Foodservice Trends

When it comes to foodservice trends for 2019, predictions run the gamut from new flavors to multimedia sensory thrills and beyond. Not to mention, with new technology delivering more convenient options that are less dependent on human intermediaries, 2019 is shaping up to be a year in which consumers will demand more from their experiences and from the companies responsible for harvesting, preparing and serving their food.

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When it comes to foodservice trends for 2019, predictions run the gamut from new flavors to multimedia sensory thrills and beyond. Not to mention, with new technology delivering more convenient options that are less dependent on human intermediaries, 2019 is shaping up to be a year in which consumers will demand more from their experiences and from the companies responsible for harvesting, preparing and serving their food.

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You already know The NAFEM Show is the only industry trade show dedicated exclusively to foodservice equipment and supplies. Not to mention over 500 exhibitors and 20,000 foodservice professionals attended in 2017!

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There’s no doubt about it: quick-service restaurants (QSRs) are a major part of the foodservice machine in the U.S. Whether you’re a student, full-time worker or stay-at-home parent, QSRs offer a lot in terms of convenience, taste and price – and Americans across the board seem to think so, as well.

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While the word “manufacturing” may bring sprawling complexes and production facilities to mind, the truth of the matter is much of the power of today’s innovation, revenue and employment lies with small manufacturing organizations.

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Since 2012, Manufacturing Day has been a celebration of the massive and positive impacts this sector has had on the U.S. NAFEM celebrates Manufacturing Day – to not only raise awareness of the industry, but to inspire future generations of workers from all skill levels and backgrounds.

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You know manufacturing matters in the U.S. economy. After all, that’s why there’s a nationally-recognized day to celebrate it! Here are a few numbers to help put it in perspective.

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It’s as common a phrase as “yes chef” or “needs more salt” in cooking school parlance.  You wouldn’t use a paring knife to chop an onion nor would you use a French knife to peel an apple.  Simply put, there’s a “right tool” for every job.  Hold that thought.

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The kitchen systems we have built and the equipment that’s in them are a by-product of demand, driven largely by years of organic corporate growth and big-picture plans framed by this year’s budget rather than a long-term look over the event-horizon.  Far from being perfect and without sign of relief, a systemic change in the basic volume-service kitchen model will likely be required to attract skilled foodservice workers and keep abreast of corporate growth in American foodservice.

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