Foodservice News & Trends

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.

David Abi Named CookTek President

Foodservice equipment industry veteran David Abi was appointed president of CookTek. Abi will continue in his role as president of Carter-Hoffman, Doyon and NuVu. The Middleby Corporation owns all four foodservice equipment lines.

Perkins & Marie Callender’s Prepares for a Sale

Ending a marriage that began in 2006, Perkins & Marie Callender's LLC is preparing to split the two restaurant chains. In fact, the multiconcept operator has executed an asset purchase agreement with Perkins Group LLC that covers Perkins' restaurants and a segment of the multiconcept operator’s Foxtail Foods business, which manufactures pies, pancake mixes, cookie dough and muffin batter for in-store bakeries and third-party customers. The company remains in discussions with investors and potential buyers regarding the Marie Callender's restaurants, per a release announcing this news.

Canna-Curious

Ernest Hemingway once spoke of change as coming about in two ways: “gradually, then suddenly.”

Trend: Rooftop Spaces

Rooftop bars and eating spaces continue to shine, particularly in urban areas. Designing a rooftop versus a street-level foodservice outlet comes with a variety of equipment and design considerations.

TriMark Adds to Orange County Leadership Team

Longtime retail industry executive Tony Costanzo will assume the president of TriMark Orange County, effective August 5. TriMark Orange County is part of TriMark USA, a foodservice equipment and supplies dealer based in Mansfield, Mass.

Hospital Hospitality: Room Service Delivers

Hospital stays can be stressful and unpleasant, with patients typically having little to no control over what happens to them while they’re there. That’s in part why modern, hotel-style room service programs remain so popular in healthcare facilities: They put control over meal selections and delivery times squarely in patients’ hands.