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.

Restaurant industry sales grew in September. Dirty sodas are having a moment. Pizza Hut gets nostalgic. These stories and more This Week in Foodservice.

C-stores continue to act more like restaurants. Solo dining is having a moment. A chain prepares to unveil a new take on the café experience. Restaurant remodeling gains momentum. These stories and more This Week in Foodservice.

Amy Postma, TriMark USA

Joe Stafford, Vice President of Sales for State Restaurant Equipment Co. 

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.