'QUEL'S CORNER

The snow has melted, flowers are blooming, chirping birds have reappeared and the familiar sound of the crack of the bat has returned – baseball season has begun! Baseball has been America’s pastime for roughly 170-180 years and eating during the games has been around for just as long. Traditional stadium food offerings in the early 1900’s consisted of hot dogs, Cracker Jacks and peanuts, items that were easy to hold and eat in the seats, and these choices remain popular toda

The 2026 SHFM W.I.S.E. Event in Boston brought together women in hospitality and foodservice for two days of connection, learning, and inspiration. Designed to empower and elevate women in the industry, the event featured impactful speakers, meaningful networking, and candid conversations around career growth, leadership, and balance. First-time attendee Alexa Astacio shares her insights and key takeaways from this dynamic and inspiring gathering.

Artificial intelligence is rapidly reshaping the foodservice industry from smarter demand forecasting and waste reduction to personalized guest experiences and operational insights. Across corporate dining, higher education, healthcare, and beyond, operators and restauranteurs are using AI as a practical tool to improve efficiency, support teams, and plan more strategically for the future.

When Cracker Barrel recently faced public backlash over changes to its brand and menu identity, it wasn’t just a headline about a restaurant chain — it was a powerful reminder of how deeply people connect with food, space, and experience.

Successful foodservice projects go beyond design and construction — they’re built on collaboration. From early planning to post-opening support, the right partner helps balance vision, functionality, and business goals to create spaces that work for everyone, from stakeholders to guests.

A glimpse into our positive experience at the Society for Hospitality and Foodservice Management (SHFM) NYC Young Professionals Summit!