If you attended any foodservice-related trade shows recently, I am sure you saw many robotic arms and machines being used in kitchen applications like frying chicken or making coffee.

A quartet of foodservice consultants share how they see foodservice design and equipment solutions evolving to meet the challenges of the day.

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

With the National Restaurant Show almost upon us, we expect to see a plethora of new technologies and innovations. One thing we know we’ll see is an influx of electric equipment.

The National Restaurant Association Show is set to open its doors May 20-23 in Chicago. I don’t know about you, but I am excited to see what new equipment and technologies will be on display.

From AI to robots there’s lots of tech to talk about. Burger King prepares to close hundreds of locations while Portillo’s may be poised for takeoff. Economic news includes many labor updates plus small businesses share their perspective. These stories and more This Week in Foodservice.

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.

Just like the pandemic pushed enhanced point-of-sale, online ordering, equipment monitoring and other operational technology to the forefront of the restaurant and foodservice industry, so has it pushed 3D technology to the forefront of the foodservice design community, chiefly in the form of virtual reality.

A new club will offer a physical place for members of the metaverse to gather. Kitchen United shifts its development strategy. Which city tips the best? Lots and lots and lots of employment data, plus a local look at the global economic outlook for the coming year. These stories and more This Week in Foodservice.

The foodservice industry is changing extremely fast these days, driven by significant challenges. Among these challenges are an unprecedented labor shortage, supply-chain snarls, and changes in the ways consumers patronize restaurants. Operators are increasingly turning to automation and robotics to cope.

A new year always brings a sense of renewal and (hopefully) optimism as we look ahead — this feels necessary this year perhaps more than ever. The airways truly seem to be clearing – for now — so let’s try to look at that glass halfway full, shall we?

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.

Operator error can lead to expensive service calls. Service agents share the mistakes they see and how to avoid them.

Robots and restaurants were very much in the news this week. Artificial intelligence guides a robot to handle takeout orders. More consumers are buying breakfast beverages and snacks as people give up remote working and return to their employers' facilities. And McDonald’s has begun market testing a chicken version of the Big Mac. These stories and more This Week In Foodservice.

The idea that foodservice lags behind other industries when it comes to adopting new technologies is nothing new. But the fact remains that automation and robotics will continue to become a bigger part of providing effective and efficient foodservice operations. That point was never clearer to me than after having spent a few days walking the National Restaurant Association’s 2022 show in

After a pandemic-induced, two-year hiatus, the National Restaurant Association’s trade show was back in business in Chicago. And, wow, did it feel great to catch up on some of the newest equipment innovations and, more importantly, reconnect with our great industry colleagues. There was so much to see and take in, but here are a few thoughts and observations.

Private-equity firm Source Capital has acquired Kitchen Brains, a designer and manufacturer of fully integrated smart cooking computers, electronic controls and software solutions for commercial foodservice operations. The financial terms of the deal were not disclosed.

Fast-casual chain Rise Southern Biscuits & Righteous Chicken opened its smallest footprint store to date in Chapel Hill, N.C.

By now, you might have spotted a coffee robot slinging lattes at an airport. Maybe you’ve ordered a fresh salad from a vending machine. Or perhaps you’ve heard people talking about seeing these mechanisms on college campuses or even in hospitals.

Finding ways to add or enhance foodservice offerings without stretching an operator’s already-thin labor pool represents a challenge that spans most segments.

Fans attending Pittsburgh Penguins hockey games at PPG Paints Arena can now purchase food and drink items from their phones and pickup their orders via food locker systems. Contract feeder Aramark rolled out the self-service concept in late February in PPG Paints Arena.

Scott Hall, Innovative Foodservice Group

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

Jay Fiske has been promoted to president of Powerhouse Dynamics, a Middleby company that provides Internet of Things solutions to the restaurant industry.

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.

White Castle expands its use of robots. McDonald’s plans to explore the metaverse. Wow Bao comes to Canada. A California law looks to give fast-food workers more power. These stories and more This Week in Foodservice.

I began my career as a professional investor studying hundreds of businesses in many different industries. My biggest takeaway from this experience was that all great companies had at least one thing in common: They were aggressive adopters of technology. Their counterparts — the companies that ignored technology — suffered the consequences regardless of their leadership position.

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

The last two years have brought major disruptions to the restaurant and foodservice industry —for better or for worse.

Three years ago, no one would have been able to tell you what a virtual foodservice brand was or what it was for. Today, many people still do not know. And yet, virtual brands continue to pop up all over the industry — so much so that they can be considered their own market segment.