Perspectives

Foodservice operators can choose from countless technologies that promise to drive performance improvements. But turning that technology’s potential into positive impact, like enhancing the speed of service, reducing labor costs and improving product consistency, is easier said than done.

The on-again, off-again, on-again story of U.S. tariffs remains a daily topic on the news and in general conversation. While many other businesses grapple with the uncertainty of the way tariffs impact their industries, foodservice can turn to a more recent challenging period as it tries to chart a plan forward.

One chain gets saucier, while the other updates its beverage menu. Plus, Panera updates its bread-making process. These stories and more, This Week in Foodservice.

Is flat the new up for restaurant chains? How did consumer visits to QSRs fare in the first quarter? What’s a “bellrista?” Will there be a recession in 2025? Answers to these questions and more This Week in Foodservice.

Jason Morgan, Edward Don & Company

Mentor Shala, TriMark Marlinn

My first introduction to pizza was in my mother’s kitchen.

With the cost of dining out rising roughly 30% over the past five years or so according to a variety of sources, consumers are feeling the pinch. This has forced operators to dig deep into their toolboxes to generate customer traffic.