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.

Gaylord Industries Announces Rep Expansions and Additions

Company now has nationwide coverage.

Manitowoc Announces Foodservice Management Transition

Kachmer steps down. 

EMK Names New President and CEO

Andrews-Anagnostaras promoted from EVP of EMK.

ACP Announces Sales and Marketing Appointments

Foodservice equipment industry veteran Zirges takes on service delivery role. 

Blodgett Names New VP of Sales and Marketing

Company vet takes on new challenge. 

NRA 2013 Operator Innovations Awards Finalists Announced

The NRA will announce the winners during a special event on May 18. 

Dixon Promoted at Alto-Shaam

Industry veteran takes on new role. 

RPI Falls Below 100 as Sales and Traffic Decline

Operators remain optimistic about growth and economy. 

NAFEM Roundtable Explores Dream Kitchen Scenarios

Foodservice Equipment & Supplies magazine is collaborating with Y-Pulse on the Chicago-based foodservice research firm's Dream Kitchen Survey. The collaboration will expand the scope of the study beyond the education segment to the entire foodservice operator community. To kick off the study, a roundtable discussion of industry leaders took place during The NAFEM Show in Orlando.

Compass Group Charts Carbon Reduction Efforts

Contract feeder Compass Group North America announced an initiative to track, manage and reduce energy and water resources across its 9,900 caf├ęs and its supply chain. To help manage this initiative and chart its progress, Compass worked with a consulting and software company to develop a web-based system that allows its chefs and managers to track the progress made in reducing the company's carbon footprint.

Campus Wellness

Health and wellness are a top priority among college foodservice directors and students, according to a survey of more than 60 college and university foodservice directors, dieticians and chefs and 200 college students across the nation conducted by Y-Pulse, a Chicago-based youth and food market research firm.