Trends

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

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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.

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


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.

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

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.

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.

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.

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