From an experimental concept with only a few locations, ghost kitchens are expanding and serving as a lifeline for operators that continue to face varied traffic, increased costs and labor shortages.

But they’re still in a better position compared to 2020, according to the International Foodservice Manufacturers Association’s Foodservice Leadership Councils.

The new, state-of-the-art 53,000-sq.ft. dining facility at the Travelers headquarters in Connecticut offers 10 dining options in an interactive, sensory food hall environment.

Engaging external restaurant partners, leveraging technology solutions and making menu offerings more adaptable to flexible work schedules are among the refinements.

In the foodservice industry, different markets can come up with innovations, ideas and initiatives that might apply more broadly. Here are some from the commercial and retail food worlds onsite operators might want to keep an eye on….

What does catering look like now, in an ever-changing world? With limitations and obstacles, catering professionals are adapting fast while providing peace of mind to clients. Get ready for individualized appetizers and passed hors d’oeuvres...

This and the debut of automated food lockers at University of Houston are some of the tech-related developments you may have missed recently.