The Sweet Spot in an In-Between Niche
Fast-casual restaurants have always been defined by what they’re not — not fast food, not full service. Now, they’re redefining themselves to meet new consumer needs.
Q&A Changing Expectations in 2025
Five foodservice operators from five different segments tackle questions ranging from the changing expectations of customers and management to technology’s impact on design.
Designing Separation for Prep
Separate prep kitchens can add to an operation’s functionality and enhance speed of service.
Future-Proofing Design
The term “future-proofing” has been gaining traction in the foodservice industry since the pandemic pushed the idea to the forefront. The key question at that time: How do we future-proof — or protect ourselves as best we can — against sudden operational shutdowns, major revenue losses, supply chain disasters or other unfortunate events?
A Personal Recipe Assistant and More Foodservice News
One chain uses AI to enhance the guest experience. Consumers’ mindset is a focus of two studies. A legendary member of the National Restaurant Association team announces his retirement: these stories and more This Week in Foodservice.
Shake Shack's Appetite for Growth and More Foodservice News
Can virtual brands have a real impact on brick and mortar? What’s driving Shake Shack’s appetite for growth? Can three chains operate under one roof? Answers to these questions and more This Week in Foodservice.
Operational Simplification: Red Light - Stop, Green Light – Go?
As 2025 kicks off, many experts have offered their predictions about what’s in store for the restaurant industry for the coming year.
Setting the Stage for a new Culinary Competition Debuting at The NAFEM Show 2025
The inaugural U.S. Culinary Open will take place during The NAFEM Show, which will run from Feb. 26-28 in Atlanta. The event will feature 12 chefs — selected from a pool of 51 applicants through a ranking process by a culinary advisory board — competing for prizes. Each chef competitor may also have a commis, or assistant chef, between the ages of 18 and 25.
Organizations Reach Out to Support Restaurants Impacted by the California Wildfires
If you give a robot lemons can it help make lemonade? How has CosMc’s orbit changed? How are c-stores satisfying consumers caffeine cravings? Which foodservice equipment manufacturer is updating its Texas presence? How can you support restaurants impacted by the California wildfires? Answers to these questions and more This Week in Foodservice.
KFC Gets Saucy
Chicken’s finger-licking appeal. Meet a concept that emphasizes community and convenience. Recognition for a world-renowned chef’s humanitarian efforts. Hoshizaki updates its distribution network. Fears abound about the latest fee imposed by a major metropolitan city. These stories and more, This Week in Foodservice.
