Articles by Lauren Coughlin

History of FER

Foodservice Equipment Reports’ 25-Year Evolution

By Lauren Coughlin

Foodservice Equipment Reports honors its past and shares its vision for the company’s future on its 25th anniversary.

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1 Product 4 Ways: Planchas Bring the Heat

By Lauren Coughlin

Planchas, though convincing clones of their better-known sister product the griddle, quickly set themselves apart.

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A Seat at the Table—How, Why Restaurants Should Join Social Justice Efforts

By Lauren Coughlin

Restaurants, though largely relied upon to satiate appetites, are not without their unique underlying identities—and customers are increasingly conscious of aligning themselves with brands that reflect their own personal values.

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The NAFEM Show 2021 Starts to Take Shape

By Lauren Coughlin

Registration is flowing and plans for the biennial event are being made, though at a slowed pace given the fluidity of the pandemic’s impact.

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It’s ‘Business as Usual’ for Middleby and Welbilt, Despite Anticipated Acquisition

By Lauren Coughlin

Executives from the two big-name manufacturers talk to Foodservice Equipment Reports about the big deal.

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Steel Shortages, More Constrain Manufacturers’ Operations

By Lauren Coughlin

Amid multiple supply shortages, shipping struggles and more, NAFEM surveyed manufacturers to better gauge the current impact on their businesses.

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What Restaurants Need to Know, Do For Workplace Safety Compliance

By Lauren Coughlin

Melanie L. Paul and Chris Schlag, of Jackson Lewis, share best practices for restaurants in a webinar titled “Serving Up OSHA Compliance: How to Operate Safely in the Pandemic.”

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The ‘Secret’ to Off-Premise Success? It’s Not as Outlandish as Operators May Think

By Lauren Coughlin

Patrick Yearout, of Ivar’s seafood restaurants in Seattle, shares advice for boosting off-premise sales in a National Restaurant Association Show to Go event.

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Restaurant Recovery: Funding Deficiencies, Workforce Shortages Cast Shadows

By Lauren Coughlin

Isabella Casillas Guzman, of the Small Business Administration, and Tom Bené, of the National Restaurant Association, share perspectives on post-pandemic restaurant recovery.

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Corporate Foodservice Operators Mull Post-COVID Dining

By Lauren Coughlin

SHFM’s Damian Monticello and Rob Gordon shed light on their respective operations during a MAFSI/NAFEM webcast.

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