Trends

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

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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.

With corporate feeding needs evolving in the face of COVID-19, operators react accordingly.

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.

As 2020 progresses, restaurants and noncommercial foodservice operators increasingly place on their proverbial front burners those initiatives that have proven successful in maintaining revenue.

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


Recognition as an FE&S DSR of the Month is an earned achievement. This group represents individuals at the top of their game in terms of bringing in sales, expanding existing account business, managing clients and working well with supply chain partners.

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

Traditional operators have had to become creative to try to stay afloat.

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.

Sanitation and cleanliness efforts skyrocketed with the pandemic. While continuing with various phases of reopening, it is imperative for operators to continue to enforce safe food-handling protocols, says Larry Lynch, the National Restaurant Association’s senior vice president of Certification & Operations.

Adding new services or even updating existing ones is often easier said than done.

The sandwich segment was well positioned to withstand the challenges and limitations of the pandemic. The majority of these operations are limited service, providing easy conversion to off-premises services.

The same thought went through the minds of many foodservice designers and operators when the coronavirus pandemic hit: There goes the salad bar.

Operators must remain ready to respond if they receive an influx of COVID-19-infected patients in the future.

Robots have not taken over the foodservice operating sector as quickly as some once thought, but the innovations and integration continue to expand in myriad ways.

Size, location, application and equipment are key factors for an effective dry storage area design.