Just like the pandemic pushed enhanced point-of-sale, online ordering, equipment monitoring and other operational technology to the forefront of the restaurant and foodservice industry, so has it pushed 3D technology to the forefront of the foodservice design community, chiefly in the form of virtual reality.
Typically reserved for the hours between 2 p.m. and 6 p.m., when customer traffic tends to be slowest at restaurants and bars, happy hour helps bring in extra business with events, discounts and/or promotions. This moniker is rooted in the Prohibition era, when happy hour took place at speak-easies prior to people going out to dinner at restaurants where alcohol was prohibited.
When it comes to foodservice equipment care and maintenance, operators tend to focus on the bigger pieces like ovens and refrigerators. This is understandable, given their cost and how important they are to the work in a kitchen.
Storage. Sure, it may not be the sexiest part of a foodservice operation, but designers say it’s a crucial component for modern kitchen management, especially in the wake of the takeout explosion. Storage areas also tend to be the last thing operators think of when conceptualizing and planning a new facility — a common and unfortunate mistake.
Chain leaders share lessons learned
After a couple of bleak years caused by the pandemic, the hotel industry may be turning the corner.
Flatbread sandwiches and wraps have become staples on many menus in recent years.
As consumers continue to seek globally inspired menus, awareness of Kurdish cuisine shows signs of growth.
It seems there’s very little that consumers don’t love about pizza — and very little that foodservice operators won’t do to keep that passion alive.
The foodservice industry is changing extremely fast these days, driven by significant challenges. Among these challenges are an unprecedented labor shortage, supply-chain snarls, and changes in the ways consumers patronize restaurants. Operators are increasingly turning to automation and robotics to cope.
Location and logistics remain top considerations for a seamless off-premises experience.
Customer's in every segment now seek convenience and speed.
The commitment to a made-on-site menu frequently means having a well-trained kitchen crew and a thoughtful back-of-the-house strategy to support them.
A new year always brings a sense of renewal and (hopefully) optimism as we look ahead — this feels necessary this year perhaps more than ever. The airways truly seem to be clearing – for now — so let’s try to look at that glass halfway full, shall we?
That’s a wrap! Four years after COVID-19 put the pause button on The NAFEM Show, foodservice equipment and supplies industry professionals were able to reunite with friends and colleagues, make new connections and see and learn about new equipment and technologies on the market. As this year’s The NAFEM Show illustrated, a lot has changed.
Back in March of 2020, the notion of supply chain challenges associated with foodservice equipment and supplies seemed highly unlikely. Manufacturers’ capacity to produce such items was greater than operators’ ability to consume them. Then the pandemic hit and turned everything upside down. What once took weeks to produce now took months seemingly in the blink of an eye.