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.
African flavors topped the National Restaurant Association’s 2016 What’s Hot list, trending at 62 percent, above Latin American, Middle Eastern and Southeast Asian flavors. As a “mover and shaker,” African flavors saw a 20 percent jump in popularity from 2015 to 2016.
Casual dining concept STACKED: Food Well Built opened a new location in Huntington Beach, Calif. The architecture and interior design of STACKED-Huntington Beach combine industrial elements of metal and concrete along with reclaimed wood. A medley of colored glass in yellows, oranges, and ambers on the façade bring a sunnier element.
Jeff Heath was named vice president of operations for Ted’s Montana Grill.
Former McAlister’s Deli executive joins the full-service restaurant company.
Multi-line foodservice equipment manufacturer Unified Brands promoted Jim Wernette to chain account sales manager.
South Carolina-based service agent joins the PT portfolio of foodservice-related companies.
MAFSI members forecast a 4.3 percent sales increase in Q1 2016.
The National Restaurant Association projects that restaurants will post sales of $782.7 billion and employ 14.4 million people in more than 1 million locations during 2016. The National Restaurant Association also released a list of seven key trends that will impact the industry throughout this year.
Bloomin’ Brands promoted Mike Kappitt to president of its Carrabba’s Italian Grill concept. Kappitt most recently served as senior vice president and chief marketing officer of Bloomin’ Brands.
Multi-concept operator promotes four longtime company leaders.
The National Restaurant Association has acquired the National Registry of Food Safety Professionals (NRFSP), a U.S.-based certification body. NRFSP provides certificates for individuals seeking credentials in a variety of food safety disciplines.
