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.

Sysco Updates Canadian Management Team

White to lead Sysco Canada.

NRA's August RPI Heats Up to 100.6 in August

Restaurant industry posts first performance increase in five months, according to the National Restaurant Association.

Fashion Forward: Trends in Tabletop

Creativity is back.

Sun Shines on Cheesecake Factory's Solar Thermal System

The nearly 170-unit chain installed a solar thermal unit in its Pleasanton, Calif., location.

Sun Shines on Cheesecake Factory's Solar Thermal System

 The nearly 170-unit chain installed a solar thermal unit in its Pleasanton, Calif., location.

Chobani Opens First Yogurt Shop in NYC Celebrating Local, Fresh Foods

Greek yogurt manufacturer Chobani opened its first yogurt bar in New York City with a design that peppers Mediterranean cues throughout and focuses on the intersections of city and country, Old World and New World, and wood and metal.

New Domino's Store Concept Focuses on Custom Orders, Carryout and In-Store Dining

After years of concept testing, Domino's announced an image makeover, including a reworked logo and a new prototype with an added emphasis on custom-built orders, carryout and even in-store dining.

Operators Can Use Beverages to Drive Sales

Seven out of ten consumers purchase beverages away from home twice a week, Technomic reports.

CHART Names New Executive Board

Hospitality-oriented training association taps White Castle's Kelley to serve as its president.

Ignite Updates Management Team

Multi-concept operator appoints Culvers' veteran Doak to newly created culinary position for Joe's Crab Shack and Brick House Tavern + Tap.

Building a Sustainable Society, Starting with the Kitchen

Bonus content related to how sustainable businesses treat employees as well as animals while creating sustainable kitchens for the future of foodservice.