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


The American consumer never seems to grow tired of that irresistible combination of bread, cheese and sauce. These days, pizza styles reflect specific regions, places or traditions, with a greater emphasis on dough.

With a greater emphasis on off-premise dining, more operators offer grab-and-go items like sandwiches, salads, desserts and bottled drinks. Many use glass door merchandisers to display and store these menu items. Here are a few tips to maintain these units and keep ringing up those quick sales.

As consumers continue to eat cleaner and more healthful foods, operators are taking notice. And action.

Ask foodservice operators what they fear could go wrong in their kitchen and fire will make the list ten times out of ten. Fortunately, operators can take several steps to limit the chance of a kitchen fire and its devastating effects.

Restaurant industry sales forecast, consumer confidence stats, off-premise dining stats and more — a recap of the latest data from the National Restaurant Association’s 2019 State of the Industry Report and its webcast on the state of current affairs.

A slew of new-wave French bistros and brasseries continue to crop up around the country. Expect the number of restaurants that celebrate “classic French fare with a modern twist,” to grow this year, says consultancy Andrew Freeman & Co.

When Starbucks launched its Starbucks Reserve Roastery concept, many in the foodservice industry took notice, not the least of which were those already operating hybrid coffee-to-cocktail concepts. Starbucks’ notable presence in the space brings attention to the segment.

Kosher-certified kitchens, which must follow super strict ingredient and preparation guidelines, can appeal to anyone with an interest in where their food comes from, how it’s prepared and by whom. University-level dining program administrators also understand how kosher adds to campus inclusivity in the form of food.

Countertop griddles can be small enough to work in a food truck or large enough to be the workhorses of major brick-and-mortar operations. Here are a few tips for maintaining these pieces of equipment.

You hear it all the time from service agencies: Don’t just hire a guy off the street, or even a plumber or HVAC company, to handle equipment installation and service. This may sound a little self-serving when a service agency makes this argument but there’s plenty of reason to believe the agencies are looking out for operators, not just themselves.

From water filtration to ground faults, foodservice operators should plan for systems and components that impact equipment performance.

The burgeoning growth of functional and healthful beverages has the potential to flow into the foodservice industry.

Ryan Rongo, LEED AP, project manager at S20 Consultants Inc., provided a debrief on  the latest regulation-related changes he’s facing as he works on large-scale university, B&I and sporting/stadium projects. He’s found ongoing legal and financial requirements are having a direct impact on equipment specification.

The ultimate marriage of retail and foodservice, grab-and-go also represents the ultimate way to give modern consumers what they seem to want most — fast, convenient, anywhere, anytime meals and snacks. In almost every industry segment, from healthcare, corporate and campus dining to K-12, QSRs and even full-service restaurants, grab-and-go continues to grab attention and sales.

Channel Manufacturing, Hatco and Winholt are among the manufacturers making updates to their networks of independent manufacturers’ reps.

Three-dimensional modeling applications continue to build momentum in commercial kitchen design. Because 3-D modeling adds width, height, depth and spatial relationships, commercial kitchen designers increasingly turn to this emerging technology instead of older-generation two-dimensional plans and manual formats that were the mainstay for years.