Global Foodservice and Equipment Newsletter – February 15, 2020 Edition

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To Our Valued Subscribers: First, a slightly belated but Heartfelt Happy Valentines to our clients and candidates. We do love you for sure. Without your continued support, we cannot be a presence in the Foodservice, HVAC, smallwares, product development and supply chain disciplines. THANK YOU!! While Valentine’s Day recalls images of caring and affection, a… read more

Who Regulates Ghost Kitchens?

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Whether it’s called a ghost kitchen, virtual kitchen or cloud kitchen, these spaces are difficult to define, and perhaps even harder to regulate. But the New York City Council’s Small Business Committee gave it a try. A ghost kitchen by any other name is a kitchen housed outside of the walls of a brick-and-mortar storefront, and… read more

Craig Wilson Reflects on 20 Years as American Recruiters Franchise

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  – Craig Wilson, CFSP, American Recruiters Franchise Owner – CHICAGO   It was May, 1999, and I was finishing up a consulting project for Carl Carieri, who was at the time, the co-owner with Gino Scialdone, of American Recruiters. Their successful Executive Search Firm was positioning itself to roll out a franchising model for… read more

Expanded Plant-Based Options, Elevated Kids’ Fare and Alcohol-Free Beverages are on the Menu for 2020

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Here’s a look at three of the top trends you can expect to see in foodservice and food retail in 2020. Plant-based, the next generation: plant foods — especially meat alternatives like the Impossible Burger — were one of the biggest trends in food this year. In 2020, chefs and food brands will continue to… read more

The Dark Side of Plant-Based Food: It’s More About Money than you May Think

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If you were to believe newspapers and dietary advice leaflets, you’d probably think that doctors and nutritionists are the people guiding us through the thicket of what to believe when it comes to food. But food trends are far more political—and economically motivated—than it seems. From ancient Rome, where Cura Annonae—the provision of bread to the… read more

Inside Look: Chipotle Mexican Grill Debuts Modern Prototype Store

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Chipotle Mexican Grill recently remodeled a store near the fast-casual chain’s Newport Beach headquarters, a major top-to-bottom overhaul that features pick-up shelves at the front entrance, a mix of barstools and community tables and a lower glass partition along the dine-in queue. Does this store represent the look of Chipotle’s next generation of stores? It’s… read more

Taco Bell Has Developed a Meat Substitute that Looks and Tastes like Ground Beef

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Taco Bell, which has yet to jump on the plant-based protein trend, has developed two meatless menu items for international consumers including a Crunchy Taco filled with “meat” made of pulled oats and legumes. The meatless plant-based ingredient, which looks and tastes like ground beef, is seasoned with Taco Bell’s proprietary spices. The taco is topped with shredded… read more