Design
February 23, 2021
High Off-Premise Demand Is Here to Stay, Say Chains
Recent moves/statements from Taco Bell, Jack in the Box and Cheesecake Factory suggest that high off-premise demand is here to stay post-pandemic.
February 15, 2021
Food Hall Designed for Post-COVID Dining Coming to Tennessee
Marble City Market will feature enhanced ventilation, generous outdoor seating, integrated online ordering and contactless payment systems.
February 3, 2021
Big Chains Rev Up Drive-Thru and Drive-Up Options
Starbucks, Chipotle and McDonald’s start year by discussing plans for in-car convenience.
January 4, 2021
New Way at Roti
Roti Modern Mediterranean’s new prototype centers around improved off-premise services and a reimagined customer-facing makeline.
January 4, 2021
The State of Connected Kitchens
The foodservice equipment-and-supplies industry continues to make strides toward a connected kitchen—all to benefit operators.
January 1, 2021
Focus On: Convenience Store Foodservice
Foodservice is a continued focus for convenience store operators this year and beyond.
December 23, 2020
Operators Share Tips for Digital-Forward Models
Ghost kitchens, virtual restaurants and digital drive-thrus led the discussions at FER’s latest virtual event.
December 1, 2020
7 Dining Trends That Will Matter in 2021
From outdoor dining setups to more virtual restaurants, industry watchers expect these trends to help restaurants bounce back post-pandemic.
December 1, 2020
2021 State of the Foodservice Equipment Industry
Nobody thought 2020 was going to be entirely smooth sailing. Even in what now seems the rosy glow of a year ago—with the U.S. in a record-breaking economic expansion and individuals seeing moderate growth in real disposable personal income—2020 held the prospect of continued labor challenges (thanks to 50-year-low unemployment), trade uncertainties and a contentious…
December 1, 2020
Quick-Service Concept Hiya Taco Powered by Back-of-House Cook-Chill System
When Toro Taco Restaurant Group was brainstorming new concepts that would be easier to operate and more cost-effective for future growth, they came up with a quick-service concept called Hiya Taco.
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