Event Coverage

5 Things To Know About The NAFEM Show

It’s been a rocky year and a half, but many manufacturers—deemed essential businesses—kept going, creating new products. It’s showtime.

Three key considerations for educational foodservice

During the past year, school foodservice directors approached feeding students and staff with care and creativity. As students return to campus into a still-changing environment, the dining model needs to stay flexible. Read these approaches to offer engaging foodservice in evolving times across all education environments: Grab-and-go is still paramount Restrictions on density and distance…

Dine-in or delivery, by design

Dining has taken on a different meaning for many Americans. In 2020, nearly 90% of consumers ordered takeaway, delivery or assembled a meal kit — and diners across all locations and age groups plan to keep mixing up their options going forth. It’s up to forward-thinking foodservice operators to consider how to appeal to all…

5 Key Takeaways From FER’s Virtual NEXT Event

From the U.K. to Nashville, Tenn., and beyond, challenges and changes in the foodservice industry have more parallels than one may suspect.

A Seat at the Table—How, Why Restaurants Should Join Social Justice Efforts

Restaurants, though largely relied upon to satiate appetites, are not without their unique underlying identities—and customers are increasingly conscious of aligning themselves with brands that reflect their own personal values.

2021’s Top Equipment and Supplies Trends

This past year, you learned a lot about your operation and your equipment and supplies needs. You’ve learned what you can let go of and what you can’t do without. Some tools have revealed themselves as real workhorses, while others just became clutter. Get it all done, with safety and savvy So much of the…

5 Key Areas to Help Manage Your Online Ordering Boom

Many foodservice operations watched online ordering grow their revenue during the past few years. However, during the pandemic, online ordering became one of the only ways diners could connect with eateries, at all. According to Datassential, 86% of consumers got food from an eatery by delivery, pickup, drive-thru or a meal kit in the last…

Be at the Center of the E&S Solutions for Your Operation

During the past year, our industry has experienced tremendous personal and professional loss. We’ve rallied and creatively worked together to move forward. We can’t wait to see you this August as we bring the industry safely together to explore foodservice E&S opportunities. Explore smarter equipment solutions Equipment and supplies choices need to be more strategic…

Steel Shortages, More Constrain Manufacturers’ Operations

Amid multiple supply shortages, shipping struggles and more, NAFEM surveyed manufacturers to better gauge the current impact on their businesses.

What Restaurants Need to Know, Do For Workplace Safety Compliance

Melanie L. Paul and Chris Schlag, of Jackson Lewis, share best practices for restaurants in a webinar titled “Serving Up OSHA Compliance: How to Operate Safely in the Pandemic.”

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