• 2016 Equipment and Supplies Directory

  • Foodservice Operators Project Moderate Growth for 2018

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Joe Carbonara

Next-Level Leadership

Given that it's December, it's only natural to want to look ahead to the coming year (or even years) to get an idea of what our businesses might look like in the future. Only, that can be a fool's errand.


Juan Martinez

Redefining Service in an Evolving Industry

What is service? How is service evolving? Where is service going? These are important questions that foodservice operators across all industry segments need to ask to thrive in today’s market.


Jerry Stiegler

The Impact of Consumer Preferences on Foodservice Operations, Concepts to Change Formats and Prototypes

Mintel looks at four key trends that will shape the U.S. foodservice market in 2018. Foodservice operators hired heavily in November. Foodservice traffic finally picks up. Dave & Buster’s will downsize its restaurants. Papa Murphy’s tests delivery. These stories and a whole lot more This Week in Foodservice.


Gregg Becomes CEO of Capital Restaurant Concepts

Capital Restaurant Concepts appointed Tom Gregg to serve as the chief executive officer for the multi-concept restaurant operator.

Most recently, Gregg served as co-founder of the Washington, D.C.-based Medium Rare restaurants and as an advisor/investor for many companies, including Central Michel Richard restaurant, through his private investment company, MacGregor Capital. Gregg's background also includes founding 3-G International, a smart card and software company; serving as president of Cuisine Solutions, a publicly traded international sous vide food manufacturing company; and chairman of Fiveleaf, a chef-brand sous vide company.

Capital Restaurant Concepts' brands serve the Washington, D.C. Metropolitan area and includes J.Paul's — An American Dining Saloon, Georgia Brown's, Paolo's and Old Glory.

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