Patricia Cobe

And all eaten just three weeks ago. Here’s what a chef found in his annual dining blitz.

Foodservice manufacturers introduced an array of new equipment at last week’s NAFEM Show in Anaheim, much of it boasting digital controls and “smart” operating systems.

Some operators are looking to source lesser known but abundant seafood that often turns up in the by-catch. These “trash” fish may have names that could sound off-putting to consumers, such as lionfish, sheepshead or grunt, but innovative chefs are proving that their flavor and texture stand up to their upscale cousins—at a gentler price. And diners are biting.

While full-service restaurants still are a major market, suppliers seem to be targeting their goods to what they believe are growth concepts: c-stores, kiosks, fast casuals and QSRs. Here are some other trends that happened on the NAFEM show floor.

Foodservice manufacturers introduced an array of new equipment at last week’s NAFEM Show in Anaheim, much of it boasting digital controls and “smart” operating systems. Several companies showed attendees how to integrate their equipment into a concept-within-a-concept as a way of solving a problem or exploiting an opportunity. Here are three examples.

The killer combo of higher volumes and better margins is luring artistes in whites to bring their culinary skill to the limited-service sector. And that doesn’t mean more burgers.