Consumer Confidence Takes a hit in October
Examining ways the government shutdown could impact the restaurant industry. Culinary Depot’s execs to be honored. These stories and more This Week in Foodservice.
Krispy Kreme has big Plans for Spain
The Castle of Tomorrow is open today. Restaurant sales increased modestly in September. Why some adults are starting to eat like kids again. These stories and more This Week in Foodservice.
How To Optimize Co-Branding Design
Over the years, some restaurant companies have collected multiple concepts through acquisition and developed their own brands.
A Look at Wendy's Project Fresh Initiative and More Foodservice News
NAFEM and Host to collaborate. M&A outlook for 2026. Uncertain becomes the new economic normal. These stories and more This Week in Foodservice.
From Autonomous Kitchens to Shutdown Lessons: Key Trends in Foodservice This Week
Meet the Autonomous Robotic Kitchen. Exploring why off-premises only locations may struggle. Dining on deals is on the rise. History’s lessons from past government shutdowns. These stories and more This Week in Foodservice.
Accelerating Digital Blueprints: What an AI Clinic Taught Me About Designing Restaurants at Scale
I just wrapped a month‑long, in-person AI clinic, and I’ll be honest: I left both energized and overwhelmed.
Modernizing Dining for pre-K-12 School Students and Faculty
A pre-K-12 school boasting a 100% college acceptance rate, Lamar School in Meridian, Miss., needed a new dining operation to support its growing enrollment. The original cafeteria and kitchen were built in the 1990s to serve 400 students and faculty. The student body has grown to 658 students, and the staff totals more than 90.
Lessons from a Lifelong Foodservice Pro: An Interview with DSR Lee Chappell
Lee Chappell, Culinary Depot
Have an Adventure with Hawkers
This street-food concept seeks to recreate the hawker centers of Asia.
Today’s C-Store Foodservice: Ready to Take on Its Rival
It’s not news that the lines between various foodservice segments continue to blur. Yet when it comes to the demarcation between quick-service restaurants and c-stores, the numbers don’t lie: It’s getting harder and harder to see the actual lines.
