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


Meal kit providers, kitchen-only restaurants and other industry disruptors change the face of foodservice.

Street food-inspired dishes remain a top trend across all industry segments. From Chinese dumplings to Latin pupusas, any easy-to-eat, handheld and globally inspired food remains a top choice for many consumers. The rise of the food hall only contributes to street foods’ expanse. Here’s our list for the trendiest of the trending street foods and their equipment and supply implications, from prep to cooking and serving or packaging.

Taking preventative action marks the first step in cutting down on waste, per the Environmental Protection Agency. Source reduction remains at the top of the EPA’s Waste Management hierarchy. Recovery and redistribution through donations and food banks comes next.

Reid Health and MGM Resorts make strides in food waste reduction.

The true heart of every restaurant is its cookline. That’s where the magic happens, and ultimately it is the portion of the back of the house that strongly influences critical operational elements, from overall volume to speed of service, food quality, safety and kitchen labor.

Understanding next-generation avenues in foodservice design and consulting.

Foodservice operators often view maintenance as the necessary evil of every kitchen. It’s something that should be done regularly, but all too often it’s neglected — until a piece of equipment breaks down, usually right in the middle of peak service time. Service professionals know the value of regularly
scheduled maintenance. Do you?