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.
With sugar getting a bad rap in health circles, some chefs and restaurants now incorporate more natural, less processed sweeteners to add extra flavor to their after-meal treats. Some trending examples include agave nectar, raw honey, molasses and maple syrup.
Not so very long ago, “going out to eat” meant partaking in a sit-down meal at a restaurant, cafeteria or QSR. But nowadays, food has to keep up with the fast-paced lifestyles of time-crunched consumers. To meet that demand, operators from all industry segments now take food outside the traditional brick-and-mortar operations and bring it right to the patron, whether it’s via food trucks, kiosks, pop-up restaurants or myriad other delivery methods.
Maybe you’ve shied away from LEED in the past or had your doubts about its impact on the foodservice industry. Now could be the time to reconsider.
A kitchen serving new elementary and middle schools brings efficiencies to the child nutrition program at Jackson Public Schools.
Peet’s Coffee & Tea opened a flagship store in the iconic Wrigley Building on Chicago’s iconic Michigan Avenue. This marks Peet’s second Chicago flagship store since the company began its retail expansion in the area last fall farther south on Michigan Avenue. Peet’s now has 17 retail locations across the greater Chicago area. “Our new cafe is designed to provide an intimate, up-close view of our premium, hand-roasted coffee while honoring the historic spirit and character of the Wrigley Building,” said Dave Burwick, president and CEO of Peet’s Coffee & Tea.