Fast Feeders Dominate the Restaurant Market
The National Restaurant Association’s performance index showed a sharp increase in March but the organization urged caution in evaluating the results. Double-digit growth in personal income may have set an all-time record. Fast feeders now dominate the restaurant market. NAFEM members discuss supply chain issues. These stories and more This Week in Foodservice.
Trend: Mega Marketing
As restaurants continue their mission to bring customers back, more creative and aggressive marketing campaigns continue to emerge.
Market Spotlight: Food Stations
The food station has become a standard design component of many foodservice operations over the past few years.
Pushing the Limits of Limited Service
Many feel the world has almost made it through the rocky pandemic period and can see the outlines of a once dimly glimpsed future becoming clearer. It’s been a wild ride for the restaurant industry. The rise in off-premises dining, the growth of third-party delivery services, the proliferation of ghost kitchens and the explosion of mobile ordering represent long-standing trends that went into overdrive as restaurants strove to survive.
DSR John Roche Shares the key to his Long Career in Foodservice
John Roche, Kittredge Equipment Company
2021 Facility Design Project of the Year—Honorable Mention: The Farehouse Market, Chicago
The historic Montgomery Ward Company Complex in Chicago’s River North neighborhood, now known as 600 West Chicago, has hosted many tenants in its 113-year history. Two years ago, Sterling Bay, a Chicago-based real estate investment and development firm, spent more than $12 million to bring the beauty of this 1.6-million-square-foot landmark property’s original features back to life while also modernizing some of the shared spaces.
Operators Prepare Applications for Restaurant Revitalization Fund
Operators prepare to apply for grants under the Restaurant Revitalization Fund. Jobless claims fall yet restaurants struggle to find employees. These stories and more This Week in Foodservice.
Tips for Taking Care of Hurried Deadlines
In our conversations with foodservice designers lately, it seems — at least for some — deadlines are approaching faster as projects put on hold during the pandemic are ramping up.
Breakfast Segment Update
The breakfast segment may face a more challenging recovery than other dayparts since the morning commute has yet to return to normal. Mintel predicts between 2022 and 2025, chains will divert resources from breakfast programs to mid-morning and afternoon occasions.
Dealers Dish About COVID-19 and the Future of Foodservice
Since the pandemic burst onto the scene in the spring of 2020, the struggles of restaurant and foodservice operators have been well documented.
