How has the tariff talk impacted consumer traffic at restaurants? Are better-run restaurants the key to profitability? Answers to these questions and more This Week in Foodservice.
Plus, Taco Bell’s big appetite for growth. Small business owners' uncertain outlook. These stories and more, This Week in Foodservice.
Freddy’s starts testing an automated cooking system. Food hall Wonder continues to fuel its growth. Taking a closer look at “The Kitchen Condition.” Identifying Pope Leo’s favorite pizza. A cooking equipment manufacturer hires a new brand ambassador. These stories and more this week in foodservice.
Initial thoughts on The NAFEM Show. A closer look at the state of the independent operator. More tariff talk. These stories and more, This Week in Foodservice.
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.
What’s Dine Brands’ plan for dual-branded Applebee’s/IHOP locations in 2025? Which restaurant chain is using AI to modernize its kitchens? How have consumers reacted to all the tariff talk? Answers to these questions 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.
Welbilt plans a bigger Texas presence. CPK refines its approach to non-traditional locations. Popeye’s and Freshii update their equipment packages. Kudos to KaTom’s president. These stories and more This Week in Foodservice.
Which coffee chain just opened in a Walmart? Are there more or less restaurants than there were in 2019? Which company plans to implement a surcharge in response to tariffs? Answers to these questions and more This Week in Foodservice.
What did we learn from the NRA’s 2025 State of the Industry report? What’s the actual cost of brand loyalty? How do restaurant operators see tariffs impacting their businesses? Answers to these questions and more This Week in Foodservice.
What are the latest projections for restaurant industry sales in 2025? Has outdoor dining run its course? Where can you watch the @CenterStage presentations from The NAFEM Show? Answers to these questions and more This Week in Foodservice.
How is return to office impacting restaurants? What’s new at Jason’s Deli? How did Chili’s become America’s favorite restaurant? Plus, a breakdown of how proposed tariffs might impact foodservice operators and the industry’s supply chain.
How could foodservice operators adapt in a heavy tariff environment? Why is the doggie bag in the doghouse? Which chain is embracing ghost kitchens? How is bar design evolving? Answers to these questions and more This Week in Foodservice.
One chain uses AI to enhance the guest experience. Consumers’ mindset is a focus of two studies. A legendary member of the National Restaurant Association team announces his retirement: these stories and more This Week in Foodservice.
Have value meals peaked? What are the details about NSF’s PFAS-free certification? How much did consumers spend per minute at restaurants in 2024? How’s consumer confidence holding up? Answers to these questions and more this week in foodservice.
Can virtual brands have a real impact on brick and mortar? What’s driving Shake Shack’s appetite for growth? Can three chains operate under one roof? Answers to these questions and more This Week in Foodservice.
Identifying key brand ingredients. More third-party delivery news. Plus, consumer confidence takes a dip. These stories and more This Week in Foodservice.
If you give a robot lemons can it help make lemonade? How has CosMc’s orbit changed? How are c-stores satisfying consumers caffeine cravings? Which foodservice equipment manufacturer is updating its Texas presence? How can you support restaurants impacted by the California wildfires? Answers to these questions and more This Week in Foodservice.
Plus, technology’s role in restaurants’ recruitment and retention efforts. Middleby brews a new division. Consumer outlook takes a turn.
Chicken’s finger-licking appeal. Meet a concept that emphasizes community and convenience. Recognition for a world-renowned chef’s humanitarian efforts. Hoshizaki updates its distribution network. Fears abound about the latest fee imposed by a major metropolitan city. These stories and more, This Week in Foodservice.
Foodservice Equipment & Supplies is the longest-running publication serving the decision-makers of the nearly $15 billion E&S industry.
View current digital issueWant to receive a FREE subscription to Foodservice Equipment & Supplies?
Subscribe to magazine
Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
