• Campus Resilience

    With the fall semester in sight, college and university foodservice operators find themselves evaluating what worked and what didn’t during the previous academic year as they prepare for the new school year. While they hope for more normal foodservice programs, many changes from the past year may remain.

  • Back-to-Front Accelerations

    From rethinking kitchen design components to equipping for off-premises dining, designers look to accommodate demands.

  • Embrace and Leverage Customer Behavioral Changes

    As hard as it may be to imagine, the dark cloud of the pandemic did produce some silver linings for the foodservice industry. Two that come to mind immediately are the off-premises boom and customers’ willingness to use digital means to remotely interact with restaurants. While those trends were already in motion pre-pandemic, the pandemic accelerated them exponentially, generating faster growth than would have been the case under a more normal business cycle.

  • Pushing the Limits of Limited Service

    Many feel the world has almost made it through the rocky pandemic period and can see the outlines of a once dimly glimpsed future becoming clearer. It’s been a wild ride for the restaurant industry. The rise in off-premises dining, the growth of third-party delivery services, the proliferation of ghost kitchens and the explosion of mobile ordering represent long-standing trends that went into overdrive as restaurants strove to survive.

  • Off-Premises Design Evolves

    “When everything returns to normal” is a phrase we hear a lot these days. But “normal” continues to become the “new normal” as restaurants and foodservice operations adapt, change and modernize to meet both the old normal demands and the new ones created during the pandemic.

  • More Revenue Options Require More Planning

    Life was easier for restaurants when guests had fewer choices. Going back several decades, the only decision we had to worry about was to determine whether the food was for here or to go. The first big change happened when drive-thrus came about for quick-service restaurants.