Trends

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

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There are a few important changes and initiatives happening that foodservice designers should be aware of as they do business and plan designs. David Zabrowski, vice president, Frontier Energy Food Service Technology Center in San Ramon, Calif., gives us the low-down.

Speed of service and food quality are dependent on a well-designed cookline.

Different types of operations face different pressures and different challenges. This series from Service Insights provides advice to specific types of foodservice establishments from long-time veterans of the equipment service and repair sector. The first story in this series focused on maintenance tips and ideas for quick-service and fast-casual restaurants and the second one focuses on hospitals

Go ahead, play with your food.

A spicy and savory Mexican dish of stewed meat, birria tacos are trending in the Mexican segment and on social media. 

Instead of a shared space with multiple operators, the new iteration of ghost kitchens includes ghost menus that are executed out of a commissary production kitchen or a restaurant that is typically owned by one entity.

Commissary design hinges on understanding operator needs and designing in possible labor efficiencies.

New takes on sweet and savory transcend the trendy salted caramel flavor.

Today’s restaurant environment includes a full array of menu mashups.

Fresh thoughts on how to improve the overall guest experience.

The HBO series “Succession” did more than just rack in the awards and committed fan following. It might have helped some business owners think about their own succession plans (or cause junior employees to think about moving up) — just maybe without all the drama.

Comfort foods with a retro and/or nostalgic influence remain prominent on today’s menus.

Different types of operations face different pressures and different challenges. This series from Service Insights provides advice to specific types of foodservice establishments from long-time veterans of the equipment service and repair sector. The first story in this series focused on maintenance tips and ideas for quick-service and fast-casual restaurants.

Generally deemed a good value for portion size from consumers, barbecue continues its successful run; new sauce flavors help, as does current protein cost.

Multiuse properties are trending, both for new builds and as part of adaptive reuse of older or historic properties.

Serving a changing menu to different large groups requires a flexible space. 

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