Trends

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

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Speed and efficiency serve as the hallmarks of any foodservice operation, but for drive-thru stations, these factors become the difference between sinking or swimming.

White-collar workers are somewhat returning to urban office buildings and suburban corporate campuses, but no big shifts have occurred, which leaves those running foodservice offerings still figuring it all out.

FE&S Kitchen Storage Makeover contest winner Brewability gained organization and storage improvements at a facility with a unique operation model that puts inclusivity at the forefront.

Restaurant operators have options when it comes to preserving food quality, which is not only important from a customer standpoint but also helps control food waste.

Restaurants owners and foodservice operators recognize the importance of controlling their customer experience —both inside their four walls and outside. That’s where takeout and paper goods come into the equation, says Scott Attman, vice president of Acme Paper, a packaging distributor.

Arlin Wasserman, founder and managing director of Changing Tastes, a culinary and foodservice consultancy based in New York City, has seen some fairly niche trends that could make waves in the foodservice industry in the near future. Here’s a look at some of those trends and the coinciding equipment- and supplies-related implications.

From the use of technology to consumers’ changing preferences to overall higher operating costs, today’s restaurants must weigh a variety of factors as they plot their futures. And they must do this with an eye toward what makes their concepts distinctive.

Though parts of the country have experienced record-setting heat this summer, winter is coming. The time to start preparations for the colder months is here.

Many operations now have food assembly lines for processing online orders that guests and third-party delivery drivers pick up. These lines shorten ticket times and improve customer service for both dine-in and off-premises guests.

Pint-sized restaurant concepts allow operators to open faster and serve the growing off-premises business.

From shareables to upscale menu items like steamed mussels, the variety of apps operators offer at bars keeps growing.

Due to both operators’ increased ability to customize this beverage’s sweetness and the availability of nondairy milk alternatives, market research firms project plenty of growth for the bubble tea segment in the coming years.

How often have we heard the term “the new normal” over the past three years?

As the last stop before serving, expediting station design relies on efficiency, speed and space. 

Warewashing stations are best not overlooked, since functionality and efficiency are key.

Food safety has always been an issue with consumers, but with the recent Netflix documentary, “Poisoned: The Dirty Truth About Your Food,” the subject may jump back into the public’s consciousness.

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