Patient Dining Reengineered
Patient foodservice in healthcare continues to trend toward offering room service, which allows patients to choose items from an a la carte menu and receive their trays on demand during a several-hour period each day.
Preserving Tradition While Modernizing a 20th Century Hotel
British Colonial Nassau dates back more than a century.
Global Side Dishes
As customers seek unique flavors and ingredients, more restaurants differentiate their offerings by expanding side dishes to include global flavors.
Political Pop-Ups hit the Restaurant Scene
A pizza chain debuts a new design, while a fast-casual concept takes the next steps in its equipment evolution. Plus, athletes share their thoughts on foodservice at the Olympics. These stories and more This Week in Foodservice.
Winning in The Marketplace by Truly Understanding Value
No doubt today’s operating environment remains a pretty complicated one for restaurants.
What Will it Take for AI to Take off in Foodservice?
How are the Olympics impacting some Paris restaurants? Which pizza chain earned accolades for its latest design? What will Darden do when it completes its Chuy’s acquisition? What’s the latest GDP outlook? We answer these questions and more This Week in Foodservice.
Struggles and Solutions for C&U Foodservice
Collegiate dining operators are prepping for the incoming freshman class that will descend on their facilities for the first time in about a month.
Starbucks' Need for Speed, Plus More Foodservice News
How much have restaurant prices increased in the past 12 months? Which casual dining chain made a comeback? Are local food halls still relevant? We answer these questions and more This Week in Foodservice.
Which two big Cities Gave Restaurant Workers a Boost?
Is the restaurant industry adding or shedding jobs? And which quick-service restaurant is trying its hand at solar energy? Answers to these questions and more This Week in Foodservice.
