Articles by Allison Rezendes
Foodservice design consultant Marisa Mangani shares new menu launch ideas.
The industry continues to stabilize while operators tackle rising costs and labor and supply shortages.
S2O’s Kristin Sedej talks football stadium foodservice ahead of the NFL season’s opening day.
FER checks in with the leader to find out the latest trends and challenges in K-12 foodservice.
Panelists share their experiences around operational trends to help each other move forward.
Efficient, ergonomic cocktail stations can boost throughput, quality, customer satisfaction and profit.
Operational efficiencies, product sourcing and being proactive versus reactive weigh on the minds of participants.
Like you, I’m hearing and reading a lot about ChatGPT and other AI platforms aimed at creating content.
Planned maintenance programs, taking care of technicians and leading by example ease maintenance issues.
A restaurant with a display kitchen, a street-facing cocktail lounge and an abundance of event space welcome guests at the hotel.
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