Global Foodservice News
Carrier Passes DOE Commercial Building HVAC Challenge Lab Evaluation
CHARLOTTE, North Carolina — Carrier Global Corporation announced the latest milestone as part of the U.S. Department of Energy’s (DOE) Commercial Building HVAC Technology Challenge. Carrier has passed DOE testing for a 15-ton rooftop unit in the DOE challenge. With this completion, Carrier is one of the only manufacturers to complete testing in both the…
Read MoreACCA and PHCC Poised to Pursue Strategic Collaboration
The leading organizations representing plumbing and HVACR contractors in the United States have launched a strategic collaboration as a part of their shared mission to strengthen the contracting industry. As the two most established trade associations in the plumbing, heating, and cooling contracting industry, the Plumbing-Heating-Cooling Contractors Association (PHCC) and the Air Conditioning Contractors of…
Read MoreEPA launches initiative to strengthen U.S. drinking water systems
The U.S. Environmental Protection Agency (EPA) has launched a new initiative designed to strengthen federal support for drinking water and wastewater utilities nationwide, aiming to improve compliance with the Safe Drinking Water Act while helping communities modernize aging water infrastructure. Announced March 4, the initiative, Real Water Technical Assistance (RealWaterTA), refocuses federal resources on technical…
Read MoreWhat GLP-1 is Teaching Restaurants About Menu Design
Restaurants once again have a choice about how they approach diners. For decades, restaurants have been able to react to diet trends with visible signals and callouts. Menus at Applebee’s carried Weight Watchers logos. Brands tied emotions to the calorie counts, such as Chili’s Guitless Grill. “Under 500 calories” badges appeared next to entrées. These…
Read MoreCocoa Beans Rot and West African Farmers Seek Other Options After Commodity Crash
Global chocolate makers, meanwhile, are scrambling for supplies. KONA, Ghana (AP) — Manu Yaw Fofie was born into the cocoa farming business, but the land bequeathed to him has become more of a burden than a blessing. A sharp fall in cocoa prices over the past year has left beans rotting in some West African…
Read MoreBeyond Meat Drops the ‘Meat’ From Its Name as It Expands to Plant-Based Drinks and Snacks
The company has introduced a protein drink and plans to release a protein bar this summer. Beyond Meat is dropping “meat” from its name as it moves beyond the struggling market for plant-based burgers, sausages and tenders and expands into new categories like protein drinks. The company, rebranded as Beyond The Plant Protein Co. —…
Read MoreClooney and Casamigos Co-Founders Introduce Non-Alcoholic Beer Brand
Crazy Mountain will debut in select U.S. markets this year. The trio that co-founded tequila brand Casamigos more than a decade ago this week launched a new beverage brand targeting the alcohol-free segment. Crazy Mountain non-alcoholic beer, founded by actor George Clooney and entrepreneurs Rande Gerber and Mike Meldman, is a “premium non-alc lager-style brew”…
Read MoreHow Unified Customer Experience Management Is Driving Restaurant Growth
The restaurant industry is filled with tales of visionaries — people who created new gastronomic experiences, dining adventures, and global chains. Now, another kind of visionary is uniquely positioned to own the future: the restaurateur who uses AI to unify the customer experience. When an establishment operates through unified customer experience management (UCXM), it understands,…
Read MoreFOH and BOH: Definitions, Differences, Responsibilities & How to Manage
A food service business such as a restaurant has a very fast-paced environment that the restaurant owner must properly manage. To do this, managers must be aware of the core responsibilities of the two main sections of any food business – the FOH and BOH. To provide excellent service, food managers must consistently monitor each…
Read MoreWhere ‘Wow’ Factor Design Meets Operational Discipline
Two powerful forces are reshaping how restaurants capture guest attention, create emotional resonance, and maintain operational sustainability. On one side is a cultural shift toward bold, immersive, and expressive experiences. On the other is a pragmatic push for efficiency, margin protection, and format evolution. Together, these dynamics reveal an industry that is getting braver and…
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