Home Highlights

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.

Restaurant Performance Index Remained Positive in March

Riding a wave of higher same-store sales, the National Restaurant Association's Restaurant Performance Index (RPI) remained in positive territory in March – posting a score of 102.2.

The New Fast-Casual Chef: Moving From Full Service to Limited Service

The continuing popularity of fast-casual concepts keeps drawing the attention of some of the fine-dining segment’s biggest names. But designing and equipping a fast-casual restaurant can differ greatly from developing a fine-dining concept, as one design consultant and chef point out.

The Boelter Companies Acquires Direct South

The Macon, Georgia-based foodservice equipment and supplies dealer will go to market as Boelter Direct South.

From GCs to BTUs, Proper Equipment Installation is Worth Your Attention

Commercial kitchens can easily run in the tens, even hundreds of thousands of dollars. With that sort of outlay, operators spend long hours working with design consultants and dealers to specify equipment that best fits their budget and their needs.

Coping with Faster Timetables for Foodservice Design Projects

Seems as if every foodservice design project today operates on a fast track. So how can design teams accomplish what used to take years in a matter of months? One seasoned foodservice consultant suggests a variety of steps including leveraging technology, improving communication and going back to the basics.

Beatrix Wins FE&S’ 2015 Facility Design Project of the Year Award

Award to be presented at Dealer of the Year Gala.

Darden Appoints Lee CEO