Lately I’ve been watching some movies from the ’80s with my daughters. And luckily for us, the hit “Ghostbusters” has been almost omnipresent on cable. (No, I have not yet cut the cord.) This family-friendly movie is rife with one-liners that I can now toss around with the hope that my children might actually find me funny. (Not holding my breath on that one.)

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.

It’s December, so that means many foodservice professionals are trying to wrap up the year while they simultaneously take a look ahead to see what 2020 will bring. Well, our friends at the National Restaurant Association went one better. Actually, the association went 10 better, and by that I mean it took a look at what the restaurant industry might look like by 2030.

Consumers’ cravings for the convenience of off-premise dining show no signs of being satiated. If you’re looking for proof, here’s exhibit A: Off-premise consumption accounts for roughly 60 percent of all restaurant occasions, according to data from the National Restaurant Association.

It’s easy for consumers, and members of the foodservice industry for that matter, to be awestruck by equipment with the greatest sex appeal. Wood-fired grills add drama to an open kitchen while pizza ovens often lend an aura of authenticity.

Reviewing the content for this issue, it was almost as if someone charged me with writing my dream menu.

Technology remains a hot topic in today’s foodservice industry, and with good reason.

Let’s play a quick word association game. When I say healthcare what’s the first word that comes to mind? (I’ll wait for a second before continuing.)

Innovation is truly in the eye of the beholder. That simple notion has never been more clear in my mind, particularly while looking back at some of the many foodservice equipment-related innovations that have hit the market this year.

Earlier this spring, Chicago’s Gibson’s Bar and Steakhouse commemorated its 30th anniversary with a delightful afternoon celebration. More than 300 people attended the event, with the proceeds benefiting Misericordia, a Chicago-area charity that helps persons with mild to profound learning disabilities. Thanks to a generous friend, yours truly got to attend.

The National Restaurant Association’s annual trade show has come and gone. But what remains are a handful of equipment and supplies related trends that will continue to shape the foodservice industry for the foreseeable future. Here are four that caught my eye.

Renovations remain all the rage in today’s foodservice industry and for good reason: Renovations ring the cash register.

The concept of making foodservice operations and the equipment they use more environmentally friendly is one that everyone can support. It’s when trying to determine how to approach such noble goals that things can get complicated. Such is the case with House Bill 19-231, which will come up for discussion on April 23 in the Colorado State House of Representatives.

In the entertainment industry, the first part of the year is affectionately known as awards season. From the Golden Globes to the Screen Actors Guild Awards to the Oscars, the entertainment community takes a look back to honor a few select individuals who, over the course of their illustrious careers, made an indelible mark on the business.

When McDonald’s reported its fourth-quarter earnings for 2018, in many ways it was as if the burger giant was providing an update for the entire foodservice operator community.

Delivery remains all the rage in today’s foodservice industry. And rightfully so.

One attribute that makes the foodservice industry so unique is that it plays host to a variety of philosophies.

The good news for the restaurant industry is that unemployment levels remain at historically low levels. Why is low unemployment good for the restaurant industry? The National Restaurant Association’s Hudson Riehle always reminds me low unemployment helps keep consumers busy and they subsequently crave the convenience that foodservice operators from all segments often provide.

Last month, home goods retailer Crate & Barrel announced plans to add a two-story, full-service restaurant to its store in Oak Brook, Ill., a suburb of Chicago. In doing so, Crate & Barrel became the latest in a series of retailers investing in adding foodservice to its brick-and-mortar locations.

There’s an undeniable hum throughout the foodservice industry as the pace of change continues to impact everyone.

Just like Hollywood has its awards season, so too does the foodservice industry. From associations to buying groups, everyone likes to get in on the act of celebrating the success of those companies and individuals who go above and beyond in shaping the landscape of the industries they serve. But awards programs need to do more than simply recognize the biggest players in an industry.

Each year, FE&S produces 12 issues of our print publication. But it would be harder to find one read with greater scrutiny than the April issue. That’s due, in large part, to FE&S releasing the results from the magazine’s annual Distribution Giants study.

In addition to projecting slow but real growth for the foodservice industry in 2018, The NPD Group outlined a handful of attributes that will affect the way consumers use foodservice. Specifically, NPD predicts consumers will remain strapped for time, embrace digital ordering even more and strive to develop a closer relationship with their couches.

In addition to projecting slow but real growth for the foodservice industry in 2018, The NPD Group outlined a handful of attributes that will affect the way consumers use foodservice. Specifically, NPD predicts consumers will remain strapped for time, embrace digital ordering even more and strive to develop a closer relationship with their couches.

Given that it's December, it's only natural to want to look ahead to the coming year (or even years) to get an idea of what our businesses might look like in the future. Only, that can be a fool's errand.

If you stop and stare at one long enough, you can probably see a restaurant or foodservice operation evolve before your very eyes.

All the world’s a stage and all the men and women merely players.” William Shakespeare wrote those words as part of his classic comedy “As You Like It.” In many respects, that same idea applies to commercial kitchens and equipment packages, particularly in this era, where transparency rules the day.

Business leaders often look over their shoulders trying to find the next disruptive player or event that will shake up their organizations. Well, in a matter of weeks spanning August to the beginning of September, the foodservice industry got a double dose of disruption.