- Published: February 2, 2018
- Written by The Editors
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.
Typically, pizza prep tables feature a raised condiment rail that keeps the topping pans higher than the surface on which staff make the pizza. Some units use a flat surface and wider openings for topping storage. Made-to-order pizza concepts, including those in the fast-casual space where customers can view pie ingredients, tend to favor these pizza prep tables.
At what pace will consolidation continue in the foodservice equipment and supplies industry this year? Too soon to tell, but the race resumed in January with three key developments: Edward Don & Company acquired Smith & Greene Company, Franke Foodservice Systems purchased Facility Solutions, and Hospitality Reps Inc. became part of Finn Foodservice.
The clean-eating trend of choosing whole, unprocessed foods continues to gain traction among foodservice operators of all shapes and sizes, predominantly in the form of progressive menus at newer fast-casual restaurants and forward-thinking college/university operations.
CEO of Ricca Design Studios to receive honor from Foodservice Equipment & Supplies Magazine.
Marcus Tom will join the quick-service restaurant chain in February.