10 Foodservice-Related Predictions & Recommendations for 2023
With a new year fast upon us, you can’t help but wonder what is in store for the foodservice industry in 2023. I am very optimistic about this year, both personally and professionally. For one, having lived the last few years, I am convinced the restaurant industry is so resilient and strong, that we can endure almost anything; sometimes we even come through trying times stronger than we were before.
Stability in the Supply Chain
Back in March of 2020, the notion of supply chain challenges associated with foodservice equipment and supplies seemed highly unlikely. Manufacturers’ capacity to produce such items was greater than operators’ ability to consume them. Then the pandemic hit and turned everything upside down. What once took weeks to produce now took months seemingly in the blink of an eye.
5 Forward-Thinking Chefs Share Their Equipment Wish Lists
For many in the hospitality industry — and, really, for many who aren’t — the constantly changing day-to-day challenges of the last few years led to an outlook primarily focused on the here and now. But as the storm gradually clears, there’s a return to looking forward. With that in mind, we reached out to chefs to talk about equipment on their wish lists, what they’d like to see in the future, and pandemic-inspired approaches that are still making a difference in their operations.
Supply Chain Issues: Looking Beyond Long Lead Times and Higher Prices
Supply chain issues have been a hot topic in the foodservice industry for the past few years. While most of the conversation and consternation have focused on longer lead times and higher prices, a handful of other broad issues continue to impact the individual links on the supply chain that provides foodservice operators with equipment and supplies.
Redefining the Fast Casual-Segment
Back when the phrase, ‘I know it when I see it,’ was first used it didn’t refer to fast-casual restaurants. But these days it easily could.
How Consumer-Facing Tech is Remaking Restaurants
The first of this two-part series examines customer-facing technology, including dine-in, online and takeaway experiences; changes in the drive-thru; and what’s happening with delivery.
This DSR of the Month was in the Right Place at the Right Time
Nick Taylor, CFSP, KaTom Restaurant Supply
Healthier K-12 Menus
Forward momentum on the school foodservice agenda continues to play out.
Mountain Mike’s Does More Than Deliver
This West Coast brand has invested in a new design and new talent, setting the stage for the chain’s eastward march.
The Great Equipment Rethink
Amidst all the changes that have buffeted foodservice in the past five years, operators have had to rethink their equipment from both an acquisition and usage standpoint. Here, four foodservice industry veterans weigh in on the state of equipment today.