Amelia Levin
Food industry writer, cookbook author, chef, recipe developer, media consultant, Chicago loyalist, mom of 2
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Articles by Amelia Levin
Cultivating Opportunity with The 280 Project
Cultivating Opportunity with The 280 Project Sommelier Parker Story’s journey from winemaking intern to newly minted viticulturist. When Sommelier Parker Story applied to be an apprentice with The 280 Project, he didn’t expect to be managing a vineyard and gearing up to bottle his own wine just three years later.
5 Ways Restaurant Chains Are Using AI
Early expectations for AI often centered on replacing people. But today’s applications gaining traction in restaurant chains are more about helping employees work with the information already at their fingertips. And some of these lessons may have implications for the broader foodservice industry.
Consultant POV: What Students Want
A foodservice consultant spills the tea on what students want and how operators and others are responding to the changing college and university segment. Robin HungerfordRobin Hungerford, spent more than 20 years on the operator side, including leadership roles at the University of California, Riverside, before joining Webb Foodservice Design as principal specializing in the college/university segment.
Topics
Stay current on the latest foodservice industry news, trends, project profiles, design insights and best practices for equipment dealers, consultants, specifiers, operators and other foodservice professionals. Trends A foodservice consultant spills the tea on what students want and how operators and others are responding to the changing college and university segment.
Project Profiles
Chain Profile The brainchild of an NBA Hall of Famer, this chicken tenders/sandwich concept intends to succeed through more than its name. Facility Design Project of the Month The 459 Commons dining facility at Louisiana State University in Baton Rouge, La., was aging. Facility Design Project of the Month Eagle Mountain–Saginaw Independent School District in Fort Worth, Texas, opened its fourth comprehensive high school for 2,400 students with a cafeteria and bistros in Aug. 12, 2024.
Haute Hotels
From wellness-driven menus to chef partnerships and all-day social spaces, operators are turning foodservice into a key driver of revenue and guest engagement. Hotels deal with the same challenges as restaurants: squeezed budgets, rising food costs and labor constraints. At the same time, consumers continue to travel, and they spend when they do.
2026 State of Mind: Temp Check
Foodservice has long been a diverse and dynamic industry. Different disciplines from different geographies come together to create a big, yet small, business community. For that reason, one’s business model, customer base and even geography all play a role in shaping your outlook on the current state of the foodservice industry. FE&S asked some business leaders to share their perspectives on the state of the foodservice industry. Here’s what they had to say.
Redesigning Kitchens Around Labor Realities, Automation and Employee R
For foodservice designers, innovation today isn’t just about flashy equipment or new cooking platforms. Increasingly, it’s about helping operators survive tighter margins, rising labor costs and ongoing staffing shortages by fundamentally rethinking how commercial kitchens function.
Foodservice Equipment & Supplies
FE&S has a robust awards program that recognizes excellence in the foodservice industry, including outstanding companies, projects and industry leaders. DSR of the Year Foodservice Equipment & Supplies named Jesse Durham of Avanti Restaurant Solutions its 2026 DSR of the Year.
A New Blueprint for Buffet Growth: Golden Corral’s Smaller Prototype
Golden Corral, an all-you-care-to-eat buffet and grill chain serving breakfast, lunch and dinner with more than 350 locations nationwide, recently announced a new prototype design model, developed in part with Profitality, and industrial engineering-focused foodservice design consultancy. Dan Doulen, Golden Corral’s senior director of franchise business development, share more details about the new design, and the reasons behind the change.
How to Design a Frictionless Marketplace
Stadium foodservice is experiencing a significant overhaul. This is according to Ryan Rongo, principal, S2O Consultants, who does a lot of design work in the sports and entertainment segment. Frictionless (or low-friction) marketplaces at stadiums and arenas are one of the consistent asks in the segment today, he says. Ryan Rongo“We’re transitioning away from belly-up concessions to market-style operations because they nearly quadruple the sales while also saving on labor,” Rongo says.
What we can Learn from Changes in Correctional Foodservice
The world of correctional foodservice can be a forgotten-about segment. But there have been significant, important changes in the industry in the last few years that foodservice designers working in other segments can learn from. Eric Goodrich, FCSI, principal, Rippe Associates“There has been a big shift with corrections in this country toward more of a European model,” says Eric Goodrich, FCSI, principal, Rippe Associates, who has worked on many foodservice projects in this segment.
Members Only: Destination Design at Gravitas
Exclusive Beverly Hills private members club centers the experience around exceptional food, outstanding service and an air of sophistication at every turn. When restaurateur Seth Glassman set out to open a new concept in Beverly Hills, he wanted to go big or go home. Literally. The result was Gravitas, a unique, members-only restaurant and event space at the corner of South Santa Monica Boulevard and Camden Drive in the “Golden Triangle,” the city’s high-end commercial district.
