AI Robots in the Limelight, A Chicken Big Mac Test Run and Younger Generation Wants A Faster Payday
Robots and restaurants were very much in the news this week. Artificial intelligence guides a robot to handle takeout orders. More consumers are buying breakfast beverages and snacks as people give up remote working and return to their employers' facilities. And McDonald’s has begun market testing a chicken version of the Big Mac. These stories and more This Week In Foodservice.
Restaurant Operators Face Steep Challenges
U.S. retail sales were flat in July. Froyo chain 16 Handles gets a new owner. Restaurant operators face steep challenges, per a National Restaurant Association study. Jack in the Box looks to sell some company-owned Del Taco units. These stories and a whole lot more This Week in Foodservice.
Navigating Hospital Foodservice in Uncertain Times and on Choppy Waters
Many issues continue to linger for healthcare foodservice. For example, in some hospitals the infectious disease department still determines protocols, which dictate what foodservice can and cannot do. In response, foodservice continues to navigate uncertain times and choppy waters.
A Community Hospital Prototype
UNC REX Healthcare in Raleigh, N.C., expanded its reach into Holly Springs, N.C., on the grounds of what was an existing UNC REX healthcare clinic located 20 miles from UNC REX’s main hospital in Raleigh. This community hospital, REX Holly Springs Hospital, serves as a prototype for future UNC REX Healthcare community hospitals.
Trend: Live-Fire Cooking
“Grilled” is the top prep method called out on menus, according to Chicago-based Datassential’s “2021 MenuTrends” report. Grilled food not only appears on 78.5% of menus, but grilling also represents the most common prep method for limited-time offers at major chains.
Salad Station Design Now Specific to Each Operation
From the constantly changing dietary needs and wants of diners to the sanitation scares courtesy of the pandemic, it’s not easy being a salad station these days.
How this DSR is Weathering the Supply Chain Storm
Adam Shepard, C&T Design and Equipment Co.
Where There’s Smoke, There’s Barbecue
“I’m from Virginia. We define barbecue as pork.”
Modern Market Bets on Better for You
This fast-casual concept has positioned itself for franchising with a tweaked interior and revised production line.
Creating Tabletop Art
Some may view a table in a restaurant simply as a place to enjoy a meal with clients, family and friends, with knives, forks and plates just serving a basic purpose.
