Breaking news for the full foodservice equipment and supplies distribution channel. Includes information on dealers, distributors, design consultants and multi-unit operators spanning leadership changes, mergers and acquisitions, trends, data and much more.
While the words “small plates” may seem overused lately, that trend in menu and tabletop design has not gone away. Instead, it's broadened to segments of the foodservice industry other than just high-end, independent restaurants, according to Zena Dater, of Oswalt Restaurant Supply and FE&S'2008 DSR of the Year. “In the past, only fine dining seemed to do the tasters or flights, if we are talking wine, and small plates for food,” she says. “Now, casual dining is jumping onboard.”
It used to be that value-oriented meals were the domain of quick-service or even fast-casual restaurants. But in an attempt to maintain traffic levels, a growing number of restaurant operators, this time representing all segments, continue to promote value on the menu, according to Mintel’s Menu Insights study.
“Dining out is a choice, not an obligation,” said Mintel’s Maria Caranfa. “By offering people the prices they can afford with the food quality and experience they crave, restaurants can stay vibrant and current in today’s economy.
2013 Best In Class Winners
See who FE&S readers named this year’s Best In Class winners. Manufacturers were evaluated for product quality, product value, product design and aesthetics, service and support, sales reps, product inventory and available product information. Click here to see the complete results.