Total Food Service

New Issue Alert! Total Food Service's July Issue features a special Q&A with Richard Schenkel, Founder & CEO of Phoenix3 Holdings as he forecasts the evolution of Senior Care Dining and Hospitality (pg 36). Highlights from the July Issue also include: • American Express Expands Reservation Portfolio With Tock Deal (pg 2) • Louisville Set To Host NACUFS 2024 (pg 4) • California Restaurant Association Wins Service Fee Battle (pg 6) • Six Flags Keeps Concessions Simple (pg 12) • Innovation Trends & Profit Strategies Take Center Stage at the National Restaurant Association Show (pg 70) #newissue #restaurantindustry #hospitalityindustry #foodserviceindustry

A guy walks into a bar. “Ow!” This old chestnut aside, courtesy of Michael Robertson who tends bar at the Polar Bar in the Arctic Club in Seattle, a man walking into a bar isn’t always a punny thing. At least not when it happens before opening hours. And that’s an age-old problem bartenders have faced for years; guests coming in and expecting to be served before the bar officially opens. Can this pre-opening customers problem be fixed or is it just one of the quirks of running a hospitality business? #preopenings #hospitalityindustry #bartenders

Exciting times are ahead for New School Foods, producer of whole-cut wild salmon from plants, as the company gears up for their upcoming launch in restaurants. #plantbased #salmon #foodserviceindustry

Smart restaurant operators understand that purchasing cheap equipment can end up costing you more in the long run. Henny Penny distributor HP Sales Northeast - High Quality Restaurant Equipment Solutions spoke to Total Food Service about how our equipment leads to increased efficiency, productivity, customer satisfaction, and savings: https://loom.ly/A8_VGL4 #foodservice #kitchens #foodserviceequipment

According to the National Restaurant Association’s annual Eating and Drinking Place Summer Employment Forecast, restaurant operators will add 525,000 jobs for the summer season. This is the first time on record that demand has reached this level two summers in a row. “Restaurant jobs are particularly valuable because employees can learn a host of skills in a short time that are investments for both their business and everyday life.” said Michelle Korsmo, President & CEO of the National Restaurant Association. #restaurantindustry #employement #restaurantoperators

There is no shortage of events for a chef to add to their already busy calendar. The annual Summer Fancy Food Show in New York City stands out as a preeminent venue for chefs to find companies and products from around the world. This show brings together a diverse array of vendors, offering everything from exotic spices to artisanal cheeses. Chefs can sample a wide range of products, allowing them to discover unique flavors and ingredients that they may not have encountered otherwise. Among the “must-see” stops at the annual event is always the Foods from Spain pavilion. To celebrate Spanish flavors, Foods From Spain has a mission to exhibit its wide range of different delectable Spanish cuisine for Spanish manufacturers to showcase their items to the U.S. market. Specialty Food Association #tradeshows #chefs #foodservice

Inflation has made consumers increasingly cost-conscious, which is changing their dining habits. By keeping up with these kinds of shifting restaurant consumer trends, you can ensure you’re giving your customers what they want so they choose your restaurant over the competition. To find out what consumers are looking for from restaurants, TouchBistro surveyed 1,500 diners in the U.S. and put their findings in the 2024 Diner Trends Report. Keep reading for the latest trends in the restaurant industry. #restaurantindustry #loyaltyprograms #consumertrends

In professional kitchens, the perception that gas surpasses electric is difficult to overcome. In food service, few images are more iconic than chefs cooking at gas stoves, whether heating sauté pans over white-hot flames or keeping a stockpot at an almost indiscernible simmer over gentle orange-blue flickers. With various advantages to consider, though, it may be time to shift the paradigm in favor of the all-electric kitchen, and Waring Products is assisting foodservice operators to help that transition with everything from induction burners and countertop ovens to griddles and sandwich makers. #ventless #commericalkitchens #cookingequipment

Nobody understands the foundation of that end-user/distributor relationship better than Dot Foods. The Chicago, IL based company looks at the company from a truly unique perch. Dot Foods in fact supports the nation’s distributors who ultimately provide the nation’s restaurants and foodservice operators with the food they serve dining patrons. The 64-year-old family-owned company – recently welcomed the newest solution to its portfolio: Choco, the leading global digital ordering platform for the food industry. In April, Dot Foods officially announced its strategic partnership with Choco, building on its legacy of innovative, distributor-first service in the food industry. #distributors #restaurantindustry #foodserviceindustry

In a market like the U.S. where more than 30% of food is thrown away, the need for solutions reducing food and energy waste is becoming increasingly urgent. With that focus the Securities and Exchange Commission (SEC) has updated their Scope 1 and 2 filing requirements regarding energy usage for larger corporations. One New York based firm has been at the forefront of helping large companies to create innovative sustainability strategies: HYDR8. The company has a line-up of novel kitchen improvements that promise to reduce energy consumption for firms. Hydr8’s RJ Bianculli ESA, LEED G.A. detailed the many energy-saving techniques implemented in the company’s revolutionary Zer0 Waste Pantry. #foodwaste #foodserviceindustry #sustainability