Foodservice News & Trends

Breaking news for the full foodservice equipment and supplies distribution channel. Includes information on dealers, distributors, design consultants and multi-unit operators spanning leadership changes, mergers and acquisitions, trends, data and much more.

Thedford Joins Royal Range

Royal Range hired Dean Thedford to serve as director of national accounts.

Gill Joins Master-Bilt’s Sales Force

Master-Bilt hired foodservice industry veteran Steve Gill to serve as vice president of sales for the manufacturer of commercial refrigeration equipment.

STK Parent Prepares to Buy Kona Grill

In a deal valued at approximately $25 million, The ONE Group Hospitality plans to acquire the assets of Kona Grill. The list of assets includes the worldwide rights to the name “Kona Grill” and other intellectual property, such as menu recipes. The acquisition is subject to financing conditions, the approval of the United States Bankruptcy Court for the District of Delaware, and other customary closing conditions.

Vanco Adds Parke to its Roster

Indianapolis service agent Vanco tapped foodservice industry veteran Rusty Parke to serve as vice president of operations. In his new role with Vanco, Parke oversees service operations and business development.

FE&S Forecast 2020

Despite a host of challenges, restaurant industry sales will reach a record high of $863 billion in 2019, per the National Restaurant Association. This marks an increase of 3.6 percent compared with 2018, when the industry posted sales of $833.1 billion. It also marks the tenth consecutive year of industry growth.

Trend: Menu Trends

The health halo continues to dominate the incoming wave of menu trends, along with global ingredients. Spirulina (a microalgae), furikake (a Japanese seasoning) and moringa (a plant native to India) all sit among the latest items ripe for adaptation.

Down and Dirty: Food safety and sanitation best practices

Everyone in the foodservice industry understands the critical importance of following proper food safety and sanitation procedures in any type of food facility. News outlets often share stories of the dangers and consequences of foodborne illnesses for customers and for the establishments they patronize. Yet food safety inspections conducted by local and state health departments continually turn up a potpourri of results, from near perfect to horrifyingly dirty.