Design Trends
Anatomy of an Allergen-Sensitive Station
Simple Servings, an allergen-sensitive station, takes measured steps to reduce diners’ allergen risks.
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.
9 Ways To Trim Ticket Times
Foodservice consultants point to design and operational improvements that help speed service.
Focus On: Stadium Foodservice
”It used to be you went to a ballgame and had a hot dog and a beer, and you were happy and that was it,” says Chris Bigelow, president of The Bigelow Cos.
Focus On: College and University Foodservice
Campus dining halls contend with the restaurants and apps students relied on during their months of virtual learning.
Focus On: K-12 Foodservice
School foodservice operators continue to adapt to the changing needs of students.
Bright Future: The State of Energy Efficiency
Energy efficiency is becoming a more immediate concern as manufacturers, utilities and local governments are offering both new incentives—and in some cases, new mandates—for kitchen equipment to use less energy.
Portillo’s to Open Pickup, Delivery Only Location
American fast-casual restaurant chain Portillo’s is set to open its first-ever pickup and delivery only location in Joliet, Ill. Following the lead of P.F. Chang’s To-Go and Lettuce Entertain You’s delivery-only concept, just two of the many restaurants that have launched delivery-only locations, Portillo’s announced it will open a Larkin Ave. and Route 30 location…
Krystal Launches On-the-Go Restaurant Prototype
Southern quick-service chain Krystal recently unveiled its new restaurant prototype featuring on-the-go elements.
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