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.

Consultants' Roundtable

Foodservice designers share insights on kitchen trends, the impact of off-premise dining and other shifts in the foodservice industry.

Smaller Space, Open Kitchen at The Culinary Institute of America's Savor

Guests and students of The Culinary Institute of America (CIA) in San Antonio welcomed Savor and CIA Bakery Café, a pop-up cafe, to campus in January. The newest members of the CIA Restaurant Group, the restaurant and pop-up cafe sit near the San Antonio River Walk in an area called Pearl. The 22-acre mixed-use space includes retail, dining, a farmers market, an amphitheater, a hotel, residential apartments and the CIA campus. Savor and CIA Bakery Café share the same space for instruction and service.

Trend: Frozen Desserts

Long a favorite dessert for many Americans, consumers are getting more curious about different flavors and even textural variations of ice cream available around the globe. Consumers can continue their culinary exploration with the many new types and flavors of ice cream on menus today.

Stevens Becomes Golden Chick President

Jim StevensJim StevensJim Stevens was named president of Golden Chick, a 52-year old restaurant chain. He replaces Mark Parmerlee, who will continue as chairman of the board and president of Golden Tree Restaurants, the multiconcept operator that owns Golden Chick.

LTI Links to new VP of Chain Accounts

Peter Kiriakos was named vice president of chain accounts for LTI, a Georgia-based foodservice equipment manufacturer whose product line includes custom fabrication and counterwork as well as serving-related products.

Right-Sizing the Kitchen

With the movement toward ever-decreasing kitchen sizes, when does small become too small? Is efficiency sometimes sacrificed as a result of reducing the kitchen footprint? Or can equipment completely compensate for the reduction in space? When designing a smaller kitchen, finding the sweet spot requires a combination of efficiency and space saving.