Translating Emerging Technology into Business Advantage
Translating Emerging Technology into Business Advantage
By John WheelerJohnWheeler.Blog Sysco just made a ~$29 billion bet that the way restaurants buy food is changing — and that cash & carry is at the center of that shift. This isn’t a side move. It’s a signal that…
This Week in Foodservice dives into the major moves shaping distribution, menu planning, and operator strategy. From Sysco’s pivot to retail to a beef price surge and Hardee’s internal conflict, here’s what’s driving headlines and margins this week. 1. Sysco’s…
As we reach mid-June, the foodservice industry continues to evolve quickly across distribution, operations, and consumer-facing innovation. Here’s what stood out this week—and what it means for operators, manufacturers, and anyone trying to grow in today’s competitive environment. Chain Growth…
AI in Foodservice: Smarter Than Your Best GuessPosted on JohnWheeler.blog – June 2025When most people hear “AI in foodservice,” they picture flashy robots or chatbots taking drive-thru orders. But the real impact of AI today is quieter—and far more powerful.…
As the U.S. foodservice sector navigates the halfway mark of 2025, a few clear themes are emerging: chains are rethinking value, distributors are racing to digitize, and operators are looking for efficiency without sacrificing experience. Let’s unpack the week’s most…
In foodservice, every dish on your menu takes up more than just space—it uses ingredients, labor, and your customers’ attention. That’s why smart operators are turning to data-driven menu engineering to make better choices. It’s no longer about guessing what…
In today’s evolving food landscape, the relationship between chefs and food manufacturers is being reshaped by three powerful forces: AI, agility, and authenticity. These aren’t just buzzwords—they’re shaping how innovation happens, how kitchens operate, and how brands earn long-term loyalty.…