The list of industry events rescheduled or outright cancelled due to COVID-19 got a little longer when the North American Association of Food Equipment Manufacturers pushed its biennial trade show to August 26-28 from the original date of Feb. 4-6.
Randell RanChef Intro, a simplified offering of chef counters, leveraging a vast selection of independent prep and hot food holding equipment with drag and drop functionality. The easier the flow from kitchen to server, the healthier your operation will be.
Meal kit sales show promise. Restaurant chains slowly reopen closed units. Turns out Texas Roadhouse is fairly good at takeout. Famous Dave’s CEO thinks eventually most of the company’s furloughed employees will return to their old jobs.
Much has been made about how stay-at-home orders continue to impact restaurants and other foodservice operators, and rightfully so. But foodservice operators are not the only ones trying to come to grips with what the new normal will mean for the industry.
When the impact of the COVID-19 pandemic is finally behind us and surviving restaurants are able to offer a full array of food options again, the industry’s operating environment will be very different than it was before. Warren Solochek, principal of Insights to Opportunities Inc., takes an in-depth look at what the future may hold for the restaurant industry.
You received this e-mail as a subscriber to Foodservice Equipment & Supplies or one of its e-newsletters.
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.