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

For many of the 102 million people who tuned in to the Super Bowl this past weekend, the game probably didn’t seem much different than those in years past. However, anyone who attended the game and marked the occasion with a meal at the stadium was part of a moment that made Super Bowl history —… read more

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

According to The NPD Group, there were more than 460 billion in- and away-from home eating and drinking occasions in 2018. And it’s been well documented where the shift is taking place. Restaurant visits from 2014–2018 declined by more than 700 million, per NPD, while 14 percent of in-home occasions included at least one item… read more

In a hip hotel in Chicago’s West Loop, nestled among more Michelin-starred restaurants than I can count, KFC has presented me with a carefully plated presentation of chubby chicken chunks on a rectangular white plate. The first is your standard, plain tan. The second, a honey BBQ. The third, drenched in buffalo sauce. And the… read more

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

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

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, 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