A C-Store-Targeted QSR Chain Redesigns
A new look and flexible but systematic approach to kitchen design are helping this concept compete in an elevated convenience store market.
4 Trends Shaping Modern Restaurants
The last two years have brought major disruptions to the restaurant and foodservice industry —for better or for worse.
Virtual Brands Prove a Rapid-Growth Segment
Three years ago, no one would have been able to tell you what a virtual foodservice brand was or what it was for. Today, many people still do not know. And yet, virtual brands continue to pop up all over the industry — so much so that they can be considered their own market segment.
The Burger Reboot
Burgers serve as a staple on many restaurant menus but have received an overhaul by way of more premium meat blends and upscale toppings. Using high-end meat, such as wagyu, is one of the most favored megatrends among consumers, with more than 40% expressing interest, according to Chicago-based Datassential.
Optimizing Coffee Bar Footprints
Coffee and its offshoot drinks are a cultural staple. Americans drink 400 million cups of coffee per day, making the U.S. a leader in consumption of this beverage. New York-based IBISWorld reports there are 63,630 coffee and snack shops in the U.S. as of 2021, an increase of 2.6% from 2020.
Sustainability Enthusiasm in Foodservice
Green initiatives continue to generate notice among consumers.
3 Key Food and Hospitality Trends for 2022 and E&S Implications
As we look ahead to the new year, what’s trending and what’s coming up in the industry always seem to be top of mind.
Transitioning a Kitchen Space from Antiquated to Optimal
FE&S Kitchen Storage Makeover Winner Harborcreek Youth Services: How a dated kitchen space at a nonprofit facility turned into an efficient, well-organized workspace with a purpose.
The Big Rethink in Foodservice Space Allocation
New realities have shifted space allocation strategies.
How to Maximize the Impact of Foodservice Labor
Prior to the pandemic, with few exceptions, there was plenty of labor to go around. As a result, restaurants could deploy the right labor, in the right place, at the right time, doing the right things.
