’s some cool news from Easy Ice and Polar Leasing. These stories and more This Week in Foodservice.

  • Was Foxtrot Outfoxed?

    Is the restaurant industry in contraction or growth mode? Can a better employee experience lead to a better customer experience? We answer these questions and more This Week in Foodservice.

  • Starbucks Shakes Things up and More Foodservice News

    Starbucks shakes things up, literally and figuratively. Which retailer is getting into the restaurant biz? What is to come of the all-night diner? TGI Fridays’ future takes shape. Red Lobster is treading water. These stories and more This Week in Foodservice.

  • What’s the Outlook for the top 500 Chains in 2024?

    How did restaurant sales fare in March? What are some ways restaurants are using AI to their advantage? How are c-stores becoming more direct competitors to quick-service restaurants? Answers to these questions and more This Week in Foodservice.

  • Which Restaurant Chains are the Most Innovative?

    How many jobs did eating and drinking places add in March? Why is the Department of Energy’s proposed refrigeration standards getting a chilly response? Which Ohio-based manufacturer is updating its facilities? We answer these questions – and a lot more – This Week in Foodservice.

  • The Impact of California’s FAST Act, and More Foodservice News

    Here comes the FAST Act. The restaurant industry’s mixed performance. Consumer confidence and the jobs market remain stable. These stories and more This Week in Foodservice.

  • National Chains Continue to Make Headlines

    McDonald’s and Krispy Kreme expand their partnership. Local restaurants are starting to open off-premises-only units, and pop culture-themed restaurant concepts remain popular. These stories and more This Week in Foodservice. 

  • Is Breakfast Booming?

    What’s all the buzz under the golden arches? Is eating at a casual dining restaurant cheaper than a QSR? Why did a Michigan State professor get a scholarship named after him? We answer these questions and more This Week in Foodservice.

  • Whole Foods' New Format, More Foodservice News

    Whole Foods to debut a quick-shop format. Restaurant prices increased again in February. One restaurant is selling a bowl of soup for $1,863. These stories and more This Week in Foodservice.

  • Who Could go for Some Flapjacks?

    Can retailers' shrinking brick-and-mortar locations benefit restaurants? Which multiconcept operator could soon expand its co-branding efforts? What’s new with robots? These stories and more, This Week in Foodservice.

  • What’s in a Name? Apparently Plenty.

    Two restaurant companies change their names for different reasons. IFMA revises its 2024 forecast. Apparently, everything really is bigger in Texas: these stories and more This Week in Foodservice.

  • Starbucks Tests New Prototype Design

    Starbucks’ latest design to make stores more accessible and inclusive. RBI has a healthy growth appetite for growth. Consumer traffic at chains held steady in 2023. These stories and more This Week in Foodservice.

  • Tech Remains Center-of-the-Plate for QSR Chains

    Has an ordinance to help food delivery drivers hit a pothole? Is a robot recession looming? Which QSR hosted a bridal shower? How do restaurant food prices compare to grocery store prices? Answers to these questions and more This Week in Foodservice.

  • A Closer Look at Starbucks' Loyalty Program

    How are Starbucks' latest results indicative of the industry? Is 2024 Really the Year of the Snack? Did the restaurant industry add jobs in January? Answers to these questions and more This Week in Foodservice.

  • Why Haven’t Robotics and AI Caught on More in Foodservice?

    What’s the consumer mindset? Is catering back? What is NachoGate? Answers to these questions and more This Week in Foodservice.

  • Burger King Takes Another Step to Reclaim the Flame

    Burger King takes another step to reclaim the flame. Boston Market’s uncertain future. A Ukrainian coffee concept to open in Chicago. These stories and more This Week in Foodservice.

  • A Look at Labor Costs, Starbucks’ Sustainability Efforts and More

    Starbucks' sustainability efforts take the next steps. Rising labor costs force restaurants to react. Seventeen restaurant chains were lauded for their smart growth. AmerCareRoyal, Easy Ice and the Legacy Companies complete acquisitions. Plus, the jobs market holds steady.

  • Consumers Have an Insatiable Appetite for Pizza, Right?

    The Infinite Kitchen lands in a new spot. Innovation is ringing again on Taco Bell’s menu. New formats for c-stores. Restaurant sales remain strong. These stories and more This Week in Foodservice.

  • The Buzz Around CosMc’s is Out of This World, and More Foodservice News

    CosMc’s blasts off in a big way. One FE&S Hall of Famer enters another Hall of Fame. Another chain takes a run at using robotics for preparing burgers and fries. Sales among the top 1,500 chains were strong in 2023. These stories and more This Week in Foodservice.

  • What spooked the ghost kitchen business? And More This Week

    Apparently, the ghost kitchen business was a little too spooky for Kroger. The grocery chain has shuttered Kitchen United’s virtual food courts in its stores, per aGrocery Dive report

  • Can Working From Home be Good for Growing a Restaurant Chain?

    Restaurant mergers and acquisitions gain momentum, but will it hold? Who’s the recording artist behind the latest vegan restaurant opening in Los Angeles? Did consumer confidence improve in November? Which foodservice designer just became a hall of famer? We answer these stories and more This Week in Foodservice.

  • Coffee and Tea Concepts Perk up

    Coffee and tea concepts perk up as commuters return to the office. How much are consumers willing to pay for a QSR meal? Plus, The Conference Board takes a look at the 2024 economic environment. Those stories and more this week in foodservice.

  • A Closer Look at the National Restaurant Association’s Annual Study

    A culinary forecast highlights the impact of social media on menus. Are restaurants finally getting some relief? Alto-Shaam breaks ground on a plant expansion. These stories and more This Week in Foodservice.

  • Starbucks’ Growth Plans Lean on Tech

    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.

  • Is the Agreement Between UAW and Detroit Automakers a Sign of Things to Come?

    The restaurant industry remains in expansion mode despite facing some challenges. Ghost kitchens’ appeal is anything but spooky. A casual dining chain prepares for a 2024 IPO. A c-store chain tries to perk up its coffee service. These stories and more This Week in Foodservice.

  • Late-Night Dining Makes a Comeback

    Chains continue to embrace the late-night segment. A new fast-casual concept is preparing to open. Salted prepares to grow. These stories and more This Week in Foodservice.

  • Restaurants Post Healthy September Sales

    NAFEM provides an update on factories’ supply chain issues. Another iconic restaurant closes, while a North Carolina association looks to boost industry employment through a marketing campaign. These stories and more This Week in Foodservice.

  • The Greene Turtle Bets Big on Sports Gambling, and More

    A chain bets big on sports gambling. Chipotle moves into the next development phase for its latest concept. And an Oregon-based doughnut chain prepares to land in flyover country. These stories and more This Week in Foodservice.

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    Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.