As the hospitality industry continues to be hit hard by labor shortages and the lingering effects of travel restrictions, hotel restaurant operators need every convenience
This past year, many kitchens have had to find ways to get more done, but with less staff—and without sacrificing flavor or quality. Many operators
The COVID-19 pandemic has shifted the way customers interact with their communities and the way they dine. According to a survey by Technomic, 47% of
Catering is becoming a bigger part of many restaurants’ business these days. According to data from the International Foodservice Manufacturers Association (IFMA) and Datassential, foodservice
The initial scramble of 2020’s shutdowns brought tumult to foodservice operations of all kinds—but now that the dust has settled, it’s likely that some of
With the growing appeal of plant-based eating, today’s health-conscious consumers are looking for nutritious meals that focus more on vegetables and less on meat. 36%
