Design Trends

Expanding Outdoor Dining? Break Out the Melamine

Patio season takes on even greater importance this year as social distancing puts a premium on outdoor seating. Operators expanding outdoor dining may look to melamine tabletop items, which are less breakable and lighter for servers to carry. With increased attention on safety, too, many operators are choosing melamine ramekins or single-serve side dishes to…

From the Editor: Show Your Work

Transparency is key to keeping customers these days.

Wawa Reveals New Standalone Drive-Thru Concept

The model allows customers to order food and beverages as well as perform curbside pickup.

Planning for What’s NEXT

Control what you can and stay agile serve as a few ideas to come from the inaugural FER Virtual NEXT.

Focus On: K-12 Foodservice

Schools focus on meal pickup sites now, and look for ways to safely feed students when they return.

3 Foodservice Trends That May Transcend the Pandemic

While social distancing has stopped certain foodservice trends in their tracks, the phenomenon is pushing others to the forefront.

Retooling for Takeout

How Daily Grill supported the sudden shift to takeout and delivery amid the COVID-19 pandemic.

From the Editor: Post-Pandemic Themes Emerge

Self-serve stations and the dining room as we know it may be over, at least for the near future.

What’s Next in Energy Efficiency

Energy Star-rated equipment mandates in multiple states and gas bans in select U.S. cities signal changes could soon arrive in areas where you design and equip foodservice operations.

Design Boot Camp Touches on Trends

Experts look at the intersection of menu and restaurant design.

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