How Will Interest Rate Cuts Affect the Restaurant Industry?
What do reduced interest rates mean for the restaurant industry? How can telling its story help a restaurant withstand the tests of time? What can chain restaurants learn from independent operators? How has inflation impacted school foodservice spending? Answers to these questions and more This Week in Foodservice.
The Case for Induction: Five Big Benefits
With the conversations around kitchen electrification continuing to gain traction — and debate — there’s one piece of equipment that’s proving to be an important player in this movement: induction ranges. At least, that’s the viewpoint of Richard Young, director of outreach at the Frontier Energy Food Service Technology Center (FSTC) in Northern California.
How do you Measure the Value of a Value Meal?
What is in store for the Infinite Kitchen? Which chains filed for bankruptcy this week? Answers to these questions and more This Week in Foodservice.
A Look at two High-Profile Foodservice Mergers and More Foodservice News
Which high-profile merger was called off? How did 7-Eleven’s parent company respond to a potential merger? What’s the latest on Red Lobster’s bankruptcy plan? And which broadline distributor just made a large commitment to Feeding America’s Direct to Neighbor initiative? Answers to these questions and more This Week in Foodservice.
Eatertainment Venues Well-Received
Remember the explosion of food and gaming venues pre-pandemic where you could have dinner and throw darts or axes or play a little ping-pong? Well, after a little COVID-induced hiatus, “eatertainment” spots are back, baby!
Sweetening Dessert Samplers
More options and mini variations are of greater interest when it comes to desserts today.
Designing to Optimize Storage and Receiving
Logistics and adjacencies have a substantial impact on storage and receiving efficiencies.
How did Restaurants Perform in July?
How did restaurants fare in July? Why is a shareholder taking Starbucks to court? Who is Henry, the fry robot? Answers to these questions and more This Week in Foodservice.
Advice for the Operator: Full-Service Restaurants
When it comes to keeping kitchen equipment running well, rules like keeping units clean and having them serviced regularly apply across all types of operators. Other advice, though, is especially important for specific operator segments to hear.
New Kitchen Supports Foodservice Upgrade
The City and County of Denver added a new 80,000-square-foot ballroom to the Colorado Convention Center (CCC) to maintain a competitive edge when hosting conventions and other events that draw people to the Mile High City.