2026 Foodservice Industry Trends and Their Equipment Implications
It’s an annual FE&S holiday tradition! In December we share some of the leading trends and predictions for the new year, sourced from our industry research and association partners, and add our insights for how these developments might impact the foodservice design, equipment specification and more.
Gen Z Dining Trends: How to Cater to the Next Billion Appetites
According to Tastewise’s “The Gen Z Food Code: Cracking the Next Billion Dollar Appetite,” report released this year, Gen Zers are not eating like previous generations. Indeed, the report states, “Gen Z is shaping a food culture where taste, ethics, convenience and trendability collide.
Restaurant Robots Are Here: How Automation Is Changing Kitchens
When talk about robots in restaurants first started just before the pandemic hit, there were many snickers, laughs, hems and haws. True – the idea of bots taking over human jobs was funny at first, but with the pandemic staffing shortages and advent of AI in our everyday lives, the idea of implementing some form of automation at the operator level is no laughing matter – it’s needed.
The Wow Generation: How to Win Over Gen Z Diners
Why surprise, delight and a dash of genuine hospitality are the keys to the next diner’s heart – and dollars. Meet Zoe. She’s a 23-year-old junior marketing exec at a boutique branding agency in any mid-tier to large U.S. city. She wears oversized blazers, low-rise baggy jeans, pulls her hair into a claw clip, and always carries a tiny notebook, earbuds and a clean-ingredient protein bar in her tote.
Arancini Recipe: Tips, Fillings & Chef Insights for Menus
“Arancini are one of those dishes everyone seems to know and love,” says Anthony Sitek, chef/owner, Rosie’s Italian in Cincinnati. “They’re very versatile and great for showcasing different flavors – we like to use pesto, cheese and red sauce for ours. Honestly, who doesn’t love that combo?” Even research shows the fried, cheesy risotto balls are trending; Technomic predicted a 37% increase in menu growth over the next four years.
Road Trip: Louisville Restaurants & Culinary Hotspots
Fall in Kentucky means bourbon, bowties and great food. “Bourbon is made in America, and it’s part of who we are here,” says Kimberlie Thompson, US Foods® Territory Manager, who lives in Louisville. Still, she adds, “There’s so much more here than just bourbon, big hats, baseball and bluegrass.
4 No-Lettuce Salad Recipes to Elevate Your Menu
What do you mean, not all salads need lettuce? The US Foods® culinary support team has been working with customers to develop salad selections that prioritize vegetables over lettuces. In the fall, play into the season by combining roasted root veggies with other ingredients—you’ll stay competitive on pricing without worrying about the market price of lettuce and off-season quality. Utilize pre-cut veggies for quality consistency and to reduce prep labor expenses.
Expert Hospitality Tips: 5 Ways to Elevate Restaurant Service
These days, finding long-term success is all about getting back to great hospitality and service, especially if you want to attract and retain younger diners. After all, a recent report from research firm Technomic found that Gen Zers dine out often, with 74% visiting restaurants at least once per week. They’re even surpassing millennials – 73% of whom dine out once a week – as the most frequent restaurant-goers.
5 Modern Shareable Menu Ideas to Wow Guests
Gen Z is loving shareable plates, and hey, we are, too. They’re fun, they’re Instagramable, and an awesome way to sample a menu. THE GEN Z dining cohort, which has surpassed millennials in restaurant visits, according to Technomic, prefers to share their food – in person and on socials. According to research from Y-Pulse, 66% of those surveyed enjoy restaurants that serve shareable food.
Indian Flavors Go Mainstream
Indian dishes and influences are having a moment. According to third-party research firm Datassential, trends reporting from 2025 shows that Indian dishes continue to grow among new items, propelled by vegetarian Indian dishes, and classic “American” staples like pizza and pasta featuring Indian ingredients and flavors.
Gear Check: High-Tech Cooking Tools for Restaurant Operators
US Foods® Territory Manager Eugene Philbin shares his favorite picks for creating that last-minute wow factor. “While molecular gastronomy has taken a back seat, the toys used around it are gaining popularity for sure,” he says. TRENDING HIGH-TECH RESTAURANT GEAR Enable sous vide cooking with pinpoint accuracy by controlling water temperature and cook times from your phone. Track internal temperatures in real time from your phone for perfect roasts, smoked meats and more.
Building a Positive Restaurant Culture for Gen Z Employees
At Kitchen Eighty-Eight in American Fork, Utah, owner Taylor Christensen isn’t just running a restaurant – he’s building a people-first culture where team members, most of them in their 20s, feel respected, supported and genuinely proud of their work. Even with a slightly higher labor cost, Christensen – who’s in his early 30s himself – says the ROI is clear: happier employees, better food and loyal guests.
