Perspectives

When looking for efficiencies in full-service restaurants, especially fine dining concepts, operators are always careful not to impact the customer experience that has come to define their brand. One big reason customers return to their favorite restaurants is because of how they have been treated every time they visit.

A previous blog about AI order-taking in drive-thru explored the impact that it could have on labor.

Chipotle reaches a milestone. Examining Domino’s recent success. The staying power of the value meal. These stories and more This Week in Foodservice.

Subway rolls out a design update. Sodexo expands its East Coast operations. Restaurant sales keep rolling. These stories and more This Week in Foodservice.

Deven Kaufman, C&T Design and Equipment Company

Amy Postma, TriMark USA

One aspect of the foodservice industry that makes it so interesting is the fact that the palate and preferences of its ultimate customer, the consumer, continue to evolve.

While prepping for a panel discussion we would participate in together earlier this year, Kory Samuels, associate vice president of auxiliary services for the Rochester Institute of Technology, said something that really stuck with me. RIT is a self-operated collegiate foodservice operation, one that supports more than 20 venues across its main campus, Samuels said.