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.

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.

On-Site Profile: Micro Marts and a Renovation Expand Foodservice Options at Hallmark Cards

Micro marts expand employees' foodservice options throughout the day and night at Hallmark's headquarters and production and distribution facilities. A renovation at the Lawrence facility also features a micro mart.

Frisch’s Restaurants Bought by Private Equity Firm

 NRD acquires the family-dining company.

GRILLiT Introduces new CEO

Henry Klein is the new chief executive officer for GRILLiT, Inc. Klein, a longtime attorney, replaces Ghazi Hajj, who resigned his post with the Latin-Caribbean fusion restaurant concept. 

Deacon Promoted by Star Brands

The Middleby Corp. division gets a new vice president of sales.

Anderson Joins Lone Star Restaurant Supply

Former PrimeSource executive returns to the foodservice equipment and supplies community.

Remembering Sandy Hahn

Sandy Hahn, a longtime member of the foodservice equipment industry, passed away on August 25, 2015. He was 78 years old.

Educational Foundation Looks for Award Nominees

The NRAEF’s Restaurant Neighbor Award honors restaurateurs for their philanthropic efforts and dedication to giving back to their community.