This Week in Foodservice provides a high-level summary of the economic data, financial news, menu updates and numerous other statistical packages and developments that impact foodservice operators, consultants, dealers, manufacturers, reps and service agents. In his weekly blog, Jerry Stiegler aggregates key industry data through his infamous Green Sheet and provides some brief analysis that will help foodservice professionals navigate the sea of information. Jerry is a long-time member of the foodservice industry, whose experience includes working for Restaurants & Institutions magazine and FE&S.
New machines are competing with restaurants. Foodservice traffic growth is slow but there are some bright spots. Unit growth stays slow for a third consecutive year. Introducing two new meal periods: brunchfast and brupper. McDonald’s serves as a gathering spot in many communities. These stories and a whole lot more This Week in Foodservice.
New hiring stumbles badly in May. The NRA reported restaurants turned in a good performance in April as operators continue to invest. Burger 21 introduced a new restaurant with a full-service bar. McDonald’s Australia opened a new restaurant to test different types of French fries. Starbucks is introducing a line of cold beverages that will be the foundation for a new “cold bar.” These stories and a whole lot more This Week In Foodservice.
Who is winning the restaurant wars? Home sales are looking up. McDonald’s CEO doesn’t see robots affecting restaurant employment. Krystal says its new design is driving sales. Arby’s has a new smaller unit designed for expansion into urban areas. These stories and a whole lot more This Week in Foodservice.
A new labor department rule on overtime pay may have major impact on foodservice. An American Express survey finds operators are optimistic about the future. The NPD Group says independent operators are spending more with broadline distributors. These stories and a whole lot more This Week In Foodservice.
Restaurant sales picked up in April after faltering in March. Will McDonald’s need to buy a bunch of refrigerators in the future? Foodservice operators keep hiring at a rapid pace. All this plus more than two dozen comparable store sales reports and a lot more This Week In Foodservice.
The U.S. economy barely grew in the first quarter. McDonald’s looks at smaller restaurants. Chipotle’s free burrito offer seems to be successfully luring customers. These stories and a whole lot more including over a dozen comparable store sales reports.
Knapp-Track reports weak sales in March for casual restaurant chains. First time jobless claims hit a 40-year low. Global foodservice sales rose in 2015. The Wawa c-store chain is staffing up with foodservice managers. Shake Shack needs to improve their site selection process for new restaurants. These stories and a whole lot more This Week In Foodservice.
March retail sales were disappointing. One restaurant executive says a $15 an hour minimum wage would be “catastrophic.” Foodservice is the 500 pound gorilla in c-stores. Menu prices continue to climb. These stories and a whole lot more This Week in Foodservice.
Economists predict more of the same ahead. Fast-casual growth continues to outpace the foodservice industry. A Domino’s franchisee in Australia has ambitious expansion plans. KFC “re-colonelizes.” These stories and a whole lot more This Week in Foodservice.
The National Restaurant Association’s Restaurant Performance Index bounced up in February. Foodservice operators continued to build up their staffs in March. California’s move to raise the minimum wage to $15 an hour got a chilly reception from foodservice management. Chipotle appears to be getting ready to introduce a burger concept. Arby’s saves millions by reducing energy usage. These stories and a whole lot more in This Week in Foodservice.
Here are some takeaways for restaurants from the Consumer & Technology Conference. The latest estimate for 4th Quarter Gross Domestic Product improves but is still not encouraging. Technomic’s top 500 chains shows continued growth. CKE’s CEO says foodservice will continue to develop technology at the expense of entry-level workers. Retailers are increasing their penetration into the foodservice market. These stories and a whole lot more This Week In Foodservice.