• 2015 Hall of Famer Ken Gill: A Serial Entrepreneur

  • Spreading The Madness: A Profile of Teriyaki Madness

  • Facility Design Project of the Month for April 2015: Florence Moore Hall Kitchen and Servery at Stanford University, Palo Alto, Calif.

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

Foodservice News

Read more Foodservice News

Blog Network

jCarbonara
Joe Carbonara

California Dreamin’: Looking Back on The NAFEM Show

Nothing brings out the best in the foodservice equipment and supplies industry quite like The NAFEM Show. For three days it seems everyone is in the best possible mood while hobnobbing beneath NAFEM’s biennial big top. The burdens of business challenges seem to fade to the background as various new applications of stainless steel, melamine and even china have everyone forgetting the past, even for a moment — because, to paraphrase one-hit wonder Timbuk3: their future’s so bright they’ve gotta wear shades.

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

Casual Dining Sales Slow Down, the Sysco/US Foods Merger Continues to Draw Fire and More

Sales among casual restaurant chains slowed in March according to Knapp-Track. Job openings hit a 14-year high in February. Some states go on record opposing the Sysco/US Foods merger. An Oakland, Calif. minimum wage increase leaves some businesses unhappy. These stories and more in This Week in Foodservice.

Read more...

Highlights

NRA Study Highlights top Culinary and Operational Trends for 2012

ACF member chefs share their industry perspectives through this annual research.

The National Restaurant Association's "What's Hot in 2012" survey of nearly 1,800 professional chefs – members of the American Culinary Federation (ACF) – shed some light on a series of culinary and food prep trends that are certain to shape the foodservice industry in 2012.

With that in mind, here are the top 10 food prep and culinary themes for 2012 according to the NRA.

Preparation Methods

  1. Pickling
  2. Fermenting
  3. Sous vide
  4. Liquid nitrogen chilling/freezing
  5. Oil-poaching
  6. Smoking
  7. Braising
  8. Grilling
  9. Roasting
  10. Foam/froth/air

Culinary Themes

  1. Hyper-local sourcing (e.g. restaurant gardens)
  2. Sustainability
  3. Children's nutrition
  4. Gluten-free/food allergy conscious
  5. Farm/estate-branded ingredients
  6. Food trucks/street food
  7. Health/nutrition
  8. Simplicity/back to basics
  9. Food-alcohol pairings
  10. Foraging
Related Articles

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

Restaurant Point - Innovating the restaurant experience