Reinvented Classic Desserts & Ingredients
By Amelia Levin What’s old is new again. Classic desserts are making a major comeback, albeit in reinvented, innovative ways. Andy Cheblana, a certified master pastry chef and instructor at Joliet Junior College in Joliet, Ill., a longtime US Foods® customer, says these days, nostalgia rules (at least for desserts). “What’s old is definitely new again,” he says.
Viral Sandwiches & Handheld Hits Chefs Love
Move over, burgers and fried chicken – these unique, handheld hits from US Foods® customers deliver the boldness, craveability and social buzz today’s diners want.
Designing for Food Safety
Happy National Food Safety Month! Did you know that there’s a FDA Food Code supplement that came out in 2024, requiring restaurants in states that adopt it to document a food safety management system? That’s right, on Nov. 4, 2024, the FDA released a Supplement to the 2022 Food Code, which permits a state or county regulatory authority to require food establishments to develop a written Food Safety Management System (FSM System) within four years.
Ways Consultants Can Start Using AI Today
Doug Huber, principal at Foodservice Consultants Studio, believes foodservice consultants shouldn’t wait on the sidelines when it comes to artificial intelligence. “It’s a big body of knowledge and moving so fast that you’ve just got to jump in and start paddling around,” he says.
The Case for Hybrid Electric-Gas Kitchen Design
As energy codes evolve and sustainability goals hold steady, commercial kitchens across the country continue to shift toward electric equipment. But, says Chef Mark Duesler of the Frontier Energy Food Service Technology Center (FSTC), the future of kitchen design isn’t binary. “The key is not electric versus gas,” Duesler says. “It’s: What’s best for your kitchen’s size, staff, and menu — and how do you keep it flexible as those things evolve?” His advice?
Amusement Parks Make Major F&B Investments
With summer approaching, the amusement park industry is going through some big changes right now — particularly as it relates to foodservice.
Making Foodservice Operations High Tech by Design
Foodservice operations continue to integrate more technology into their businesses for a variety of reasons, including driving sales, making more effective use of labor and more. But having a goal to implement technology and actually doing so are often two very different things. From the perspective of Scott Gallant, a cross-sector IT consultant now working more extensively in foodservice, this presents both a challenge and an opportunity.
Hot Take: Shrinking the Prototype
MOOYAH Burgers, Fries & Shakes, a better burger franchise based in Plano, Texas, with 81 locations across the country, is rolling out a smaller prototype design this year. Growth plans include opening 15 new restaurants in 2025, marking MOOYAH’s largest expansion to date, says Landon Lane, senior director of construction and design for MOOYAH. Plans include new drive-thru locations in Flint, Mich., and Rockwall, Texas.
2025 Top Achiever - Manufacturers’ Representative: Garrett Redd, CFSP
We hear a lot about succession planning and preparing the next generation these days. Garrett Redd, CFSP, is the embodiment of both. Redd, 37, grew up in the foodservice industry, watching and later working with his father, who spent 38 years with Hobart. Today, he’s leading Premier into the next era of the business — recruiting fresh talent and maximizing the use of technology. But let’s back up a bit.
A Restaurant Consultant’s View of the Changing Hospitality Landscape
The steaks, (er, stakes) are higher than ever for fine-dining and full-service restaurants today; some might say more than ever. As a result of a period of higher inflation, consumers continue to clutch to their figurative purses, cooking more at home, and really making a conscious choice of when, where and how they want to spend their money to dine out. “Food quality is nonnegotiable in this day and age,” says Mark Moeller, founder of The Recipe of Success, a hospitality consulting firm.
How a Mobile Cart Transformed Breakfast at Oak Lawn High School
When Khyla Dixon, regional marketing manager for K-12 by Elior, was tasked with improving breakfast participation at the 1,800-student Oak Lawn Community High School in Chicago’s south suburbs, the challenge was clear: Meet the students where they’re at. Students simply weren’t engaging with the school’s breakfast program; they were eating something small at home, stopping at the local convenience store or doing what educators don’t want to have happen and skipping breakfast all together.
Future-Proofing Design
The term “future-proofing” has been gaining traction in the foodservice industry since the pandemic pushed the idea to the forefront. The key question at that time: How do we future-proof — or protect ourselves as best we can — against sudden operational shutdowns, major revenue losses, supply chain disasters or other unfortunate events? Now, five years later, the idea of future-proofing is taking on new meaning.
