From the Editor: 30 Years of FER

This issue marks the 30th anniversary of FER and to celebrate, I checked in with some of our former editor-in-chiefs (and incredible mentors of mine) to get their take on what foodservice means today. Their perspective is invaluable as they have been a part of the industry for years.

When asked to share something that captures a defining element of foodservice today, Beth Lorenzini, FER editor-in-chief from 2012-2019, points to its reliability.

“After 40 years of writing about the foodservice industry, I’m amazed to realize that at its core, it hasn’t changed,” Lorenzini says. “For those who work in the industry, it still provides first jobs, pathways to management, lessons in responsibility and teamwork, social skills and more. For all of us who love to dine out, gathering over a great meal is still the pleasure it always was, and provides a critical respite from all the time we spend looking at screens rather than each other. Foodservice is where we all connect.”

Kelly Killian, FER editor-in-chief from 2019-2021, says, “What defines foodservice for me is the industry’s adaptability. Seeing everything that’s been thrown at the industry—both challenges and opportunities—over the years, from new technology to shifts in consumer behavior to food trends to climate and labor pressures, the people who make up the foodservice industry and the industries that run alongside it have proven to be resilient, creative and endlessly inspiring.”

One element I find describes foodservice today is the pairing of healthy menu items and convenience, as illustrated by brands such as Cava, which has a lot of momentum, surpassing $1 billion in revenue in 2025 for the first time in its history. I also think of health-focused Toastique, which is the No. 1 emerging restaurant chain, Datassential says.

Reliability, adaptability and a blend of health and convenience sum up the foodservice industry now. Efficiency also is a defining element and for that, I invite you to read our special anniversary feature, “30 Smart Savings Tips.” There, you’ll find examples of how select brands have found cost savings and advice from consultants and dealers. Because after all, our aim for 30 years has been to help you succeed at your job.

ALLISON REZENDES
Editor-in-Chief
arezendes@fermag.com

3 THINGS

THREE HIGHLIGHTS FROM THE PAST 30 YEARS

Check out the following FER milestones, courtesy of our archives:

October 1996

FER releases its first issue. Some of the OG crew—including Rich Chrampanis and Julie Wilhm—still serve on the staff today.

January 2016

Wolters-Althoff Investments, led by CEO Bob Wolters, acquires FER parent company Gill Ashton Publishing.

September 2026

This month, FER will launch its first-ever How To Spec Live, taking place at the Food Service Tech Center.