2020 Vision

  • What Does the Restaurant of the Future Look Like?

    The answer would have been vastly different nine months ago; the coronavirus gave birth to a new restaurant era.

  • The State of Foodservice Automation

    Robots have not taken over the foodservice operating sector as quickly as some once thought, but the innovations and integration continue to expand in myriad ways.

  • Back-of-the-House Steps to the Front

    As 2020 progresses, restaurants and noncommercial foodservice operators increasingly place on their proverbial front burners those initiatives that have proven successful in maintaining revenue.

  • 2020 Vision: The Greening of Takeout

    As takeout options continue to increase, eco-friendly packaging options come into question in terms of balancing sustainability goals with costs, availability and new normal realities.

  • 2020 Vision: Social Responsibility in Foodservice Operations

    Warren Solochek looks at the future of social responsibility efforts as the restaurant industry emerges from COVID-19-related dining room closures in this fourth installment of FE&S’ 2020 Vision series. Solochek offers his insights as an independent foodservice industry consultant with nearly 40 years of industry analysis experience.

  • 2020 Vision: Designed for Delivery

    The word “disruptive” has become one of the most overused terms of the last 10 years, but it’s no overstatement to say that in a relatively short time, third-party delivery services have disrupted the way restaurants do business. Grubhub started delivering to consumers in 2004; DoorDash and Uber Eats are both just about six years old. Yet these and other third-party delivery services have revolutionized the way restaurants deal with their customers — and, conversely, have changed the way customers perceive the concept of dining out (and dining in).

  • 2020 Vision: Enhancing Technology Applications in Foodservice

    As one reads the trade press and listens to restaurant industry pundits, the most common theme discussed over the past few years has been the call for restaurants to implement more and better technology into their operations.

  • 2020 Vision: State of the Industry

    The only constant is change.

  • 2020 Vision: New Year Brings Fresh Take on the Restaurant Industry

    Insight guru Warren Solochek takes a deep dive into industry data this month to provide a no-nonsense analysis of the industry. Readers can look forward to his continued perspective throughout the year as part of FE&S’s 2020 Vision series. Now an independent foodservice industry consultant, Solochek’s been trend-spotting for nearly 40 years, most recently for NPD Group Inc.

  • Vision Quest

    If there’s one thing the foodservice industry loves more than a good cocktail party, it’s a list of trends. Every publication, including FE&S, dedicates space to dissecting current trends and their impact on the foodservice industry. This month, for example, FE&S’ Trend department on page 16 explores the ever-evolving nature of kids’ menus.

  • 2020 Vision: Industry Leaders Look Ahead

    Ask five people in foodservice-related occupations to give their predictions for 2020, and you’ll hear five totally different answers (or almost totally different). One concern — finding and keeping good employees — affects every aspect of foodservice, from front-of-the-house service to sales to consulting. With that as a starting point, five foodservice industry leaders share their vision for 2020 and beyond.