Foodservice Equipment Reports
SEPTEMBER 1, 2024
For some, the end of summer marks the start of a new fiscal year; for others, it means four months to close out their current one. Whichever boat you are in, we all know the September-to-December time frame is a crucial one for any FE&S business.
Culinary Services Group
SEPTEMBER 1, 2024
Japanese soufflé pancakes are a fluffy, airy version of traditional pancakes, known for their light and delicate texture. They are made by folding whipped egg whites into the batter, which gives them a soufflé-like rise. Cooked slowly over low heat, these pancakes are thick, tender, and often served with toppings like fresh berries, whipped cream, or syrup.
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Foodservice Equipment Reports
SEPTEMBER 1, 2024
Black magic has no place in a restaurant. However, when coffee beans are automatically ground and brewed to predictably meet peak demand, then dispensed to-order in as little as 10 seconds, witchcraft may seem likely. Fear not, though, as the apparent magic is all in the machine: a high-volume bean-to-cup coffee brewer.
The Restaurant Technology Guys
SEPTEMBER 1, 2024
Welcome back to the Restaurant Technology Guys podcast! We appreciate you joining us today. As always, we value your time and are grateful for your presence. In this episode, we introduce Shereen Qumsieh, co-founder of Akira, a revolutionary product in the restaurant reputation management space.
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
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Foodservice Equipment Reports
SEPTEMBER 1, 2024
What’s in a name? A lot. Just ask Dan Henson Sr. and Dan Henson Jr., founders and owners of Arts & Central, a higher-end casual dining spot in Sarasota, Fla.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Foodservice Equipment Reports
SEPTEMBER 1, 2024
Refrigeration, a staple in back-of-house equipment lineups, is increasingly making its way up to the front-of-house due to changing consumer habits and a growing demand from operators. One of the biggest trends in restaurants over the past few years is the rise in off-premise dining.
Foodservice Equipment Reports
SEPTEMBER 1, 2024
For many restaurant operators, growing their unit count marks a top priority, if not goal No. 1. One QSR brand I’ve noticed doing things a little differently is Smalls Sliders. The brand, debuting in 2019, relies on 750-square-foot shipping containers, which it calls “cans,” to open new stores.
Foodservice Equipment Reports
SEPTEMBER 1, 2024
Another taco chain is sampling AI at the drive-thru. Earlier this summer, Taco John’s expanded its use of AI voice technology to more units, and now Taco Bell is, too. Currently, about 100 Taco Bells across 13 states have implemented the technology and the chain says it will add the tech to hundreds of U.S. units this year.
Foodservice Equipment Reports
SEPTEMBER 1, 2024
You started out as a registered dietitian. What role has that played in your career as a consultant? My background has enabled me to bring a different perspective to foodservice design, with a focus on food as wellness.
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Foodservice Equipment Reports
SEPTEMBER 1, 2024
In simpler times, people would meet and chat around a soda fountain. Now, a meeting spot might be a kiosk where a robot makes you a cold beverage. Equipment innovators are thinking through how customers want beverages away from home, including where, when and what kind of sips they are seeking.
Foodservice Equipment Reports
SEPTEMBER 1, 2024
Manufacturers continue to grow their ventless equipment offerings, delivering a world of possibilities to operators. Most recently, the category expanded to include an open canopy hood that can accommodate high-volume frying and protein cooking at the same time. It also now includes an oven with four cooking chambers, using convection or impingement, in one footprint.
Foodservice Equipment Reports
SEPTEMBER 1, 2024
It was just one year ago that Strata Group Purchasing Organization rebranded. But in that time, it has transformed in many ways, all to better serve its dealer members and vendor partners.
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