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Restaurant Industry Sales Expected to Increase in 2015

Technomic projects 1.5 percent increase over 2014 levels.

Remembering James Little

What Integrated Project Delivery Means for the Foodservice Industry

With the principles of lean design and construction catching on in foodservice design, designers and kitchen equipment contractors need to work more efficiently with architects and other members of the project team. One approach that is growing in popularity is integrated project delivery.

Two Huge Places For Contamination and How to Stop It

Written by Emily Mirren, Communications Officer, Spaceman USA

Ice machines and commercial soft-serve machines must be carefully maintained to ensure the safety of patrons.

Foodservice Industry Continues to Battle for Market Share

Sales increase despite visits remaining flat.

First Watch Hatches Acquisition of The Egg & I

Step Into the Cloud: Foodservice Pros Leverage Technology to Work Collaboratively

Members of the foodservice design project team rarely find themselves working from the same location at the same time. What to do? Step into the cloud where a slew of technological solutions help bring project teams closer together.

FE&S Names Hockenbergs' Jacobsen 2015 DSR of the Year

The Minnesota-based DSR accepted his award during FE&S' 2015 Dealer of the Year and Industry Awards Gala.

William Eaton Retires from Cini•Little

Longtime foodservice design consultant retires after 45 years with Cini•Little. 

ServSafe Program Now Offering eCertificates

The National Restaurant Association now offers complimentary eCertificates for its ServSafe suite of training products, including ServSafe Manager, Food Handler, Allergens and Alcohol. 

YUM! Brands Investing $185M in KFC, Casual Dining Improving, and Much More

The NRA says their performance index drifted lower in March. Sysco reported sales and gross profit rose in the last quarter. NPD sees casual restaurant situation improving. YUM! Brands will spend $185 million on KFC including new equipment. These stories and a whole lot more in This Week In Foodservice.