Foodservice News & Trends

Breaking news for the full foodservice equipment and supplies distribution channel. Includes information on dealers, distributors, design consultants and multi-unit operators spanning leadership changes, mergers and acquisitions, trends, data and much more.

Concept Close Up: Cedars Social

FES1103TrendsCedarCedars Social, a "cocktail den and comfort food kitchen," opened last month in Dallas' sophisticated, urban Cedars neighborhood. The brainchild of owner Brian Williams blends indoor and outdoor spaces and mid-century, antiquated architecture with reclaimed industrial materials for a classic-meets-contemporary feel. In the dining room, a circular fireplace in the center of the room warms up the space both physically and aesthetically, while the "cocktail den" continues that cozy feel with vintage furniture and a repertoire of classic cocktails from the Prohibition era developed by renowned mixologist Michael Martensen. The bar menu also includes a tribute list of drinks from other famed cocktail lounges around the country, including Death and Company in New York City, Violet Hour in Chicago and Rick House in San Francisco.
With an emphasis on the bar program, Cedars resembles a host of operations around the country looking to capitalize on the growing trend among consumers to spend more on alcohol while remaining frugal in the dining room. Chef John Tesar looks to meet this value-seeking trend with nostalgia and comfort food dishes teamed up with modern twists and high-quality, seasonal ingredients from farmers, fisherman and ranchers throughout Texas. A lunch and dinner menu offers a range of small plates and other larger ones for sharing family-style.

New and Green on the Market…

FES1103TrendsCurvewareStackable flatware racks allow operators to wash more spoons, forks and knives compared to traditional baskets in a single cycle. By washing more utensils in a single cycle, foodservice operators are able to reduce water and energy costs.
FES1103TrendsVerTerra6It's not wood, it's not bamboo — it's leaves. Eco-friendly biodegradable/compostable disposable dishware and utensils are made from collected, fallen leaves that are pressed to create durable products that are said to compost in two months, less than the six required by national standards. Customers buying the product include caterers, hotels, restaurants, stadiums, zoos, aquariums, racetracks and other events-based users.

Edlund Promotes Ferra

FE&S Names 2011 Class of Top Achievers

FE&S' 2011 Top Achiever Awards recognize the best and the brightest from the foodservice dealer, consultant, rep and service agent ranks.</>

NAFEM Welcomes Trio of New Board Members

Three foodservice professionals assumed their new positions on the NAFEM Board of Directors.

Hughes Joins Carlisle FoodService Sales Team

Foodservice industry veteran Tiffany Hughes has become aprt of the Carlisle sales team.

Carrols to Divide Business Into Two Parts

Teaming up with Technology

Learn how a Canadian foodservice project leveraged a variety of energy-saving and waste-reducing technologies to earn LEED status.

FE&S Announces Dealer of the Year and Hall of Fame Awards

FE&S will honor the Dealer of the Year and Hall of Fame Award winners during its Dealer of the Year and Industry Awards Dinner on May 21, 2011.

FE&S Fields Distribution Giants Study

Foodservice equipment and supplies dealers are invited to participate in Foodservice Equipment & Supplies' annual Distribution Giants Study.

NRA Names 2011 KI Recipients

The independently judged new product showcase will highlight innovative foodservice technologies.