Chipotle Invests in the Future of the Foodservice Industry
Restaurants' rollercoaster relationship with social media continues. A sandwich chain bets on pizza in Las Vegas. Chipotle invests in the future of the foodservice industry, while Kitchen United receives an investment to propel its future growth. These stories and more This Week in Foodservice.
Balancing Gas and Electric in Kitchens of the Future
Some states and municipalities around the country have announced that they are in the process of implementing or considering implementing bans on the use of natural gas in new building projects now and into the future. This will likely have a direct impact on kitchen design and equipment selection.
Equipment Manufacturers Plead their Case to ITC
College foodservice shows signs of improvement. Starbucks continues to wrestle with numerous challenges. A Notre Dame chef scores a big culinary touchdown. These stories and more This Week in Foodservice.
Foodservice Distributors Report Strong Sales in Q1
The three largest foodservice distributors report strong sales in the first quarter of this year. Foodservice hiring was surprisingly good in June. The Panera Bread Company decides not to go public. These stories and more This Week in Foodservice.
K-12 Foodservice Learning from Established Commissary Model in Louisville, Ky.
Flexible design, a rethinking of service flow and multiuse equipment are all making headway in school foodservice programs.
Sleek, Pandemic-Influenced Design Defines New Foodservice Offering for NFL Employees
The Los Angeles headquarters for the National Football League resides in a $5 billion, 298-acre parkland known as The District at Hollywood Park in Inglewood, Calif. The District includes world-class sports and performance venues, office, retail and residential spaces. The centerpiece of The District is SoFi Stadium, home of the NFL’s Los Angeles Rams and Chargers.
What’s Ahead for Higher Ed
For college dining services, it’s a brave new post-pandemic world
Experience and Transparency are key to this DSR's Success
Michael Brady, Southern California Restaurant Design Group
Walk-in Formats for Function
Proper placement, sizing and utilization of space are hallmarks of an efficient walk-in.
Menu Trend: Charcuterie
Artisan meat and cheese popularity continues to soar as Americans’ hankering for charcuterie boards grows.
