JANUARY 2026526COMMERCIAL KITCHEN EQUIPMENT REPAIR SERVICES18 REDEFINING FOOD SERVICE: ADVANCING FROM MASS CONSUMPTION TO REGENERATIVE HOSPITALITYFOOD SERVICESSTATE OF THE INDUSTRY21Scott M. Danchise, Food Service Director, The Nutrition GroupPROACTIVELY WELCOMING THE FOOD EVOLUTION20TOP FOOD SERVICE INNOVATION 2026Integrated Culinary Systems (ICS)Santos Technical ServicesMichael Robins, CMC, PresidentReginaldo Santos, PresidentCXO INSIGHTSCXO INSIGHTS22Todd Jongen, Director Non-Foods Product Development and Packaging Science, US FoodsA BRIEF HISTORY OF CARRY-OUT FOOD PACKAGING24Mike Werling, Product Development Manager, Cooper FarmsPREPARING CONTINGENCIES FOR CONTINUED GROWTH30Alex Perez, COO, Franchisor, Restaurant Operations Management, Executive, Fresh&Co NYCTHE TRANSITION TO A MORE ECO-FRIENDLY BUSINESS PROCESS32Kaan Demiryürek, R&D Director - Global R&D - Sustainable Packaging, PepsiCoMORE JOBS FOR FOOD SCIENTISTS AND ENGINEERS, BUT ONLY FOR THOSE WITH THE RIGHT SKILLS27Stephanie Thornton, Senior Innovation Manager, FinlaysENHANCING THE FUTURE OF BEVERAGESMODERN FOOD FACILITY DESIGN AS A DRIVER OF INNOVATION IN FOOD SERVICE OPERATIONS10
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