August 02, 2021
Written by Dana Tanyeri
Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how Garrett Hospitality Group is tapping in and sharing what they’ve learned by crossing over into the virtual sphere.
August 02, 2021
Written by Dana Tanyeri
For some chefs and operators, providing extraordinary guest experiences hinges in part on taking extraordinary operational steps, doing what few competitors are willing or able to do to set their menus and their brands apart.
August 02, 2021
Written by Dana Tanyeri
Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how four diverse brands are tapping in and what they’ve learned by crossing over into the virtual sphere.
July 01, 2021
Written by Toby Weber
After a decline in store counts, this comfort-food chain is positioning itself for renewed growth.
July 01, 2021
Written by Lisa White
Condiments typically support a variety of uses, and trending flavors tend to stick around for a while.
July 01, 2021
Written by Lisa White
Even in the best of times, K-12 school foodservice is a tough proposition. With ever-changing governmental regulations, fluctuating enrollment sizes and shrinking budgets, it’s always been a challenge. But as with every other segment of the industry, the pandemic made school foodservice completely rethink its operational strategies. The changes that the pandemic forced upon school foodservice will surely affect how it moves forward.
July 01, 2021
Written by Donna Boss
Eight microrestaurants greet customers at Ball State University’s North Dining complex. Open to students, faculty, staff and visitors, this marketplace-style dining venue primarily serves 2,000 residents living in four large residence halls near the dining facility.
June 07, 2021
Written by Lisa White
Pizzerias represent 10% of all full-service and quick-service restaurants, with about 73,000 pizzerias in the U.S. and 21,000 Italian pizza and pasta restaurants (think Olive Garden, Carrabba’s Italian Grill and California Pizza Kitchen), according to data insights from CHD Expert released in January 2021. A whopping 94% of all Americans eat pizza regularly.
June 01, 2021
Written by Joseph M. Carbonara
For many restaurant guests, enjoying a glass of wine or even sharing a bottle with their dining companions is all part of the experience. Realizing this, many restaurant operators spend significant time and thought developing wine lists that match their menus. Equally important, though, is developing the infrastructure that supports such a program, including glassware, storage and more.
June 01, 2021
Written by Jeff Johnson
When consumers return to restaurants, they want feelings of comfort, well-being, security and optimism. Eating around a properly curated table and dining room can play a big part in conveying that sense of optimism and security.
June 01, 2021
Written by Lisa White
Diners seek meal customization opportunities and specialized menus for a variety of reasons, including specific diets, lifestyle choices, food allergies and anything in between.
May 11, 2021
Written by Carlos Espinosa
Change is inevitable. It’s a cliche we were all familiar with prior to the pandemic and the arrival of COVID-19 has only accelerated change for the foodservice industry. That’s because the industry must always change to meet customers’ ever-evolving demands, including updating menus and service styles.
April 26, 2021
Written by Lisa White
While ice cream shops continue to innovate and expand offerings, frozen yogurt concepts have experienced more challenges.
April 12, 2021
Written by Lisa White
The breakfast segment may face a more challenging recovery than other dayparts since the morning commute has yet to return to normal. Mintel predicts between 2022 and 2025, chains will divert resources from breakfast programs to mid-morning and afternoon occasions.
April 01, 2021
Written by Lisa White
The java segment continues to evolve with cold brew, functional ingredients, global varieties and new flavors proliferating.
March 18, 2021
Written by Lisa White
Fermented foods are on the hot list for chefs today. Fermented foods first made waves in the foodservice industry back in 2018, with use up 149% in restaurants that year, according to Statistica. Fermentation can help stem product waste by providing a way to preserve unused ingredients.
February 15, 2021
Written by The Editors
In foodservice, there has been much focus on beverage offerings in recent years, which has resulted in a proliferation of innovative concoctions, unique flavor profiles, and a focus on healthful and functional ingredients.
February 01, 2021
Written by Lisa White
With the current trends leaning more toward cleaner living and simplifying diets, peasant foods are expected to see a resurgence this year.
January 20, 2021
Written by Amelia Levin
While the pandemic and restaurant restrictions has made it challenging to pinpoint food trends this New Year, one pattern certainly stands out.
December 17, 2020
Written by Lisa White
Americans seek the latest functional food ingredients to boost their meals’ nutritional content when dining out.
November 01, 2020
Written by Lisa White
Comfort foods precipitate feelings of nostalgia and help create a relaxing mood — something that may be connecting more with consumers in this COVID-19 time frame.
October 30, 2020
Written by Lisa White
With food costs on the rise, making the most of every ingredient may be worth the effort.
October 19, 2020
Written by Lisa White
While it may take on different iterations moving forward, brunch remains a differentiator for many operators.
October 01, 2020
Written by The Editors
G2 —short for Grains & Greens —is the 2020 winner of the Foodservice Pioneering Concept competition presented by HX: The Hotel Experience . The winning G2 concept touches on many elements that connect with current trends, including creating a touchless experience and offering locally sourced ingredients.
September 23, 2020
Written by Lisa White
In an effort to decrease costs, pared-down menus have become the rule, rather than the exception. By simplifying offerings, operators can better focus on what they do best while reducing inventory and waste.
July 27, 2020
Written by Lisa White
Premade and prepackaged grab-and-go foods and snacks offer an alternative, portable dining option.
July 20, 2020
Written by Lisa White
The snack segment takes many forms in foodservice. For some restaurants, it encompasses a section of the menu apart from more significant appetizers and small plates. Operations like sports and cocktail bars may offer complimentary snacks on the bar, like nuts and olives.
July 07, 2020
Written by Warren Solochek
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.
May 01, 2020
Written by Lisa White
Sushi concepts and inclusion on menus keep growing across the country, as the on-trend, healthful cuisine continues to gain widespread appeal.
May 01, 2020
Written by Karen Malody
Menu drives all. A bold statement?