• Trends: Make Room for Hard Cider

  • Infusing New Life into Garrett Community Center at Tel Hai, Honey Brook, Penn.

  • DSR of the Month: Amanda Janasik, Sr. Business Development Manager, R.W. Smith & Co., San Diego

  • Q&A: Bill Lehn, Director of Food and Beverage, and Scott Kammerer, Culinary Director, Parkview Field, Ft. Wayne, Ind.

Foodservice News

Read more Foodservice News

Blog Network

jCarbonara
Joe Carbonara

Finding the Value Proposition in Foodservice

While the recipe for value continues to evolve, in today's foodservice industry two ingredients remain constant: being knowledgeable and flexible, writes FE&S' Editorial Director Joe Carbonara.

Read more...

jMartinez
Juan Martinez

Give Me Labor Economics or Give Me Death!

Labor costs usually represent the highest, or second highest, expense as a percent of sales for a restaurant. As such, proper labor management plays a critical role in driving better unit economics for a foodservice concept. If you buy into this principle, continue to read, and if you don’t then it is more important for you to continue to read on.

Read more...

jStiegler
Jerry Stiegler

McDonald's Franchisees Are Unhappy, Burger King Founder Not a $15 Fan and More

U.S. retail sales turned positive in March and restaurant sales did fairly well. For the first time, restaurant sales exceeded those of supermarkets. McDonald’s franchisees are not in a positive frame of mind. Burger King’s founder thinks $15 an hour minimum wage will kill the dollar menu. These stories and a whole lot more in This Week in Foodservice. 

Read more...

Highlights

13 Trends and Issues to Watch in 2013

Trends come and go. That's why they're called trends. But some stick around for longer periods of time, having greater impact on the foodservice industry. We've identified some of those stronger trends that picked up steam in 2012 and seem to be headed for greater impact in 2013. Take a look.

1. Back to the Bar: The Continued Emergence of Restolounges

2. Farm-To-Glass Cocktails and Sharable Plates

3. Sous Vide

4. Better-for-You Food and Food for Special Diets

5. Genetically Modified Organisms

6. School Foodservice Changes

7. Reducing Water Footprints

8. Food Trucks

9. Franchising at Home and Abroad

10. Generational Shifts

11. Uber Local

12. Mobile Apps and Tablet Tech

13. Fast Fine

Related Articles

Foodservice Equipment & Supplies is proud to be the exclusive media sponsor for 2015 RestaurantPoint.

Restaurant Point - Innovating the restaurant experience