Sysco Makes a Power Play While AI Coolers Gain Ground
Sysco has inked a deal to acquire Jetro Restaurant Depot. Plus, Urban Value Corner Store will expand its rollout of AI-driven “smart store coolers,” and consumer confidence inches up. These stories and more This Week in Foodservice.
A Restaurant Experience Lands in Grocery Stores
A Chicago restaurateur is pairing his decades of industry experience with a central kitchen to meet consumers where they are prepared meals and more.
SHFM Foundation Names 2026 Fellowship Recipients
The Society for Hospitality & Foodservice Management Foundation named the five members of its 2026 Fellowship Group and the five foodservice professionals that will mentor them. This group strives to recognize and support students and members of the armed forces by providing them the chance to attend select SHFM events throughout the year.
Tariffs, Turmoil and a Possible Refund?
Tariffs take center stage in foodservice as new data reveals impacts on equipment manufacturing. Additionally, Fat Brands’ ongoing bankruptcy saga and potential tariff refunds add complexity to the industry. These stories and more, This Week in Foodservice.
Chili Shack Names COO
Chili Shack tapped Elizabeth Orona to serve as chief operating officer for the Denver-based restaurant chain. Orona previously served as general manager of several Chili Shack restaurants in the Denver area.
Unox Adds Vice President of Key Accounts
Commercial cooking equipment manufacturer Unox hired Barry Ward as vice president of key accounts for North America.
How to Design a Frictionless Marketplace
Stadium foodservice is experiencing a significant overhaul. This is according to Ryan Rongo, principal, S2O Consultants, who does a lot of design work in the sports and entertainment segment. Frictionless (or low-friction) marketplaces at stadiums and arenas are one of the consistent asks in the segment today, he says.
Sonic Drive-In Launches Refreshers to Tap Into Beverage Trend
Beverages continue to have a moment. Latest proof comes from Sonic, which added a line of refreshers to its beverage offerings. The chain says the drinks are suitable for everything from “morning commutes, road trips, and festival stops, to a quick break between activities or an afternoon pick‑me‑up.”
Restaurant Design for an Off-Premises World
Off-premises dining continues to occupy a larger space in consumers’ wallets and shows no signs of slowing down. From 2024 through 2025, off-premises customers accounted for 83% of limited service restaurant visits and 30% of full service restaurant visits, vs. 76% and 19% in 2019, per data from the National Restaurant Association.
Full-Service Restaurants Face a 2026 Squeeze
The universe of full-service restaurants may shrink a bit in 2026. Plus, Del Taco’s 18-month turnaround plan and can embracing healthful eating help c-stores drive sales? These stories and more, This Week in Foodservice.
