Spotlights the challenges and opportunities that impact the application of foodservice equipment and supplies in the real world including green and energy efficiency concerns, foodservice equipment concerns, the impact of technology on foodservice, and the state of the foodservice economy.
Casinos — the glitz and glamor segment of the foodservice industry — demand the best of those who work in that space.
Tired of hearing about Millennials and how to cater to them? You’re not alone. The good news is that it’s time to shift your focus to yet another demographic: Generation Z.
Fresh ... local ... small-batch ... artisan ... natural ... “better for you.” Those are all concepts that have driven restaurant menus for the past few years, but these days they’re equally appropriate phrases to use when describing the beverage menu. In an effort to differentiate themselves, restaurants and bars keep expanding beverage programs with creative new drinks, served in glassware that ranges from traditional to ultra-contemporary.
Sixty-three percent of chefs view home meal delivery kits as a continuing trend for 2016, according to the National Restaurant Association's What's Hot 2016 Culinary Forecast. Add to that $1.5 billion — the predicated sales figure for the meal kit delivery market this year.