Trends

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

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The juice and smoothie bar market continues to explode as consumers look to incorporate more nutrients into their daily diets. The estimated $5 billion segment offers myriad varieties of single-unit and chain operations. Along with piquing customers’ interest and loyalty, labor efficiency also factors into designs.

Comfort foods precipitate feelings of nostalgia and help create a relaxing mood — something that may be connecting more with consumers in this COVID-19 time frame.

This growing Italian chain gained a new takeout and delivery expo station as part of an awe-inspiring back-of-the-house refresh as the winner of FE&S’ Kitchen Storage Makeover Contest.

The cook-chill concept was created in the 1960s as a way for caterers to safely produce large quantities of quality food in advance. It has come a long way from its start.

Practically every restaurant with indoor dining has an HVAC system and the quality of those systems directly impact the customer experience, not to mention the health of guests and employees. Here are a few tips operators can take to keep their HVAC systems running well.

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

With the colder months now here, many restaurant operators continue to look for ways to make indoor dining safer for their customers and employees.

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

In the last several months, the events segment has faced more than its share of challenges.

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.

The hallmarks of a great test kitchen start with the right equipment lineup, flexibility and a space that invites food experiments.

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.

The novel coronavirus has caused an onslaught of changes in the foodservice industry – many negative, of course, but also some positive ones that might just bring a silver lining to shine a light on future growth opportunities.

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.

A look back to the 2019 performance of the top 1,000 chains might provide some guidance on what’s to come.

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