Freddy’s starts testing an automated cooking system. Food hall Wonder continues to fuel its growth. Taking a closer look at “The Kitchen Condition.” Identifying Pope Leo’s favorite pizza. A cooking equipment manufacturer hires a new brand ambassador. These stories and more this week in foodservice.

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.

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.

Restaurant industry performance remains a mixed bag. An Olympic athlete prepares to go for gold in the restaurant industry. Chain restaurants continue to expand their footprint: these stories and more This Week in Foodservice.

This segment adapts as consumer habits change.

As consumers continue to live busy lifestyles, they increasingly rely on foodservice operators to help keep them fueled and on pace.

As restaurant patrons become more sensitive to price increases, chicken remains an attractive menu choice, both for diners and operators.

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.

What’s old is new again in the foodservice industry as operators and the supply chain prepare for 2024.

Innovation and differentiation help chains hold their place in the pecking order.

One thing we know for sure: Restaurants of the future will continue to solve consumers’ needs and desires for alternatives to cooking and eating at home.

When it comes to keeping kitchen equipment running well, many of the same rules, like keeping units clean and having them serviced regularly, apply to all types of operators. Other advice, though, can be very segment specific.

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.

The first of this two-part series examines customer-facing technology, including dine-in, online and takeaway experiences; changes in the drive-thru; and what’s happening with delivery.

Is it Tuesday? If so, you may be headed to your local restaurant or on-site foodservice facility to order up the Taco Tuesday special. So ubiquitous and beloved have tacos become in the United States, thanks in part to mainstream chain restaurants and in part to the fact that we share a border with Mexico, that they have their own day of the week.

Recently, I was invited to a gathering of chain restaurant operators and the support centers of said chains.

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

The barbecue stalwart doubles down on its commitment to off-premises with the opening of its first drive-thru location.

Menus expand with fusion mash-ups, plant-forward elements build, and operators seek equipment efficiencies now more than ever.

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

Since the pandemic, takeout orders have been skyrocketing in the restaurant industry. This includes not just quick-service operations but also fast casual and even fine dining. And, of late a growing number of noncommercial operators, like healthcare, college and even corporate foodservice, allow customers to order ahead and pick up their food.

Road-tested strategies for last-mile success.

A new look and flexible but systematic approach to kitchen design are helping this concept compete in an elevated convenience store market.

For multiconcept operator FAT Brands, 2021 was an active year, one in which the company diversified its restaurant portfolio and expanded its reach through a series of acquisitions.

New realities have shifted space allocation strategies.

One restaurant operator segment well-positioned to weather challenging conditions, including economic downturns and even a pandemic, is pizza. This food’s popularity shows no signs of waning as its variety of toppings, crust options and formats continues to keep pace with consumer trends and demand.

How is the industry faring in 2021? And, what’s in store for 2022?

Brands continue to redesign their exterior pickup approaches with speed and better service in mind.

One of the great things about the foodservice industry is the way it continues to draw entrepreneurs. That is because the foodservice industry still has a place for someone with a vision and passion to pursue it. Such is the case with Daniel Shemtob, founder and executive chef for Born From The Lime Truck.

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.