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.
Robeks Fresh Juices & Smoothies has named David Rawnsley the new president of the brand. Rawnsley joined the franchise system as a regional director in 2004, purchased his own franchised location in 2008, and was named the brand’s chief financial officer in 2014.
Chad Severson was named president of InSinkErator, a manufacturer of food waste disposers and instant hot water dispensers. InSinkErator is a division of Emerson, a multi-line equipment manufacturer.
Manufacturer Winholt Equipment added four new team members: Jim Madden, vice president of operations; Winford Webb, national foodservice sales manager; Mark Harsy, Midwest regional sales manager and Hans Wilhelmsen, Northeast regional sales manager.
Forbes Hever & Wallace debuted its new Coppell, Texas, facility by hosting its annual Kitchen Equipment & New Technology Expo.
Alto-Shaam was named Wisconsin Manufacturer of the Year for companies with 300 to 750 employees by Wisconsin Manufacturing & Commerce, the state’s chamber of commerce. Recognized for its commitment to innovation, philanthropy, technological advances, commitment to customer satisfaction and quality jobs, Alto-Shaam was one of six Wisconsin companies to be honored this year. Seen here is Steve Maahs, company president, accepting the award on behalf of the company and its employees.
Fresh-tossed salad concept Saladworks introduced a new restaurant design that includes Wi-Fi bars, communal tables and comfort seating. The store’s new menu boards and graphics reflect the company’s dedication to chopping fresh ingredients daily.
As more people choose plant-based, more wholesome diets, they’re coming back to the Mediterranean way of eating. Consumers of all ages are favoring flavors from Italy, Southern France, and Greece — from Millennials looking for fresher flavors to aging Baby Boomers looking to eat healthier — and restaurants are responding.