Articles by Lauren Coughlin

McCormick Place North and South

The National Restaurant Association Show Nears

By Lauren Coughlin

It’s been a while. In 2019, when the National Restaurant Association Show turned 100, its organizers and attendees never could have predicted the whirlwind years…

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1 Product, 4 Ways: Direct-Draw Systems

By Lauren Coughlin

FER compares direct-draw beer dispensers manufactured by Beverage-Air, Glastender, Perlick and Hoshizaki.

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The Anatomy of Blue Highway Pizza’s Pickup Area

By Lauren Coughlin

Blue Highway Pizza’s customers may increasingly be choosing to take their orders to-go, but their loyalty isn’t going anywhere.

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Texas State University’s Newfangled Noodles

By Lauren Coughlin

A university in the Lone Star State is in a class of its own among colleges—and, now that it has students back on campus, it expects that its investment will pay off in just under a year.

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1 Product, 4 Ways: Temperature Monitoring Devices

By Lauren Coughlin

We highlight the latest temperature-monitoring devices from Comark, Kitchen Brains, Taylor and Cooper-Atkins.

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What You Need To Know About MUFES 2022

By Lauren Coughlin

FER’s Multiunit Foodservice Equipment Symposium, a biennial event for foodservice equipment decision-makers, is scheduled for Jan. 17-19, 2022, in Tucson, Ariz.

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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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