Trends

Keeping the foodservice equipment marketplace up to date with the latest menu and concept trends.

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With food costs on the rise, making the most of every ingredient may be worth the effort.

Adding new services or even updating existing ones is often easier said than done.

While it may take on different iterations moving forward, brunch remains a differentiator for many operators.

The same thought went through the minds of many foodservice designers and operators when the coronavirus pandemic hit: There goes the salad bar.

They may lack some of the sizzle and showmanship of other types of foodservice kitchens, but commissary or central kitchens play critical roles in unlocking efficiency, safety, consistency and quality for many large-volume operations.

Robots have not taken over the foodservice operating sector as quickly as some once thought, but the innovations and integration continue to expand in myriad ways.

From installation problems to warranty equipment misuse and abuse, here's what service agents want you to know about the issues that make work tougher for everyone.

As 2020 progresses, restaurants and noncommercial foodservice operators increasingly place on their proverbial front burners those initiatives that have proven successful in maintaining revenue.

When Jon Taffer, the award-winning hospitality expert and host of the popular TV show “Bar Rescue,” decided to open his own restaurant and bar, Taffer’s Tavern, his team enlisted some of the latest technologies in terms of software and kitchen equipment to develop a craft cocktail and chef-driven concept.

“You grow the most when you are not comfortable,” says Bolt Bolton, senior account manager at Costa Mesa, Calif.-based Avanti Restaurant Solutions. She’s had to remind herself of that mantra recently as a new client has been pushing her to grow in just that manner — out of discomfort.

“The rest of this year is going to be predictably unpredictable.”


Recognition as an FE&S DSR of the Month is an earned achievement. This group represents individuals at the top of their game in terms of bringing in sales, expanding existing account business, managing clients and working well with supply chain partners.

Better grab your reading glasses. That long-blurred line between foodservice and retail is getting blurrier.

Traditional operators have had to become creative to try to stay afloat.

In an effort to decrease costs, pared-down menus have become the rule, rather than the exception. By simplifying offerings, operators can better focus on what they do best while reducing inventory and waste.

Sanitation and cleanliness efforts skyrocketed with the pandemic. While continuing with various phases of reopening, it is imperative for operators to continue to enforce safe food-handling protocols, says Larry Lynch, the National Restaurant Association’s senior vice president of Certification & Operations.

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