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.

New Jersey Rep Firm Moves to a New Home

Restaurant Performance Index Rose in July

The National Restaurant Association’s Restaurant Performance Index (RPI) hit 102.7 in July, an increase of 0.7 percent from June. This marks the RPI’s first gain in three months. Any reading in excess of 100 means a period of expansion among the index of key restaurant industry indicators.

Micro Matic Purchases Valpar

Domino’s Hits Growth Milestone

 Domino’s Pizza opened its 12,000th location. The Oklahoma City location is operated by franchisees Steve Dolan and Jay Feavel.

Kendall College Wins the ACF’s Galand Culinary Knowledge Bowl

A team of five students enrolled in the Kendall College School of Culinary Arts’ associate and baccalaureate programs beat three other teams to win the 2015 National Baron H. Galand Culinary Knowledge Bowl at the American Culinary Federation’s National Convention.

Starbucks Enters Panama Market

Starbucks Coffee Company opened its first store in Panama, making it Starbucks’ 15th market in Latin America and 67th worldwide.

Dairy Queen to add Baked Items to its Menu

Dairy Queen introduced the DQ Bakes! Institute in the company’s Minneapolis headquarters.

Improving Handwashing Performance with Technology

There’s an old adage in the foodservice industry that says what gets measured is what gets done. And that applies to even the most basic tasks such as handwashing.

Repair or Replace: What to Consider in Kitchen Equipment

Let’s face it: Operators’ number one goal is getting quality food out to customers in a timely manner. Overseeing kitchen equipment repair is closer to a necessary evil. But unless they’re fine with spending good money on a soon-to-be-dead unit, operators need to do their homework when it comes time to make a repair/replace decision.

Chef's Corner: An Interview with Executive Chef Brandon Kida Hinoki & the Bird

Chef Brandon Kida has returned to his hometown to helm the kitchen at the acclaimed Hinoki & the Bird. The restaurant, inconspicuously tucked into Los Angeles' Century City business district, opened in December 2012 as an "imaginative dining concept" by the growing restaurant group Culinary Lab. Raised by his Japanese-American parents in the heart of Los Angeles' Koreatown, Kida is a graduate of the Culinary Institute of America. He's cooked in the kitchens of L'Orangerie in Los Angeles and in New York City, at Lutèce, Asiate at the Mandarin Oriental Hotel, Smörgås Chef Restaurant Group's Blenheim Hill Farm and, most recently, Clement at The Peninsula Hotel.

Trending: Artisan Cheese

More chefs are taking the plunge — making their own artisan cheeses in-house, which, aside from saving on food costs, offers diners a special tasting experience and a cool story to boot. But there are food safety, space and equipment considerations to weigh when entering the cheese arena.