Many operational changes brought on by the pandemic are here to stay. That’s one of the findings of a recent study by Zenput—a tech platform that works with large restaurant and retail chains in operations execution solutions—and foodservice consulting firm Technomic.
As the long, painful pandemic lockdown more broadly lifts across the U.S., restaurants and catering businesses are anticipating the return to normal as much as their customers.
Depending on where you live in the United States, hailstorms may be a frightening threat—or something that rarely crosses your mind.
There’s no doubt about it—people will pay for convenience. The global meal kit delivery services market is expected to grow from $10.26 billion in 2020 to almost $20 billion by 2027, according to Grand View Research.
The COVID-19 pandemic changed a lot in our world, but has it changed what restaurants and caterers are looking for in foodservice equipment?
Absolutely, say manufacturers. CFE talked to executives from five companies in the industry who say foodservice operators are looking for professional kitchen equipment that’s flexible, labor-saving, economical and eco-friendly, and that cleaning and disinfectant features are more important than ever.
For a lot of caterers, running their companies during the COVID-19 pandemic felt like trying to navigate their way home through a raging forest fire.
