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.

The Restaurant of the Future

Restaurant operators remain stuck in a rut, dealing with the same list of recurring challenges: slow traffic, labor  issues and accelerating real estate costs. Adding to their roster of woes are disrupting entities such as Whole Foods, now under the Amazon umbrella; and cashierless Amazon Go stores, which attract would-be restaurant diners with lower prices, home delivery, more convenient payment methods and other perks. And with customer-facing technologies such as mobile app ordering, third-party delivery providers only make the future of the industry cloudier than ever before.

Jimboy’s Tacos is not a Mexican Food Chain

Jim Boy Tacos dining roomA ground beef taco made with American cheese and a parmesan-dusted shell probably wouldn’t qualify as authentic to most people. But for Jimboy’s Tacos it’s as authentic as it gets. That’s the same taco that founder Jim “a.k.a. Jimboy” Knudsen first served out of a trailer in Lake Tahoe, Nev., 65 years ago.

Which Comes First: Menu or Concept?

Design of the kitchen, as well as the front of the house, results from execution of the concept. The more attention paid to both in the design process, the greater the chance of success.

Dunkin’ Brands Updates its Executive Leadership

Dunkin’ Brands Group named Jonathan Biggs vice president, operations for Baskin-Robbins U.S. & Canada and Rick Gestring, vice president, operating system and restaurant experience for its Dunkin chain. In a related announcement, the company also named Tom Manchester, senior vice president, integrated marketing for Dunkin’ U.S.