Setting the Stage for a new Culinary Competition Debuting at The NAFEM
The inaugural U.S. Culinary Open will take place during The NAFEM Show, which will run from Feb. 26-28 in Atlanta. The event will feature 12 chefs — selected from a pool of 51 applicants through a ranking process by a culinary advisory board — competing for prizes. Each chef competitor may also have a commis, or assistant chef, between the ages of 18 and 25.
Back to the Future
Paul Pimentel serves as the second-generation owner of MAP Restaurant Supplies, a family owned and operated full-service distributor that sells everything from smallwares and disposables to heavy equipment. The company also offers limited design-build services and CAD renderings. MAP Restaurant Supplies was ranked No. 71 in the FE&S 2024 Distribution Giants survey with $23 million in annual sales. While Pimentel celebrates the company’s 30th year in business, he is also preparing for future growth.
Cruising Through Projects in the Caribbean
The pandemic pummeled the cruise industry. Today, however, cruise lines continue to make a major comeback. Research from J.P. Morgan Chase estimated that the number of cruise passengers has increased by more than 6% since 2019 and predicts the industry will grow by 3.8% by 2028.
Top 10 Tech Trends Today
What’s hot and what’s not when it comes to technology and equipment innovations for both the front and back of the house. “Corner!” a cook shouts while rounding the bend from the kitchen to the dining room doorway while another cook’s sweating bullets over the five-burner range with pots boiling over. Suddenly, the ops manager from the tiny back office shouts there are tax bills to pay, and the health department inspector’s due any minute.
Three Cool Things about Sous Vide Cooking
With labor challenges continuing to plague the foodservice industry, operators are turning to various technologies to reduce staff, improve speed of service, cut down on food waste and otherwise streamline operations to save on costs. One such technology is sous-vide cooking.
The Future is Fungi
In 2019, friends Joe Weber and Sean DiGioia founded Four Star Mushrooms in Chicago to help save the planet, one mushroom at a time. Weber, a graduate from the University of Illinois with a degree in biology who worked in the renewable energy space, and DiGioia, a former finance professional, were driven by a desire to create a more sustainable, regenerative food system.
The Case for Induction: Five Big Benefits
With the conversations around kitchen electrification continuing to gain traction — and debate — there’s one piece of equipment that’s proving to be an important player in this movement: induction ranges. At least, that’s the viewpoint of Richard Young, director of outreach at the Frontier Energy Food Service Technology Center (FSTC) in Northern California. “Induction cooktops have been around commercially for 25 years — they’re not new,” says Young.
Emerging Concepts
The word “limited” prevails in on-the-rise concepts: limited service, limited square feet and limited on-premises dining. Even amidst ongoing complaints of rising costs and labor issues, new restaurant and foodservice concepts continue to come online while existing ones look for ways to grow and evolve. “The optimism in the industry is strong right now,” says Darren Tristano, CEO and founder of market research and consulting firm Foodservice Results.
3 Healthcare Trends
With the Association of Healthcare Foodservice (AHF) conference coming up this month, we touched base with early tech pioneer and longtime healthcare foodservice director Dan Henroid, director, Nutrition and Food Services Department, and sustainability officer for UCSF (University of California San Francisco) Health, for his thoughts on what’s trending today in the segment. 1.
Struggles and Solutions for C&U Foodservice
Collegiate dining operators are prepping for the incoming freshman class that will descend on their facilities for the first time in about a month. Robin Hungerford, associate principal and planning director at Webb Foodservice Design, continues to track on-campus foodservice trends since switching gears from the university foodservice operator side to join Webb. Here, she reviews a few operational challenges facing collegiate foodservice and the related equipment and design implications.
ACF Chef Michael Salvatore, CEC, shares tips on mindfulness and meditation
By Amelia Levin Meditating is all the rage right now. Mental health experts tell us that practicing mindfulness — not just in the morning, but throughout the day — can do wonders for our mental health and truly change lives. If you’re not already into meditating, however, it can seem like a daunting task. How do I start? How do I commit? How do I work it into my busy day as a chef or student or educator?
FE&S Lifetime Achievement Award Winner Louise O’Sullivan, CFSP
Louise O’Sullivan is a familiar name in the foodservice equipment and supplies community. So familiar that a roar of applause and cheer instantly spread through the ballroom on first mention of her receiving the 2024 Lifetime Achievement award during the FE&S Dealer of the Year & All-Industry Awards Gala on May 18, 2024. “We reserve this award for rare individuals, and Louise is so deserving of this recognition,” says Maureen Slocum, publisher of FE&S.
Restaurateur Shares his Keys to Future Success
In today’s restaurant industry, building in tech and efficiencies from the ground up is not just a must — some say it’s imperative for “future-proofing” brands for long-term success. By the same token, technology must pair well with design for an operation to have a chance at reaching its fullest potential.
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