Today’s profit and loss foodservice contracts demonstrate the unique set of challenges facing many market sectors as the foodservice industry grapples with re-inventing itself post-pandemic.  With COVID-19 in the proverbial rear-view mirror, owners, contractors, and foodservice customers in the corporate, higher education, and recreation/tourism industries must take this opportunity to modify the profit and loss […]

Like many industries, the last few years have been difficult for contract foodservice operators and clients alike.  The foodservice industry has been confronted with navigating historic food inflation, ongoing labor shortages, and the reality that the new hybrid work model appears to be here to stay.  Both foodservice companies and their corporate clients are in […]

Being a part of the hospitality industry often means trying to stay ahead of what can be a dizzying broadside of trends. Shifting consumer preferences, trailblazing chefs and restauranteurs, and the perpetual need to excite and steal attention make for an environment where one must always innovate or die. Through it all, however, there is […]