Design Trends

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Focus On: Limited Service Restaurants

From growth at the drive-thru to leveraging technology, here's what's buzzing in the LSR segment.

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2023 NAFEM Show Guide: Equipment Trends Consultants are Buzzing About

Consultants point to today's equipment trends, and what operators can expect to see at The NAFEM Show.

Mina 49ers Loading Rotisserie

Focus On: Full-Service Restaurants

There’s a new energy around the full-service dining sector, and it’s driven by a willingness to adapt to swift sea changes.  “Typically we were seeing about 5%-10% of our sales as carryout pre-pandemic,” says Bob Bafundo, COO of Wings and Rings. “Since COVID, we’ve seen weeks and months where we’ve more than doubled, sometimes even…

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Focus On: Senior Living

Everything from the preferences of baby boomers to staffing shortages are driving innovation in this segment.

Panera To Go Rendering

Chicago Is Now Home to the First Panera To Go Concept

Panera Bread is shaking it up—again.

Simple Servings Anatomy Of An Allergen Sensitive Station

Anatomy of an Allergen-Sensitive Station

Simple Servings, an allergen-sensitive station, takes measured steps to reduce diners’ allergen risks.

From Caterer to Consultant WEB

Joe Schumaker’s Take on the Future of Catering

FER checked in with Joe Schumaker to get his unique take on how far catering has come—and where it’s headed.

La Cocina MM P2 x ERIN NG Wide6

Focus On: Food Halls

Food halls are getting a fresh start, in more ways than one.

93Octane 7715 Cover Opt

Focus On: Convenience Stores

From sit-down dining to easy grab-and-go meals, convenience stores are continuing to build on their food options for travelers of all stripes. “A lot of the c-stores are doing much more prepared food than they ever did,” says Arlene Spiegel, president of foodservice consulting firm Arlene Spiegel & Associates. “All I see is possibilities and…

Lobby Moxy Miami South BeachWEB

Focus On: Lodging Foodservice

The rebound of business and leisure travel has helped lodging foodservice find its footing again. As in pre-pandemic times, in-hotel restaurants continue to compete with off-property restaurants and delivery platforms. “Delivering an elevated and differentiated food-and-beverage experience continues to be of the greatest importance,” says Philip Bean, design client relations manager for RealFood Hospitality, Strategy…

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