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In our conversations with foodservice designers lately, it seems — at least for some — deadlines are approaching faster as projects put on hold during the pandemic are ramping up.

The breakfast segment may face a more challenging recovery than other dayparts since the morning commute has yet to return to normal. Mintel predicts between 2022 and 2025, chains will divert resources from breakfast programs to mid-morning and afternoon occasions. 

Since the pandemic burst onto the scene in the spring of 2020, the struggles of restaurant and foodservice operators have been well documented.

Long a mainstay of the catering world, hot holding units continue to gain traction in restaurants seeking to offer high-quality food to off-premises guests. Here are a few tips to keeping these units working well.

While most restaurants have been open in some capacity for months, other foodservice operations, such as corporate feeders and school cafeterias, are just starting to reopen.

Always an impressive group of go-getters, this year’s crop of Top Achievers does not disappoint. They also do not miss a beat when it comes to motivating teams, contributing to the greater good of their segments of the industry and, of course, achieving success in all measures within their primary roles.

Are vertical and indoor farms going to evolve in the foodservice arena?

Thanks to COVID-19 and customers’ cravings for convenience, operators now receive orders from a variety of means, and the way they fulfill these orders is more diverse than ever. And both the way operators receive orders and the way they fulfill these orders will continue to impact back- and front- of-the-house restaurant design.

Dov Soiefer, Culinary Depot

For the second consecutive year the National Restaurant Association Show has fallen victim to COVID-19.

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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.