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Trick or Treat: How to Determine the Right Equipment for the Job

Every piece of equipment offers many features and benefits but not all are right for every foodservice operation. When you find the right piece, it’s a treat. But when you spec the wrong item, operators can feel tricked. In honor of Halloween, we caught up with a couple of consultants to hear their thoughts on the key considerations when making informed specifying decisions to ensure operators enjoy more treats than tricks and steer clear from any ghastly situations.

Restaurant Catering 101: First Steps for Foodservice Designers

Catering sales at restaurants are way up, according to a just-released study by Technomic. Sales for both consumer social and business catering — meaning drop-off catering platters at office buildings and other business-related locations — has increased 20 percent to a whopping $52.3 billion since 2012.

Taco Bell Makes a Run for Urban Markets

The quick-serve giant's cantina style restaurants will serve liquor and tapas-style menu items. 

Restaurant Performance Index Rose in July

The National Restaurant Association’s Restaurant Performance Index (RPI) hit 102.7 in July, an increase of 0.7 percent from June. This marks the RPI’s first gain in three months. Any reading in excess of 100 means a period of expansion among the index of key restaurant industry indicators.

Emerging Trends in School Foodservice

Fresh. Healthy. Scratch cooking. These buzz words dominate today’s school foodservice industry. But what impact can these trends have on operations that were doing little more than heating and serving meals until now? Read on to find out.