The Robots are Already Here: Digital Order Taking Assistants
If you attended any foodservice-related trade shows recently, I am sure you saw many robotic arms and machines being used in kitchen applications like frying chicken or making coffee.
Restaurant Sales Show Resilience and More Foodservice News
Wendy’s takes the wraps off a new kitchen design. Chicken chains rule the roost when it comes to one key metric. These stories and more This Week in Foodservice.
Designing for the Next Generation
There are a lot of lessons to be learned about the current and emerging crop of students soon to become Generation Alpha, which demographic experts say will be the largest group of foodservice consumers next to Millennials.
The Latest IFMA Forecasts, and More Foodservice News
IFMA forecasts operator spending for 2024. Taco Bell updates its Go Mobile prototype. Google unveils a robot while Brix Holdings tests a cobot. These stories and more This Week in Foodservice.
Uber Eats Heads to the Ballpark
Pollo Tropical gets new owners. Starbucks plans to add more stores. Uber Eats says “take me out to the ballgame,” while another third-party delivery company gets deeper into brick and mortar. Plus, introducing Strata GPO. These stories and more This Week in Foodservice.
Optimizing Operating Parameters: Importing More Than Just Commodities
As the summer heat descends upon us, I am reminded of travel stories some of my colleagues have mentioned about their recent summer trips abroad.
How do Operators View the Coming Months?
Is the threat of a recession on hold? Which consumer packaged goods company is testing a pizza vending machine? Did another chain just file for bankruptcy? Do consumers want truth in restaurant advertising? Which two celebrities tried their hand at foodservice this week? We answer these questions and more This Week in Foodservice.
A Revitalization Is Underway in Healthcare Foodservice
Healthcare foodservice directors look positively toward the future. This outlook goes hand in hand with alterations in the way they conduct business. Finding creative ways to hire and retain staff and implementing technology solutions to mitigate labor challenges and maintain menu quality consistency contribute to the new normal, as does supporting catering and events.
The Skinny on Chicken Skins
While chicken skins may be an emerging trend in the U.S., they have long been a staple snack in other countries.
