News & Insights

3 ways correctional facilities are improving foodservice

New trends and innovations in the area of equipment and supplies are helping reduce labor costs, food waste, energy, gas and (…)

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Boomer bites, senior snacks: A look at popular foodservice trends among America’s seniors

As one of the nation’s largest living adult generations, Baby Boomers are a huge slice of the customer pie for foodservice (…)

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5 times new E&S justifies menu price hikes

Most foodservice operators, the thought of raising menu prices is shudder inducing. But if there’s one thing consumers have (…)

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Grab-and-go trends trigger shifts in equipment needs

Schedules are packed – and hungry consumers are turning in droves to grab-and-go to find the quick cuisines they crave. Meeting (…)

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Equipment Spotlight: Steam Kettle

Whether you’re overseeing a restaurant, a university kitchen, or a correctional facility’s foodservice operation, one thing (…)

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12 stats for corrections foodservice

The pressure is on for corrections foodservice operators to succeed on razor-thin margins. Furthermore, a focus on restrictions (…)

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Convince your boss: choose your best reason to attend

Bosses are busy people. So busy, sometimes, that a smart business opportunity might be overlooked – like sending you to The (…)

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Foodservice equipment for food halls

Trend watch: Food hall mania

While it’s easy to look at food halls as the new food court, don’t expect to find the fast food and large chains you (…)

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2017 The NAFEM Show

What are you looking for? 2017 attendees speak out

People come from all over the country (and world) to see the latest foodservice equipment and supplies at The NAFEM Show. We (…)

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