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 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.
Better grab your reading glasses. That long-blurred line between foodservice and retail is getting blurrier.
With food costs on the rise, making the most of every ingredient may be worth the effort.