The great national experiment toward the legalization of cannabis for both medical and recreational purposes continues to gain steam. In January of 2020, Illinois will join the growing (sorry, not sorry) list of states where recreational use is no longer a crime.

At the same time, another, perhaps less controversial, trend is afoot: the introduction — or reintroduction, depending on your time perspective — of non-psychotropic CBD oils to our food and drink. To help make sense of it all, Amelia Levin provides a primer beginning that covers the basics and provides some clues as to where this trend may be headed in foodservice. This is a must-read for our entire audience and the industry at large.

For the past four years, our sister magazine, restaurant development + design, has conducted a terrific event that we call Tour the Design Trends. Taking place in Chicago, we load a group of restaurant designers, architects and consultants in a couple of trolleys and take them on a tour to visit the hottest new designs in the Chicago market. It has been so well-received and so much fun that we have decided to expand it to other highly sought-after cities beginning next year.

For 2019, we have also added a similar event for FE&S. Called simply Tour the Trends, this event will, naturally, focus more on equipment and supplies. This year’s inaugural event will take place on Tuesday, Sept. 10, and visit the rapidly changing and growing environs that surround iconic Wrigley Field in Chicago. As if touring a handful of leading-edge restaurants, all less than two years old, was not enough, FE&S has been granted rare behind-the-scenes access by the Cubs organization. (It may help that Joe is a lifetime fan and season ticket holder.) There may still be time to get involved. If you are interested, please reach out to This email address is being protected from spambots. You need JavaScript enabled to view it. for details.

All the best,

Maureen Slocum, Publisher