Off-Premises Sales not Enough to Offset Lost on-Premises Business

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With on-premises capacity limited – and sometimes nonexistent – during the pandemic, restaurant operators had no choice but to sharpen their focus on off-premises business. This was particularly true in the full-service segment, with roughly one-half of operators saying they devoted more resources to expanding the off-premises side of their business since the beginning of… read more

When Normalcy Returns, don’t Expect Customers to Shift Completely Back to in-house Dining: Delivery has Become an Essential Growth Driver

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Restaurant operators say the year of pandemic-related shutdowns has changed habits and preferences. And those changing consumer trends are reshaping the industry, from the way restaurants operate, to their dependence on off-premise and the design of brick-and-mortar locations. As the COVID vaccine reaches more people and the economy settles into a new post-pandemic sense of… read more

The Reupped Legislation from the Original 2020 RESTAURANTS Act would Distribute Grants of up to $10 Million to Small Restaurants and Restaurant Groups

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After Congress reintroduced the RESTAURANTS Act to provide long-term relief to restaurants as a bipartisan, bicameral effort, and the Senate separately passed the budget resolution amendment for restaurant industry relief during the week of Feb. 4, the $25 billion RESTAURANTS Act is one step closer to passing in Congress after the House Small Business Committee… read more

Best Ways to Clean your Conveyors the Right Way

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Sanitation crews should follow the plant’s sanitation standard operating procedures (SSOPs) and the recommendations from the chemical suppliers, Food and Drug Administration (FDA) or the US Department of Agriculture. “The FDA is mostly concerned with the transfer of chemicals and elements from one product to the next or when the sanitizer didn’t get completely rinsed… read more

Trays and Baskets may be a Weak Point in Food Safety

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When the topics of sanitation and maintenance come up in a commercial bakery, the trays or baskets that deliver finished product to the bakery’s customer usually aren’t top of mind. As pieces that go out into the world and then return to the bakery — bringing back with them anything they encountered along the way… read more

Restaurants Adapt to Covid with Virtual Locations and Off-Premise Services

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Restaurants Adapt to Covid with Virtual Locations and Off-Premise Services Legacy pizza chains have done off-premise right for decades, from proper food preservation to a brand-friendly last-mile experience. In our current reality, the rest of the industry is in a quick rush to catch up and adapt to optimize their brand experience from end to… read more

Middleby Acquires Wild Goose Filling

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Middleby Acquires Wild Goose Filling. The company brands are Wild Goose, Inline Filling Systems, and Meheen which together generate $35 million in annual revenues. “Wild Goose Filling is the domestic market leader in craft beverage filling and canning. The company has industry-leading technology serving the fast-growing craft beverage market which includes beer, seltzer, cold brew,… read more

Middleby Acquires United Foodservice

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Zhuhai Guangdong China-based United Foodservice is a leader in the design, manufacture, and supply of countertop commercial foodservice equipment with recent annual revenues of approximately $10 million. “This strategic acquisition expands our capabilities in a key global location and high-demand market. We expect continued growth in Asia and this acquisition strengthens our capabilities to best… read more

Restaurant Operators Brace for a Bitter Winter

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Vaccines to combat COVID-19 were being rolled out, but it was expected for the next several weeks, though much if not all the winter, pandemic cases, and related deaths may continue to rise. In response, governments at state, county, and local levels were tightening limits on social gatherings, including indoor restaurant dining. Outdoor dining on… read more

20 Restaurant Brands that Unveiled new Store Prototypes this Year, from KFC to Burger King to Chipotle

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Quick-service, fast-casual and casual-dining restaurants were all impacted by the COVID pandemic, forcing a change in future store designs to accommodate more technology and less dine-in. Fast-casual and fine-dining brands alike dove into drive-thru experiences, while quick-service brands revamped menus for ease of operation and lower operational cost. Others leaned into technology with the use… read more