Yearly archive for 2026

Back-of-House Solutions That Save Time and Money Labor challenges continue to shape the foodservice operations in 2026. Operators across all segments are navigating rising wage pressures, difficulty retaining staff, smaller applicant pools, and the ongoing need to produce more with fewer hands. Coupled with softening sales and

As food service operators look toward 2026, menu innovation is being shaped by three consistent themes across major forecasts: comfort and nostalgia, global flavor “escapism,” and strong value signaling. At the same time, chefs are leaning into global ingredients, “stealth health,” and bolder heat, while keeping SKUs

Future-Proofing Food Safety: Why Proper Handwashing Still Outperforms Technology The back-of-house world is changing, and quickly.  Smart sensors, automated checklists, and AI-driven monitoring tools are becoming standard and changing workflows.  One truth remains unchanged, however: the most powerful food-safety tool is still a pair of clean, properly

Performance and Savings in 2026 With 2026 bringing continued pressure on labor, supplies, and operating margins, foodservice operators are looking for smarter ways to stretch every dollar. High-use disposable items – especially gloves – are an area where the right product can deliver immediate, measurable savings. That’s

Onward and Upward: Empowering Growth at the 2026 National Sales Meeting Each year, the Handgards National Sales Meeting brings our Sales and Marketing teams together from across the country; each year, it serves as a powerful reminder of who we are, what we stand for, and where

2026’s New Standard: “Value With Values” on Every Prep Line  The restaurant industry heads into 2026 with a sharper focus on sustainability, shaped largely by the expectations of Millennials and Gen Z. These diners are choosing brands that pair value with values: responsible sourcing, reduced waste, and

Why the smallest details on the plate matter most when market pressures challenge the guest experience Setting the Stage: A Market That Won’t Sit Still Foodservice constantly shifts – from fluctuating commodity prices to unpredictable supply costs and labor challenges, to rapidly evolving guest expectations. Operators are