Design Trends
April 11, 2023
Freddy’s Pivots to Meet Consumer Preferences
Design tweaks, plus hot- and cold-side equipment additions, meld to make operations run smoothly at the prototypical location in Belleville, Ill.
December 1, 2022
Focus On: Limited Service Restaurants
From growth at the drive-thru to leveraging technology, here’s what’s buzzing in the LSR segment.
December 1, 2022
2023 The 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.
September 1, 2022
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…
August 1, 2022
Focus On: Senior Living
Everything from the preferences of baby boomers to staffing shortages are driving innovation in this segment.
June 10, 2022
Chicago Is Now Home to the First Panera To Go Concept
Panera Bread is shaking it up—again.
June 6, 2022
Anatomy of an Allergen-Sensitive Station
Simple Servings, an allergen-sensitive station, takes measured steps to reduce diners’ allergen risks.
June 6, 2022
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.
April 1, 2022
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…
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