Foodservice Issues

Spotlights the challenges and opportunities that impact the application of foodservice equipment and supplies in the real world including green and energy efficiency concerns, foodservice equipment concerns, the impact of technology on foodservice, and the state of the foodservice economy.

Hitting the Jackpot with Casino Foodservice Design

Casinos — the glitz and glamor segment of the foodservice industry — demand the best of those who work in that space.

School Foodservice Pressure

Providers prepare healthier menu items to time-starved students

Catering and Private Dining Trends

Just in time for the holidays, here’s a look at some of the top catering trends and the latest in private dining spaces.

Designing for Gen Z

Tired of hearing about Millennials and how to cater to them?  You’re not alone. The good news is that it’s time to shift your focus to yet another demographic:  Generation Z.


Fresh ... local ... small-batch ... artisan ... natural ... “better for you.” Those are all concepts that have driven restaurant menus for the past few years, but these days they’re equally appropriate phrases to use when describing the beverage menu. In an effort to differentiate themselves, restaurants and bars keep expanding beverage programs with creative new drinks, served in glassware that ranges from traditional to ultra-contemporary.

Customer-Facing Technology

Changing the industry one system at a time

Food Trends for 2017

Trends on the verge of going mainstream

Trending: Home Meal Delivery

Sixty-three percent of chefs view home meal delivery kits as a continuing trend for 2016, according to the National Restaurant Association's What's Hot 2016 Culinary Forecast. Add to that $1.5 billion — the predicated sales figure for the meal kit delivery market this year.