Global Foodservice News
Presidential Heating & Air Conditioning Acquires Shipley, Expanding Plumbing and Whole-Home Services
Presidential Heating & Air Conditioning, a trusted home-comfort provider serving Montgomery County and the surrounding communities, today announced the acquisition of Shipley Plumbing, Heating & Air Conditioning, effective August 24, 2026. Shipley will become part of Presidential and transition to the Presidential name, expanding Presidential’s services to include plumbing, drain clearing, water heater maintenance, repair…
Read MoreTyson Foods Commits $1M To School Nutrition, Food Access Effort
Springdale, Arkansas-based Tyson Foods has committed $1 million over the next two years to the Harvest to Hallways initiative, an effort to improve childhood nutrition and food access. The funding will help expand student access to healthy school meals, support nutrition education and strengthen meal access in rural communities. The commitment will be distributed over…
Read MorePepsiCo ups delivery of diverse ingredients
PURCHASE, NY. — PepsiCo., Inc. delivered 79 billion portions of diverse food ingredients, including whole grains, plant-based proteins, fruits and vegetables in 2025, according to its latest ESG report. The total is more than halfway to the company’s goal of delivering 145 billion portions annually in its global convenient foods portfolio by 2030. The report…
Read MoreNational Restaurant Association: Beverages are potential growth drivers
The Association’s 2026 Restaurant Beverage Trends report reveals that consumers are seeking drink-centric experiences and restaurants are working to meet the demand. Beverage innovation has moved front and center at restaurants, as the demand for new flavors, expanded menus, and beverage-centric experiences continues to rise. And that innovation is becoming a growth driver for restaurants.…
Read MoreApple cuts into pumpkin’s dominance as a fall flavor
Pumpkin has long dominated the fall beverage lineup, but this year, several chains have put apple into the mix. Nutty flavor profiles like pecan are also trending. But have no fear, there’s still plenty of pumpkin around in both food and drink. In other news, Condado Tacos sticks with the more summery peach, Pollo Campero…
Read MoreHormel Foods Names New EVP and Chief Financial Officer
Ash Bhumbla comes over from Tyson Foods to run Hormel’s financial strategy, capital allocation and long-term growth objectives. Hormel Foods Corp. has named Ash Bhumbla to be its new executive vice president and chief financial officer, effective Sept. 8, 2026. Bhumbla will take the reins from interim chief financial officer Paul Kuehneman, who will remain…
Read MoreAlfalfa Sprouts Linked to Food-poisoning Outbreak in 15 States, Health Officials Say
Four people have been hospitalized. NEW YORK (AP) — U.S. health officials say a food-poisoning outbreak tied to alfalfa sprouts and involving multiple germs has sickened people in 15 states. State officials announced the outbreak earlier this week, saying they documented more than three dozen cases in Minnesota and Wisconsin. On Friday, the U.S. Centers…
Read MoreSet the Table: Restaurant Tabletop Trends
Today, restaurant tabletop is about more than simply serving a meal. Dinnerware, glassware, and serving pieces are becoming an important part of the dining experience, helping restaurants showcase their personality and complement the look and feel of their space. From natural textures and earthy finishes to oversized bowls and mixed glassware, today’s tabletop trends are…
Read MoreWhat Is Driving Restaurant Design in 2026?
Top Restaurant Design Trends of 2026 Operating a successful restaurant in 2026 requires more than attentive service and quality food; current restaurant design trends focus on efficient, memorable, and adaptable spaces. Modern operations also rely on innovative technology to enhance efficiency and customer experience. Key Takeaways Developing technologies, operational needs, and shifting consumer preferences drive…
Read MoreFrom Plate To Profit: How Tabletop Is Reshaping The Guest Experience
For years, tabletop was often viewed as one of the final details in a restaurant or foodservice opening. Operators selected plates, glassware and flatware because they needed them to execute the menu. Today, that thinking has changed dramatically. In a marketplace shaped by rising costs, changing dining habits, labor pressure, lower alcohol consumption and increased…
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