High-End Dining Design on the Bourbon Trail
Visitors exploring the James B. Beam Distilling Co. in Clermont, Ky., begin and end their campus journey at The American Outpost, one of three newly renovated buildings on the property. At the end of their tour, visitors can enjoy cocktails and food at The Kitchen Table, a full-service restaurant and bar that is a focal point of a five-year upgrade project to the 400-acre campus.
Growing Room for Foodservice at Sports Venues
Welcome to the new era of stadium — er, sports venue — foodservice.
Menu Trend: Island Flavors
Tropical islands represent a favorite vacation spot for many, and those seeking a taste of the island life while at home continue to propel the popularity of these meals and ingredients on today’s menus.
The States of Self-Service High Tech and Low Tech
High-tech solutions continue to surge as operators embrace digital ordering systems and no-seating formats. At the same time, traditional self-service food models — buffets — have reset, and legacy buffet operators are doubling down on that low-tech format.
Diving Into Drive-Thru Design
Speed and efficiency serve as the hallmarks of any foodservice operation, but for drive-thru stations, these factors become the difference between sinking or swimming.
FE&S 2023 Kitchen Storage Makeover Changing Lives One Pizza and Beer at a Time
FE&S Kitchen Storage Makeover contest winner Brewability gained organization and storage improvements at a facility with a unique operation model that puts inclusivity at the forefront.
Is the Agreement Between UAW and Detroit Automakers a Sign of Things to Come?
The restaurant industry remains in expansion mode despite facing some challenges. Ghost kitchens’ appeal is anything but spooky. A casual dining chain prepares for a 2024 IPO. A c-store chain tries to perk up its coffee service. These stories and more This Week in Foodservice.
Late-Night Dining Makes a Comeback
Chains continue to embrace the late-night segment. A new fast-casual concept is preparing to open. Salted prepares to grow. These stories and more This Week in Foodservice.
The Great Takeout: How Customized Paper Goods Programs can Meet Operator Goals
Restaurants owners and foodservice operators recognize the importance of controlling their customer experience —both inside their four walls and outside. That’s where takeout and paper goods come into the equation, says Scott Attman, vice president of Acme Paper, a packaging distributor.
Restaurants Post Healthy September Sales
NAFEM provides an update on factories’ supply chain issues. Another iconic restaurant closes, while a North Carolina association looks to boost industry employment through a marketing campaign. These stories and more This Week in Foodservice.
