From the Editor: Setting a Strategy

Gain business inspiration, and read up on what FER’s staff is looking forward to in 2025.

Allison for WEB

Just like the start of a school year, the beginning of a year is the perfect excuse to try something new. If you’re looking for ideas, I invite you to read “State of the Industry ’25.” Learn what industry analysts from some of the biggest firms—Black Box Intelligence, Circana, the National Restaurant Association and Technomic—had to say about what they see working, and not working, across the industry.

What are you watching, looking forward to or predicting this year? As is FER tradition, I asked my fellow colleagues that question and they had the following to say:

“In 2025, I’m excited to watch how technology will continue to integrate into foodservice operations such as the potential for AI-driven inventory management systems, delivery options and advanced ordering systems,” says Randy Hano, president and publisher.

Lauren Coughlin, managing editor, says, “As the neighbor to a brewery that went viral for its cicada-infused Malort in 2024, I have to wonder what menu innovations lie ahead. Trend reports point to globally inspired coffees, Vietnamese and Korean cuisine, eco-friendly sourcing and ‘escapist’ themes—all of which have my interest. In-between sampling new flavors, I can’t wait to learn at MUFES, NAFEM and the National Restaurant Association Show; it’s sure to be a fun ride!”

Julie Wilhm, art director, also will keep an eye on menu innovations. She says, “The new year is all about living and eating more healthfully. I’m hoping that 2025 brings greater attention to our overall food quality in America. Our food chain and western diets have a lot of room for improvement, whether we’re cooking in or eating out!”

In 2025, I look forward to helping you meet your goals; after all, that’s our job at FER. Our 2025 editorial calendar offers how-to-specify stories on everything from traditional equipment, like combi ovens and fryers, to software-based developments, such as kitchen management systems and facilities management platforms. Coming this summer, we’ll spotlight emerging industry leaders in a new exclusive story. I wish you the best of luck, and feel free to reach out if you need help researching an equipment category. Chances are, we’ve covered it.

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


3 THINGS

As 2024 closed, we highlighted our top news stories of the year in a couple places. See the results in this issue on Page 10. It’s worth noting the most-read FER original feature stories, too. Here are the Top 3:

“2024 STATE OF THE FOODSERVICE INDUSTRY”
Speaking of the FER state of the industry report, the 2024 edition was the No. 1 read feature story of the year.

“GET TO KNOW 2024’S TOP DEALERS”
FER does a detailed study of the dealer community every year to help you find the best partner.

“REVIEW WHAT’S NEW WITH SPEED OVENS”
Equipment comparisons serve as the anchor of our editorial content and in this story, FER shares what to look for in high-speed ovens.

 

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