In the foodservice industry the term, “front of the house,” refers to all actions and areas that a customer will be exposed to during their stay at a foodservice outlet. Providing a customer with a great experience and making them want to come back is the main goal.

Get the latest trends and insights on foodservice outlet design:


The BUNN CupCast, a podcast highlighting discussion on the latest trends and insights in the beverage industry, will be debuting later this month on BUNN.com

The monthly podcast will delve into various categories within the industry and content will focus on how current trends as well as insights into the future may shape the foodservice landscape. Communication and Data Specialist Scott Reed will be joined by a variety of BUNN experts in discussing the topics in their area of expertise.

Stay tuned to BUNN.com for further details and a schedule of upcoming podcasts.


Before you know it, the calendar will be flipping to 2016. It’s never too early to get a head start on seeing what beverage trends might be moving the needle in the coming year.

As we look over the beverage industry’s current landscape, two words seem to bubble up to the top: natural and versatile.


The hottest trend in coffee is cold, cold brew that is.

Cold brew is becoming an emerging phenomenon and you should better understand what cold brew is exactly. It shouldn’t be confused with iced coffee. Iced coffee is hot coffee or espresso allowed to cool and then served over ice. Cold brew coffee is just what it sounds like, coffee grounds steeped in room-temperature water for up to 24-hours which produces a concentrated coffee that is diluted with water, usually by 50%, and served chilled.


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