hospitality
Opinion: The So What? With Joe Schumaker FCSI
First, let’s start with the math. This year I took seven FoodSpace colleagues with me to The NAFEM Show. That’s…
On the cover: 25 reasons to be cheerful in 2025
The foodservice industry is facing its fair share of challenges, but there are also plenty of reasons to feel optimistic…
The Burnt Chef Project launches Roots & Renewal foraging series
The Burnt Chef Project, which is dedicated to creating healthy positive change and improving wellbeing in hospitality, has announced the launch…
The Global Foodservice Focus
The Americas Super Bowl servings at Superdome included alligator sausage and seafood nachos Super Bowl LIX, which took place in New…
The NAFEM Show ’25: preview guide
The return to Atlanta is a special occasion for NAFEM's executive vice president Deirdre Flynn – the 2007 show was…
NAFEM Show ’25 preview guide: Away from the Show
“What'll ya have?” The Varsity, an Atlanta icon since it opened in 1928, is the world’s largest drive-in restaurant. Step…
The Global Foodservice Focus
The Americas How AI can now help with salad selection US-based fast-casual restaurant chain Just Salad has launched Salad AI,…
Clevenger Associates announces “next generation” new ownership
Tony Clevenger FCSI, Founder of one of the world’s leading foodservice consultancies Clevenger Associates, has retired, handing over the ownership…
Blog: Marius Zürcher’s mealtime rant for 2025
When the legendary Maggie Smith passed away a while ago, one viral clip in particular caught my eye. It features…
FCSI’s Sustainability Lowdown podcast with zero waste chef Vojtech Vegh
FCSI’s Sustainability Lowdown podcast series speaks to the people leading the way in sustainable foodservice. In the first of three…