Perspectives

Over the years, drive-thru as a sales channel has been the cornerstone of many successful quick-service restaurants. During the pandemic, though, the importance of drive-thru sales became even more important when this form of service became one of the only ways customers could get food from restaurants. While all of this may seem alluring to some, never lose sight of the simple fact that a poorly designed and poorly run drive-thru will impact a r...

Simulations are all around us.

December retail sales fell from November but rose from December 2020. TGI Fridays explores a new format. Introducing HiBar Hospitality Group. These stories and more This Week in Foodservice.

Restaurant industry performance remains mixed. Operators come to terms with the latest vaccine requirements. Digital salad bars come to six East Coast Grocery stores. Pink’s Hot Dogs honors the late Betty White. These stories and more this week in foodservice.

Lenny Douglass, Bargreen Ellingson

Marcus Calverley, Kessenich’s Foodservice, Design Equipment and Supplies

The idea of automating foodservice operations by using robots is nothing new. Most everyone in the foodservice industry likes to reminisce about seeing burger or pancake flipping robots at various times at the National Restaurant Association Show in Chicago. Yet outside of a salad-making robot that came of age at the NRA Show a few years ago, the fact remains widespread automation has been slow to catch on in the foodservice industry.

As the year drags on two main issues continue to dominate the conversation throughout the foodservice industry: supply chain and labor.