How did $180 million of Restaurant Revitalization Funds Reappear?
Hiring was up substantially in July, including in the foodservice business. IFMA projects a decline in the amount foodservice operators will spend in 2023. Starbucks continues to attract attention from Wall Street. These stories and a whole lot more This Week in Foodservice.
Uber’s Latest Offering, Plus more Foodservice News
As industry performance struggles, the National Restaurant Association asks the Small Business Administration to release more aid. McDonald’s last quarter sales outperformed stock analysts’ expectations. These stories and more This Week in Foodservice
Navigating Hospital Foodservice in Uncertain Times and on Choppy Waters
Many issues continue to linger for healthcare foodservice. For example, in some hospitals the infectious disease department still determines protocols, which dictate what foodservice can and cannot do. In response, foodservice continues to navigate uncertain times and choppy waters.
A Community Hospital Prototype
UNC REX Healthcare in Raleigh, N.C., expanded its reach into Holly Springs, N.C., on the grounds of what was an existing UNC REX healthcare clinic located 20 miles from UNC REX’s main hospital in Raleigh. This community hospital, REX Holly Springs Hospital, serves as a prototype for future UNC REX Healthcare community hospitals.
Trend: Live-Fire Cooking
“Grilled” is the top prep method called out on menus, according to Chicago-based Datassential’s “2021 MenuTrends” report. Grilled food not only appears on 78.5% of menus, but grilling also represents the most common prep method for limited-time offers at major chains.
Salad Station Design Now Specific to Each Operation
From the constantly changing dietary needs and wants of diners to the sanitation scares courtesy of the pandemic, it’s not easy being a salad station these days.
How this DSR is Weathering the Supply Chain Storm
Adam Shepard, C&T Design and Equipment Co.
Where There’s Smoke, There’s Barbecue
“I’m from Virginia. We define barbecue as pork.”
Modern Market Bets on Better for You
This fast-casual concept has positioned itself for franchising with a tweaked interior and revised production line.
Creating Tabletop Art
Some may view a table in a restaurant simply as a place to enjoy a meal with clients, family and friends, with knives, forks and plates just serving a basic purpose.
