Artificial Intelligence has revolutionized numerous industries, and foodservice will be no exception.

Two chains get new owners, while a new restaurant investment firm emerges with a focus on limited-service concepts. These stories and more This Week in Foodservice.

Operators face higher costs of doing business. Subway opens a new headquarters in the Sunshine State. Operators’ issues with organized labor span multiple segments. These stories and more This Week in Foodservice.

After a couple of bleak years caused by the pandemic, the hotel industry may be turning the corner.

Layers of labor issues abound. A new multiconcept operator forms a fast-casual portfolio. Making a go of it with grab and go. These stories and more This Week in Foodservice.

Back in March of 2020, the notion of supply chain challenges associated with foodservice equipment and supplies seemed highly unlikely. Manufacturers’ capacity to produce such items was greater than operators’ ability to consume them. Then the pandemic hit and turned everything upside down. What once took weeks to produce now took months seemingly in the blink of an eye.

Industry trends and issues as seen through the eyes of those who specify kitchen equipment

The emergence of new concepts and expansion of others keep this Hawaiian fare prominent.

The foodservice industry continues to move on from its COVID-19 ways, but a variety of macroeconomic influences continue to slow that progress.

While labor is always an issue for restaurant operators, it has become one of the industry’s biggest challenges in the post-pandemic era. In response, many operators now are taking a hard look at time- and labor-saving kitchen equipment. When it comes to these units, there’s more to consider than the price tag and the full-time employee costs they could save.

Flexible design, a rethinking of service flow and multiuse equipment are all making headway in school foodservice programs.

Pent-up demand has consumers now looking for more upscale and/or unique experiences when hosting events.

Flexible design, a rethinking of service flow and multiuse equipment are all making headway in school foodservice programs.

Beth Wallace, the current president of the School Nutrition Association, and director of Food and Nutrition Services at Jefferson County School Districtin Lakewood, Colo., oversees 138 full-service kitchens for the district. The district serves an average of 10,000 breakfasts per day and 33,000 lunches.

From labor shortages to supply chain challenges to the need to innovate faster than ever, there’s no shortage of issues confronting today’s foodservice industry. A collection of foodservice designers and management advisory services consultants share their thoughts and perspectives on a variety of topics the industry faces.

The conversation about labor and space never seems to end. But, John Franke, founder/president of Franke Culinary Consulting LLC, based in Dallas, remains optimistic.

When the pandemic hit, self-serve foodservice options, including buffets, received unprecedented scrutiny.

The restaurant industry is full of stories that include someone taking a job in their teens not realizing they were about to embark on a lifelong career and professional love affair. Such is the case with Meghan Lee, owner of Heirloom restaurant, a farm-to-table concept, set in Lewes, Del.

Despite all the advances in off-premises options like delivery, full-service restaurants remain a great place for people to have a good time and enjoy great food together and for that reason this dining option continues to hold a special place in society.

Scott Hall, Innovative Foodservice Group

Two areas of concern: supply chain issues and labor shortages.

Operators adjust their businesses due to labor shortages. SAJJ Mediterranean opens in a grocery store. Portillo’s prepares to debut a pickup-only location. These stories and more This Week in Foodservice.

Lots of labor data to digest. A look at some trends that will shape 2022. Shake Shack adds a drive-thru. How managing food waste can help offset some labor woes. These stories and more This Week in Foodservice.

Boston Market was forced to cancel holiday orders at one location. Some restaurants may pause delivery during peak periods. Meet Denny’s newest “associate” Janet. Panera opens a dual drive-thru unit. These stories and more This Week in Foodservice.

Prior to the pandemic, with few exceptions, there was plenty of labor to go around. As a result, restaurants could deploy the right labor, in the right place, at the right time, doing the right things.

Starbucks opens a cashier-less location. Papa John's delivers a new identity. A haunting amount of ghost kitchen news. These stories and more this week in foodservice.

The robots have arrived. One QSR chain turns to Google to help create better guest and employee experiences. Are labor shortages the new normal? These stories and more This Week in Foodservice.

Lots and lots of labor news. Robots running Thai food to and from the kitchen. McDonald’s efficiency pledge. Pandemic changes show some staying power in California. These stories and more This Week in Foodservice.

Many restaurants have yet to receive their government grant money. Is the “Great Resignation” next on the labor horizon? McDonald’s will launch its loyalty program next week. Historic heatwaves in the Pacific Northwest impact restaurant operations, too. These stories and a whole lot more This Week in Foodservice.

The job shortage is not going to get better any time soon.Krispy Kreme is going public again. Virtual brands remain in full bloom. These stories and more This Week in Foodservice.