Design Trends
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.
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…
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…
Focus On: Bars
Today’s bar patrons expect it all: a safe and comfortable environment, immersive drinking experiences and high-end beverage offerings.
9 Ways To Trim Ticket Times
Foodservice consultants point to design and operational improvements that help speed service.
Focus On: Military Foodservice
When you think of military foodservice, you might envision the traditional mess hall, with thousands of meals served to troops in mere minutes.
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.
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