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


The word “immunity” has grown on menus by 37% in the last year, according to Chicago-based Datassential’s “New Foundations in Health” report. Fast-casual restaurant menus most commonly reference the term “immunity boosters,” and operators mainly use these ingredients in juices and bowls.

Taking a brief hiatus during the pandemic, self-serve hot bars are coming back with design tweaks geared for more hygienic use.

Emergency service calls are a simple fact of life for operators. That doesn’t mean they’re always simple. From the managers to the line cooks, an operator’s team can take a number of steps to help these calls go as smoothly and affordably as possible.

Shifting demographics, ingredient challenges and pricing impact fine-dining restaurants.

Reading about trends always ushers in a sense of excitement and anticipation about potential change, growth and innovation on the horizon. Changes in how chefs, culinarians, restaurateurs and foodservice operators develop their menus can have a significant impact on the equipment choices and design details needed to support them.

With New York City now introducing electrification mandates in the name of sustainability, the electric kitchen may come up in more conversations.

Outdoor commercial kitchens can be profit centers, although they don’t come without numerous hurdles.

A symbol of Americana, pies represent the third-most common dessert offerings on restaurant menus today, after cakes and cheesecakes, according to Chicago-based Datassential.

Talk to any foodservice designer right now and you’ll hear them talk about the same ongoing challenge: dealing with lingering supply chain issues caused by the pandemic.

Five kitchen experts weigh in on the most pertinent equipment pieces for today’s kitchens.

Since the pandemic, takeout orders have been skyrocketing in the restaurant industry. This includes not just quick-service operations but also fast casual and even fine dining. And, of late a growing number of noncommercial operators, like healthcare, college and even corporate foodservice, allow customers to order ahead and pick up their food.

The K-12 sector — like others in the foodservice industry — has had a rough go this past couple of years as the pandemic continues. During the height of school closures, foodservice directors have had to think through big-picture changes to improve the safety of their operations, while aligning with future goals to offer the students of tomorrow a wider variety of delicious, nutritious food.

Five concepts show that remarkable operators can make it through the toughest challenges thanks to a focus on what makes them stand out and a willingness to adapt when the situation demands it.

The last two years have brought major disruptions to the restaurant and foodservice industry —for better or for worse.