Global Foodservice News
What Contractors Want: Rheem Shares Insights on Product Design and Hydronic Trends
Patrick McLaughlin discusses common field issues, evolving efficiency requirements and the technologies changing hydronic systems. Key Highlights The installation mistakes Rheem sees most often—and how contractors can avoid them Why connected equipment is changing service calls, diagnostics and customer support What Rheem expects to reshape the hydronics market over the next five years Rheem Rheem…
Read MoreTrane Technologies and Valent Announce Exclusive Supply Agreement
Trane will become the exclusive channel for Valent-branded products in the U.S. and Canada. Trane – by Trane Technologies, announced that Trane U.S. Inc. has entered into a new supply agreement under which Trane will become the exclusive channel for Valent-branded products in the United States and Canada effective May 18, 2026. The agreement brings…
Read MoreWinsupply Inc. and Jordan Anderson Racing Bommarito Autosport Launch ‘Win With Winsupply’ Program with Andrew Patterson
Winsupply Inc. today announces the launch of its ‘Win with Winsupply’ program through a new sponsorship of Jordan Anderson Racing Bommarito Autosport and its No. 32 Chevrolet program for the 2026 NASCAR O’Reilly Auto Parts Series season. Winsupply will carry branding on the No. 32 Chevrolet – driven by Andrew Patterson – during six races…
Read MoreKroger to Spend $100 Million to Reduce Refrigerant Leaks
DOJ says grocer failed to promptly repair R-22 leaks for almost 10 years The U.S. Department of Justice (DOJ) recently announced a proposed settlement with The Kroger Co., resolving alleged Clean Air Act violations at grocery stores nationwide. Under the proposed consent decree, Kroger will spend an estimated $100 million over the next three years…
Read MoreThe Marketing Playbook Fueling Dutch Bros’ National Expansion
As the beverage chain races toward national expansion, CMO Tana Davila is helping scale the brand’s people-first identity without losing the culture that made it resonate in the first place. Tana Davila was not a coffee drinker. Not for the first 30 years of her life—until one particularly tired “mom morning,” when a colleague introduced…
Read MoreHow to Meet Consumers’ Clean Caffeine Goals
Behind how caffeine behaviors are shifting and what that means for operators. The morning daypart remains beverages’ most dependable profit engine, but it is no longer a guaranteed win for programs that treat caffeine as a blunt tool. Consumers still want energy early, yet they increasingly want that energy to come with a cleaner story,…
Read MoreEurope’s fast food menu trends may be heading for U.S. shores
QSR operators looking for the next menu sensation may want to consider the crousty or a dip flight, just two of the items trending across the Atlantic. Fine dining chefs have long looked to Europe, especially France, for menu inspiration. Not so much fast-food burger, chicken and pizza concepts. For them, Asia seems to have…
Read MoreWhy Cleanliness Still Equals Brand Reputation for Restaurants
The cleanliness of facilities is doing far more work than most businesses realize. It is not just a maintenance standard or an operational detail, it is a signal. And increasingly, it is a defining element of brand reputation. Cleanliness consistently ranks at the top of what shapes customer satisfaction, influencing how people perceive and remember…
Read MoreRiding the Retro Wave
Seeing the the salad bars, Tiffany lamps, and red plastic cups at a number of Pizza Hut restaurants evokes a sense of nostalgia for diners. In this CBS News piece, Tim Sparks, president of Daland Corporation, notes that these Pizza Hut Classic locations are now among their top-performers with some customers travelling for hours just…
Read MoreWhy Restaurants Need to be More than Food to be Successful in Growing Markets
As a restaurant owner, I know success hinges on creating a full, memorable experience that goes beyond the menu In a city like Charlotte, which is seeing its food and beverage scene grow rapidly. Of course, the food has to be consistent and craveable, but it’s really about building connections with guests and creating intentional…
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