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.

Cini•Little to Update its Management

Cini•Little International, a Maryland-based foodservice consulting firm, announced three updates to its management team, effective March 31.

Orlando Espinosa will transition from vice president of design to become the president and COO. He will succeed Dick Eisenbarth who will assume the newly created position of vice president, strategic relations. In addition, Kathleen Held, CPSM, was promoted to the newly formed position of chief marketing officer. Held has been with Cini•Little for more than 20 years, most recently serving as vice president of marketing and business development.

A foodservice industry veteran with more than 40 years of experience, Espinosa joined Cini•Little in 2017.

In his new role, Eisenbarth will focus on some of his personal passions including project work, strategic relationships, and staff mentoring, per a company release announcing these changes.

Where’s The Beef?

Plant-forward movement takes root.

A Pro You Should Know: John Spicer, Founder, Crest Restaurant Equipment & Supplies, Virginia Beach, Va.

Continuing FE&S’ focus on industry veterans engaged in philanthropic activities, this month John Spicer of Crest Restaurant Equipment & Supplies in Virginia Beach, Va., discusses Camp Grom. The expansive adventure park and recreation center was built specifically for children with disabilities and their families, as well as for wounded warriors, fallen warriors and their families. It opens this month.

The Food Truck Phenomenon

The road hasn’t always been smooth but food trucks continue to flourish with new brands, mobile extensions of brick-and-mortar restaurants and catering operations.

Trend: Stepped-Up Street Food

Street food-inspired dishes remain a top trend across all industry segments. From Chinese dumplings to Latin pupusas, any easy-to-eat, handheld and globally inspired food remains a top choice for many consumers. The rise of the food hall only contributes to street foods’ expanse. Here’s our list for the trendiest of the trending street foods and their equipment and supply implications, from prep to cooking and serving or packaging.