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  • Making Dollars and Sense out of Foodservice Automation

    Whether it’s a piece of robotic equipment or a more technologically advanced piece of traditional equipment, foodservice operators weigh the pros and cons in terms of staff time and ROI before purchasing.

  • K-pop and Instagram: How This Virtual Bibimbap Restaurant Built Their Brand

    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 2 Korean Girls is tapping in and what they’ve learned by crossing over into the virtual sphere.

  • How Shuttering One Restaurant Concept Made Room for Three Distinct Brands

    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.

  • One Celebrity Chef Operates Four Brands with the Help of Ghost Kitchens

    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.

  • 2021: A Foodservice Odyssey

    When it comes to technological advancements, the foodservice industry has often lagged behind many major service industries, but the industry seems set to embark on a technological odyssey. 

  • 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.

  • 3 Patterns That Point to the Future of Kitchen Design

    Foodservice consultant Joe Sorgent at Cini•Little International Inc. offers a consultant’s take on which pandemic-induced changes will be for good and which may fade away. 

  • 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.

  • Partnership to Further Develop Mobile Design Capabilities

    Roomle and Kitchautomation have developed a partnership that will assist the way foodservice operators and the supply chain work together to design commercial kitchens and specify equipment, supplies and more. The intent of the partnership is to further collaboration among foodservice operators, designers, equipment and supplies dealers, manufacturers' reps and others involved in the design process.

  • Trend: Mega Marketing

    As restaurants continue their mission to bring customers back, more creative and aggressive marketing campaigns continue to emerge. 

  • Modern Marketing at Modern Market Eatery

    Modern Market Eatery has grown from a 2009 startup in Boulder, Colo., to a 29-store chain that now franchises.

  • Spaceman USA will Acquire a Food Equipment IoT Tech Startup

    Spaceman USA will acquire BDE Innovation, a provider of Internet of Things (IoT) and dispense technologies.

  • The Digitization of Noncommercial Foodservice

    Takeout and delivery dominated the foodservice industry last year, thanks to the pandemic.

  • What Does the Restaurant of the Future Look Like?

    The answer would have been vastly different nine months ago; the coronavirus gave birth to a new restaurant era.

  • AutoQuotes Adds Axonom to its Arsenal

    AutoQuotes has acquired Axonom, a technical company that provides guided selling, visual configuration, spatial planning and VR/AR solutions.

  • Success in the Current Environment

    Pivoting. New normal. Off-premises. Contactless. Virtual. Digital. These key words continue to dominate our restaurant-related conversations, as they have since March. And they aren’t going away any time soon.

  • PRIDE’s Latest Online Platform Looks to Connect Operators with Dealers

    Digital represents a fast-evolving aspect of any business and that includes the selling of foodservice equipment and supplies. In the digital arena, relevancy requires a willingness to admit what’s working well and what’s not, listening to customers and the ability to adapt and evolve. Such is the case with The Kitchen Spot, a digital platform that PRIDE Centric Resources relaunched as a way to connect its dealer members with restaurant and foodservice operators.

  • AutoQuotes Adds Atlanta Location

    In an effort to tap into the city’s high-tech talent pool, AutoQuotes opened a new corporate office in Atlanta.

  • Multiple High-Tech Applications Shape the Design of a Celebrity Bar Consultant’s Latest Venture

    When Jon Taffer, the award-winning hospitality expert and host of the popular TV show “Bar Rescue,” decided to open his own restaurant and bar, Taffer’s Tavern, his team enlisted some of the latest technologies in terms of software and kitchen equipment to develop a craft cocktail and chef-driven concept.

  • HX Foodservice Pioneering Concept 2020 Winner Builds a Touchless Experience

    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.

  • The State of Foodservice Automation

    Robots have not taken over the foodservice operating sector as quickly as some once thought, but the innovations and integration continue to expand in myriad ways.

  • Can Your Virtual Restaurant Save you Money?

    Simulations are all around us.

  • Is the Foodservice Industry Ready to Talk About Connectivity?

    There’s no denying that the COVID-19 pandemic has impacted nearly every facet of foodservice. Trends like delivery and ghost kitchens, which were already on the rise, accelerated in response to dining room closures across the country.

  • Visualizing the Store of the Future

    All restaurants should regularly visualize what their store of the future (SOF) will look like. An exercise of this nature is important in the best of times. In light of the impact the coronavirus continues to have on this industry, it’s never been more important than it is today, especially with an ever-changing future.

  • Post COVID Technological Evolution Insights & Thoughts

    The ability to innovate and push technology in the restaurant industry has always been an option. Many times, though, restaurant operators delay implementing certain technologies out of fear of going too far ahead of what the customers will accept. COVID-19 has forced the industry to be open to and accepting of many ideas that may have not even had a chance just a few months back or may have taken much longer to evolve and become mainstream during normal times.

  • KCL Sharpens its International Focus

    KCL has plans to expand its business outside of the Americas. Luca Salomoni will now represent KCL and its product lines in Europe, Asia and the Middle East. KCL provides an array of software products that aid in the foodservice design process, including consolidating equipment symbol libraries and specifications in one location.

  • The New (Tech-Driven) Appeal of Retail Foodservice

    Noncommercial operators find success integrating retail components.

  • BIM Builds Momentum in Foodservice

    Despite how costly it can be to implement and master, Building Information Modeling is becoming more and more of a factor in the foodservice design community due to the undeniable portfolio of benefits it offers operators and building managers.

  • Tips for Adopting 3D Modeling Technology for Foodservice

    Some tips for getting started with building information modeling and REVIT in foodservice design. 

  • The Introduction of Revit to Foodservice

    Revit is a form of building information management software that is slowly starting to take root in the foodservice industry. While certain members of the foodservice equipment supply chain, namely consultants and manufacturers, are more involved with Revit than others at this point, in the not-so-distant future most every member of the foodservice industry will need to be proficient with this new technology.

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