Foodservice operators consist of two general sides. One is the world of restaurants, whose prime directive is to please paying customers and make a profit. The other is noncommercial foodservice operators.

From virtual kitchens to AI-illustrated videos, foodservice consultant Josh Miller is rethinking training for the modern era.

During a recent call with a client, we were reviewing the goals of a project when an interesting phenomenon occurred.

Foodservice operators can choose from countless technologies that promise to drive performance improvements. But turning that technology’s potential into positive impact, like enhancing the speed of service, reducing labor costs and improving product consistency, is easier said than done.

Fast-casual restaurants have always been defined by what they’re not — not fast food, not full service. Now, they’re redefining themselves to meet new consumer needs.

Food, like fashion, is in a constant state of flux.

Expect the foodservice industry to take a small step forward next year, due to operating conditions and consumers’ ability to spend likely being eerily similar to 2024.

What’s hot and what’s not when it comes to technology and equipment innovations for both the front and back of the house.

When looking for efficiencies in full-service restaurants, especially fine dining concepts, operators are always careful not to impact the customer experience that has come to define their brand. One big reason customers return to their favorite restaurants is because of how they have been treated every time they visit.

With labor challenges continuing to plague the foodservice industry, operators are turning to various technologies to reduce staff, improve speed of service, cut down on food waste and otherwise streamline operations to save on costs.

Sustainability seems to be top of mind for many consumers and business owners alike, yet better managing food waste is not something they often consider. Jim Ottmer, national sales manager for Salvajor, discusses the role managing food waste can play in helping a foodservice operation lessen its impact on the environment. 

A previous blog about AI order-taking in drive-thru explored the impact that it could have on labor.

There is so much more to catering than simply deciding whether to serve chicken or turkey sandwiches, if the bread should be whole wheat or oat grain and if chips or a fresh fruit cup should be served alongside.

Who is feeling the need for speed? What happens at restaurants when higher labor leads to higher prices? Which chains filed for bankruptcy this week? How do consumers feel about the future? We answer these questions and more This Week in Foodservice.

From escalating operating costs to shifting consumer preferences to a rapidly evolving technology landscape, the challenges of today’s foodservice operators are real and many.

A tale of revolutionary advancements, reality checks and the hunt for ROI.

Joe Carbonara’s recent article on potential really struck a chord with me. Potential is both a beautiful and scary concept.

Open kitchens are far from new but can represent an innovative way to address labor challenges.

Fewer words in the English language can be more intoxicating than the word “potential.” That’s because when talking about the potential of something, the only limits on its success seem to be the limits of one’s imagination.

During a time when our public discourse tends to be divided, 90% of Americans can agree on one thing: they like going to restaurants.

The latest technologies and thoughtful design address labor, space and budget constraints.

Is the value meal making a comeback? Is the salad segment ready to sprout? What’s GDP look like for the third and fourth quarters of 2024? Answers to these questions and more This Week in Foodservice.

The start of a new year is a time when people naturally assess their personal lives, including what they’ve accomplished and what they hope to do in the coming year.

The calendar rolling over into a new year gives me time to reflect into the past and dive into the future.

Starbucks' sustainability efforts take the next steps. Rising labor costs force restaurants to react. Seventeen restaurant chains were lauded for their smart growth. AmerCareRoyal, Easy Ice and the Legacy Companies complete acquisitions. Plus, the jobs market holds steady.

The atypical foodservice climate, with record-high inflation, unprecedented labor challenges and lingering supply chain disruptions, continues to impact today’s menus.

The restaurant industry remains in expansion mode despite facing some challenges. Ghost kitchens’ appeal is anything but spooky. A casual dining chain prepares for a 2024 IPO. A c-store chain tries to perk up its coffee service. These stories and more This Week in Foodservice.

Understanding the impact of environmentally friendly solutions. Design mistakes to avoid. These stories and more This Week in Foodservice.

McDonald’s to suspend self-serve drinks. Another chain adds a to-go-only prototype. These stories and more This Week in Foodservice.

The first two documented Indian restaurants in the United States were established more than a century ago in New York City.