he food and beverage industry faces constant change and various challenges but that hasn’t stopped the industry from flourishing. The 2019 worth of the restaurant industry is $863 billion, which is up from 2018’s value of $825 billion. As a whole, the business will continue to thrive, but independent restaurants will feel the impact of shifting […]
Covid Spotlight: FDA Approval of Pfizer Shot Could Mean More Mandates
The agency’s move could persuade holdouts and spur more businesses to require COVID-19 vaccinations. August 24, 2021 ALEXANDRIA, Va.—The U.S. Food and Drug Administration (FDA) yesterday granted full approval to the Pfizer/BioNTech COVID-19 vaccine for people age 16 and older, which could encourage vaccine-hesitant Americans to get their shots and pave the way for more businesses and […]
Technology Spotlight: Sweetgreen to acquire robot-powered Boston restaurant Spyce
Spyce is an automated fast-casual ‘better for you’ bowl concept with two locations in the Boston area Joanna Fantozzi | Aug 24, 2021 Los Angeles-based fast-casual restaurant chain Sweetgreen announced Tuesday the imminent acqusition of Spyce: a two-unit lunch bowls based out of Boston. Spyce has similar DNA to Sweetgreen, with its focus on grains and greens, […]
COVID SPOTLIGHT: COVID-19 Are All Those Plexiglass Barriers in Restaurants Actually Keeping Anyone Safe From COVID-19?
The latest research indicates not only are the now-ubiquitous plastic dividers ineffective at containing virus-loaded aerosols, they might disrupt airflow that would disperse the virus by Terrence Doyle EATER Aug 20, 2021, 9:00am EDT If you’ve spent any time inside bars or restaurants during the pandemic, you’ve almost certainly encountered a space chopped up by […]
Non-Com Spotlight: Top takeaways from chefs across the noncommercial spectrum
In a virtual idea exchange, chefs from colleges, healthcare, K12 and more revealed the recent successes and challenges their dining programs are facing. By Patricia Cobe on Aug. 19, 2021. FSD Magazine When chefs from every segment of noncommercial foodservice get together, great ideas flow. Such was the case with a recent virtual meeting of chefs […]