In the first issue of FSD Quarterly this year, we look across the foodservice industry and find operators in every segment preparing for a busy, dynamic 2025. Leaders say they must contend with several challenges, such as finding and retaining good employees, adjusting to new nutrition standards, and meeting consumers’ demands for more healthful or sustainable menu items that still taste good.

This edition also takes a closer look at major investments in time and effort to adopt new technology, ensure sustainability and reduce waste. Ideas for improving foodservice’s climate impact come from everywhere, including one healthcare foodservice provider’s switch to chef uniforms made from a fabric blend that diverted more than half a million plastic water bottles from landfills.