Equipment and supply (E&S) requirements for specific segments of the foodservice industry, examples of how foodservice operators use their equipment to meet customer needs, including what members of the distribution chain must keep in mind when serving these customers.
Pizza Goes Gourmet By Lisa White, Contributing Editor, 7/1/2008
When Italian immigrants brought their pizza recipes to the United States in the late 19th century, they most likely did not envision the many formats these pies would adopt over the years. Chicago’s famed stuffed pizza, with its thick dough crust and mountains of mozzarella, bears little resemblance to the rectangular, thin-crusted creations produced in Italy. More
The Habit Burger Grill Appoints New President and CEO By FES Staff - 06/03/2008
The Habit Burger Grill, a 20-unit, Santa Barbara, Calif.-based quick-casual restaurant concept hired Russ Bendel as president and chief executive officer. Bendel resigned as president and COO of The Cheesecake Factory last week after nine months on the job, following a resignation in August 2007 as CEO of Mimi’s Café.More
Employee Eateries Step It Up By Lisa White, Contributing Editor - 06/01/2008
Companies that make an investment in theiremployees are doing the same with corporate dining facilities.
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Sandwiches a Mainstay of Restaurant Fare By FES Staff - 05/28/2008
Sandwiches continue to be a mainstay of restaurant fare, making up 31 percent of all limited-service restaurant entrées and 15 percent of entrées at full-service restaurants, according to Technomic’s “Sandwich Consumer Trend Report.” Once viewed as mostly lunch fare, the sandwiches can play an important role in driving sales in all day parts, the study shows.
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Whataburger Announces New Regional Director of Operations By FES Staff - 05/28/2008
Whataburger Restaurants LP, a Corpus Christi, Texas-based operator of 700-plus made-to-order burger restaurants, promoted Maureen Miller to regional director of operations for the chain’s Southeast region. She will lead more than 30 restaurants throughout Louisiana, Mississippi and Florida, among other duties.
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Hennessy/Hill Award Winners Announced at National Restaurant Show By FES Staff - 05/28/2008
The National Restaurant Association awarded 11 foodservice operations with the U.S. Air Force’s John L. Hennessy and U.S. Marine Corps’ Major Gen. W.P.T. Hill awards during the annual show in Chicago this year.
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Max & Erma’s Bought by G&R Acquisition By FES Staff - 05/07/2008
Max & Erma’s signed an agreement to be acquired by G&R Acquisition Inc., an entity formed by Gary Reinert Sr., of Pittsburgh. The company’s current management will remain in place.
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Burger King Appoints New SVP Operations, North America By FES Staff - 05/07/2008
Burger King appointed Gladys DeClouet senior vice president of its North America operations. DeClouet succeeds Dave Gagnon, who announced his intention to leave the company at the end of the fiscal year.
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E&S Extra Amelia Levin, Sr. Associate Editor, FE&S May 22, 2008 How to Go Green
With all the information circling about "going green" out there, it’s... More
E&S Segment Spotlight: Pizza E&S As more consumers are strapped for cash, they’re turning to pizza as an economical option for dining out, and at the same time, operators are going back to pizza’s roots, serving authentic-style, Italian pies.
Facility Design Project of the Month Dos Caminos, Las Vegas This glitzy version of the NYC restaurant, Palazzo Resort Hotel Casino with over-the-top design and a menu of upscale Mexican cuisine thanks to an efficient, new kitchen.
FOH photos, B.R. Guest Bar & kitchen photos, JEM Consulting Group; Tim McDonald
Chain Profile: Which Wich Superior Sandwiches Founder and CEO Jeffrey Sinelli “chooses the superior vibe” as part of his mission for the five-year-old, upscale quick-service chain.
Photos courtesy of Which Wich Superior Sandwiches
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