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There are many things restaurant operators have some control over, such as the menu and staffing. But there are also things they have no control over, like the weather. Few operators know that as well as Patrick King.

No matter what the latest food trend may be, there’s always going to be a market for traditional, delicious comfort food and the Tom + Chee chain has capitalized on that. With almost 30 locations in 14 states, the chain serves up a selection of grilled cheese and other types of sandwiches, soups (including tomato, of course) and for something sweet, grilled cheese donuts.

America's lodging landscape has undergone a revolution. Big chains are diversifying with different brands or concepts to capture a wider demographic, and with this, amenities like foodservice have garnered more of the spotlight in today's hotels.

Q&A with Ross Buel, Vice President of Sales and Business Development

If there were such a thing as a "C-store Foodservice Endangered Species" list, you might see the roller dog and the slushie right up there at the top. It wasn't so long ago that those two items pretty much defined the state of foodservice in convenience stores. But recently, there has been a radical shift. Many c-stores now provide more than just a gasoline fill-up; they've now become a destination for fresh, creative food and drink.

David Magill, principal of Magill & Associates in San Francisco, has been a school foodservice consultant for more than 30 years. We asked him for a brief overview on the state of K-12 foodservice.

KitchenAid mixers have been a favorite with home cooks and professional chefs for many years. In fact, 2019 will mark 100 years in business for the venerable brand.

Running a restaurant is a tough business. It’s even tougher when you have a small kitchen space to work with. But that’s the challenge that’s faced every day by Peter Shuey, Managing Partner of the Hoppy Gnome in Ft. Wayne, Ind.

Brian Bambauer, marketing specialist for Hobart, points to two trends to watch in the baked goods category in 2018. One is the continuing popularity of artisan breads, which are now found everywhere from fine dining establishments all the way down to the neighborhood sandwich shop. The other trend he sees on the horizon is Neapolitan pizzas. “The Neapolitan pizza craze is hitting home in a whole lot of places, with little pizza shops and breweries popping up,” he says.

As Assistant Professor in the School of Culinary Arts at Chicago’s Kendall College, Chef Wook Kang is in a unique position. As a chef of 16 years, he has extensive experience with equipment. But as an instructor, he gets to see how tomorrow’s chefs interact with equipment.

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