Since March 2020, the continued existence—let alone health—of the restaurant industry has relied upon off-premise sales.
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FER’s Multiunit Foodservice Equipment Symposium, a biennial event for foodservice equipment decision-makers, is scheduled for Jan. 17-19, 2022, in Tucson, Ariz.
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For many operators, the pandemic showed how indispensable a microwave oven can be as a piece of cooking equipment in its own right.
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Dennis Lock will serve as a national account executive, and Christopher Lustberg will serve as national sales manager for the Eastern region of the U.S.
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The holiday season is off to a good start for restaurants, according to Black Box Financial Intelligence’s latest “Restaurant Industry Performance Pulse.”
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Shake Shack is entering a new era in off-premise dining as it prepares to open its first-ever drive-thru location, which features a dual-lane ordering system and a separate kitchen for drive-thru customers.
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For several years now, the FER team has taken a moment to look toward the year ahead, and share what they’re watching, looking forward to or predicting for the foodservice industry.
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What a ride 2021 has been. The year started with the country in the midst of a COVID surge, with widespread office and school closures, and many jurisdictions mandating dining restrictions. By spring and early summer, as vaccination levels soared and COVID cases plummeted, foodservice industry sales quickly accelerated. Driven by a pent-up desire to…
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Though we still are dealing with COVID, to me, this holiday season looks very different than last year.
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When you think of military foodservice, you might envision the traditional mess hall, with thousands of meals served to troops in mere minutes.
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