Middleby acquires ice, soft serve, slush equipment maker

June 30, 2022

The Middleby Corp. has acquired Icetro, a maker of ice, soft serve and slush machines used in commercial foodservice, for an undisclosed sum, according to a…

Ex Red Robin chief takes co-president role at Nextbite

June 30, 2022

Denny Marie Post, former CEO of Red Robin, has been named co-president at Nextbite.

Juice It Up opens in Santa Barbara County

June 29, 2022

Juice It Up has opened its first Santa Barbara County location in Santa Maria, California.

Middleby acquires auto-guided vehicle maker

June 29, 2022

The Middleby Corp. has acquired Proxaut, a manufacturer of automated guided vehicles for the food industry and industrial processing companies for an…

Mici Italian rebrands with new visuals, website

June 29, 2022

Mici Italian has rebranded in partnership with Denver-based branding company Wunder Werkz. The first completed phase of the rebranding included the launch of a…

How to fight supply chain issues in foodservice

by Mandy Wolf Detwiler — Editor, Networld Media Group

Supply chain issues continue to plague both operators and distributors. Consider these tips to help ease the pain.

Older Gen Z consumers aren’t hitting restaurants like earlier generation

June 28, 2022

While older Gen Zers should be hitting their peak restaurant visit stage, their visits are much less than the previous generation at their age.

How to make your people your best assets

June 28, 2022

Ask any restaurant operator what their biggest challenges are, and you will likely hear "recruitment and retention." Finding good employees is challenging.

5 ways to help your seasonal restaurant thrive

Stu Snyder, co-owner of Beal's Lobster Pier in Southwest Harbor, Maine, reveals what he did to keep his 90-year-old brand afloat during off-peak and…

TikTok star launches ice cream cake brand with Nextbite

June 27, 2022

Digital celebrity Dylan Lemay, known for his ice cream obsession, has partnered with Nextbite to offer a delivery-only Cake Cup Creamery dessert menu.

BurgerFi, Anthony's launch co-branded Visa card

June 27, 2022

BurgerFi International Inc., which owns BurgerFi and Anthony's Coal Fired Pizza & Wings, has partnered with Imprint to launch The BurgerFi and Anthony's…

Au Bon Pain opens 1st location since sale to Ampex Brands

June 27, 2022

Au Bon Pain has opened its first location since being acquired last year by Ampex Brands, a franchisee of YUM Brands and 7-Eleven stores.

Chipotle workers at Maine store aim to unionize

June 24, 2022

Employees at the Chipotle Mexican Grill store in Augusta, Maine are taking the first step toward unionizing in petitioning a federal labor board to hold a…

Franklin - Simple Solutions for Smarter Kitchens

If there’s a problem in your kitchen, Franklin has the solution. From time-saving products like the Baffle Boss to timekeeping accessories like our 4-in-…

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Metaverse in play with restaurant consumers

June 21, 2022

More than a third of consumers, 38%, that already participate in the metaverse are willing to integrate restaurant purchases into the mix and 20% of restaurant…

How Great Greek CEO is controlling costs

Bob Andersen, brand president of The Great Greek Mediterranean Grill, suggests strategies for coping with the far-reaching cost increases hindering…

Just Salad serving Regenerative Organic Certified quinoa

June 21, 2022

Just Salad, a fast casual restaurant concept with a mission to make health and sustainability possible, has launched a summer menu, featuring SIMPLi…

Soupergirl fighting 'modern-day slavery' in vegetable farming

June 20, 2022

Washington D.C.-based Soupergirl's "Fair Food certified" gazpachos are now available in select Whole Foods Market stores.

Webinar deep dives into restaurant recovery data

by Mandy Wolf Detwiler — Editor, Networld Media Group

The restaurant industry is slowly recovering. R.J. Hottovy of Placer deep-dives into the statistics and offers a glimpse into the mechanisms behind the…

How 1 chef maximizes sustainability efforts

Andrea Cuellar, culinary director of Sweetfin, reveals three ways restaurants can maximize sustainability.