Design Trends
Smoothie Factory Expands Equipment Lineup
Originally a juice bar concept, the brand will lean on this equipment to offer guests grilled “folds,” toast options and salads.
McDonald’s To Test Small Format Concept
Even though it’s focused on opening traditional units, the chain aims to test and learn new ways to meet customer needs.
Freddy’s Pivots to Meet Consumer Preferences
Design tweaks, plus hot- and cold-side equipment additions, meld to make operations run smoothly at the prototypical location in Belleville, Ill.
Focus On: Limited Service Restaurants
From growth at the drive-thru to leveraging technology, here's what's buzzing in the LSR segment.
2023 The NAFEM Show Guide: Equipment Trends Consultants are Buzzing About
Consultants point to today's equipment trends, and what operators can expect to see at The NAFEM Show.
Focus On: Full-Service Restaurants
There’s a new energy around the full-service dining sector, and it’s driven by a willingness to adapt to swift sea changes. “Typically we were seeing about 5%-10% of our sales as carryout pre-pandemic,” says Bob Bafundo, COO of Wings and Rings. “Since COVID, we’ve seen weeks and months where we’ve more than doubled, sometimes even…
Focus On: Senior Living
Everything from the preferences of baby boomers to staffing shortages are driving innovation in this segment.
Anatomy of an Allergen-Sensitive Station
Simple Servings, an allergen-sensitive station, takes measured steps to reduce diners’ allergen risks.
Joe Schumaker’s Take on the Future of Catering
FER checked in with Joe Schumaker to get his unique take on how far catering has come—and where it’s headed.
- Advertisement -
- Advertisement -
TRENDING NOW
- Advertisement -
- Advertisement -
- Advertisement -
- Advertisement -
MANUFACTURERS
[fmsf_search_field search_page="/manufacturers/" placeholder="E.g. Hot Holding Equipment, Ice Machines"]
SERVICES
[fmsf_search_field search_page="/services/" placeholder="E.g. Consultants, Buying Groups"]