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Coronavirus News Display

More Consumers Avoiding Restaurants
As the restrictions on the way restaurants can serve consumers continue to become more widespread...
A Closer Look at Consumer Dining Patterns during COVID-19
The good news is restaurants remain top of mind for consumers. The bad news is consumers are not...
Industry Event Cancellations due to the new Coronavirus
The novel coronavirus continues to cause numerous industry groups to reschedule or cancel upcoming events....

Foodservice News Display

Rep Roundup for April 2020
BK Resources, Electro Freeze and Everidge expanded their rep networks. Other rep groups making...
FE&S’ 2020 Hall of Fame Winner: Harry Schildkraut, FCSI, Principal, S2O Consultants Inc.
Not many can say they have been working in the foodservice industry for a half a century — or more if...
2020 Distribution Giants
Sales among the top 100 foodservice equipment and supplies dealers totaled $11.06 billion in 2019, up...

Blog Network

Showing Off the Industry’s Charitable Side During the COVID-19 Crisis

There’s lots of sober news surrounding COVID-19 and its impact on individuals, communities and even businesses. Few businesses have taken as direct a hit from COVID-19 as the foodservice industry.

What is the Best Facility Growth Vehicle Nowadays?

For such a mature business segment, the restaurant industry continues to go through some dramatic developments. For example, in the not so distant past, consumers who wanted food prepared outside of the home had to visit any one of variety of restaurant locations: freestanding, in-line, universities, food courts, etc. And for those who wanted restaurant-quality cuisine delivered to their home or office, they usually had two choices: pizza or Chinese food.

The Future of Restaurants: Tough Times Don’t Last but Tough People do

Contactless Service May Ease Consumer Fears Around COVID-19

Details: Published: March 17, 2020

Consumers’ fears surrounding eating in restaurants continues to grow, per new research from Datassential. Just over a quarter (27%) of consumers surveyed plan to avoid eating at restaurants (up 8% since Datassential’s first survey on March 10); 41% of consumers are still nervous about eating out but still plan to do so (up 2%); and 32% of consumers have no concerns about eating in restaurants (down 10%). The increased fear persists across demographic groups, with particularly large spikes among Boomers (+12%) and Gen X (+9%).

ColdZone Adds to Its Engineering Team

Details: Published: March 16, 2020

Harry Walden joined ColdZone as senior applications engineer to support manufacturing, sales, and customer technical support for the California maker of commercial refrigeration systems.

Convenience Counts in Foodservice Design

Details: Published: December 9, 2019

Today’s consumers are more time-starved than ever. And they also crave restaurant-quality food when and where they want it – even from the comfort of their living room couch at times! This phenomenon has restaurant operators developing apps, partnering with third-party delivery firms, and more, all to remain not only relevant, but convenient in the eyes of the customer.

Two Companies Update Foodservice Manufacturing Capabilities

Details: Published: August 2, 2019

Frontline International and Hoshizaki America made updates to their manufacturing operations.

TriMark Adds to Orange County Leadership Team

Details: Published: August 1, 2019

Longtime retail industry executive Tony Costanzo will assume the president of TriMark Orange County, effective August 5. TriMark Orange County is part of TriMark USA, a foodservice equipment and supplies dealer based in Mansfield, Mass.