Six Restaurant-Specific Equipment and Technology Trends Spotted at The NAFEM Show 2023
That’s a wrap! Four years after COVID-19 put the pause button on The NAFEM Show, foodservice equipment and supplies industry professionals were able to reunite with friends and colleagues, make new connections and see and learn about new equipment and technologies on the market. As this year’s The NAFEM Show illustrated, a lot has changed.
Here’s to Happy Hour
Typically reserved for the hours between 2 p.m. and 6 p.m., when customer traffic tends to be slowest at restaurants and bars, happy hour helps bring in extra business with events, discounts and/or promotions. This moniker is rooted in the Prohibition era, when happy hour took place at speak-easies prior to people going out to dinner at restaurants where alcohol was prohibited.
The NAFEM Show: An Innovation Occasion
Four years in the making The NAFEM Show 2023 and the events leading up to it did not disappoint.
Designed for Community
Augustana University’s community kitchen space mixes residential and commercial equipment for student use.
From Floor to Door: Best Practices in Storage Design
Storage. Sure, it may not be the sexiest part of a foodservice operation, but designers say it’s a crucial component for modern kitchen management, especially in the wake of the takeout explosion. Storage areas also tend to be the last thing operators think of when conceptualizing and planning a new facility — a common and unfortunate mistake.
Hotels: Recovering Slowly and Steadily
After a couple of bleak years caused by the pandemic, the hotel industry may be turning the corner.
The Rising Popularity of Kurdish Fare
As consumers continue to seek globally inspired menus, awareness of Kurdish cuisine shows signs of growth.
DSR Shares her Favorite Tabletop Trends and More
Tess Denton Rex, Singer Equipment Co.
3 Sweeping Tech Trends in the Back of House
The foodservice industry is changing extremely fast these days, driven by significant challenges. Among these challenges are an unprecedented labor shortage, supply-chain snarls, and changes in the ways consumers patronize restaurants. Operators are increasingly turning to automation and robotics to cope.
Biscuit Belly Elevates a Southern Staple
While $12 may seem like a lot for a biscuit sandwich, the total package continues to sell at this emerging chain.
