Foodservice Opinions

Opinion pieces on the foodservice equipment and supplies industry from leaders and laymen from all aspects of the business, including dealers, distributors, design consultants and multi-unit operators.

Vitality Bowls and the Superfoods Cafe

Vitality Bowls is a self-described superfoods café. The acai berry serves as the star ingredient for a menu that includes bowls, smoothies, juices, Paninis, salads and soups that staff make to order. Uriah Blum, the chain’s vice president of operations, describes Vitality Bowls’ service style as a cross between fast-casual and quick service, given the high-touch approach and the speed with which customers move through the line. Here, Blum discusses the chain’s approach to food safety, sustainability and more.

Thought-Provoking Transitions at FE&S

September is a time of transition in many ways: for businesses it’s time to budget and plan for the new year, for families it’s time to go back to school because summer holidays have come to an end.

All Hail the Food Hall

Beyond the varied menu and service styles, food halls often feature a retail component, which allows customers to take a portion of their experience home to enjoy later.

All Hail the Food Hall

Food halls represent a fascinating and fast-growing portion of the foodservice community. In Chicago, for example, many major buildings now include or plan to include food halls among its amenities. In fact, according to an August 8 Crain’s Chicago Business article, more than a dozen major food halls opened in the U.S. in 2015 and 14 more are expected to open this year.

Jay Lerdal Discusses ServSafe as National Food Safety Month Kicks Off

September is National Food Safety Month, so the time seemed right for a discussion with Jay Lerdal, product manager of the National Restaurant Association’s ServSafe program.

Ecolab's Ruth Petran Provides Insight on Avoiding Reoccurring Food Safety Mistakes

Ecolab's vice president of food safety and public health, Ruth L. Petran, Ph.D., discusses how to apply best practices to create a food safety-oriented culture.

This Week in Foodservice: Supplier P&L Checkup, NRA Bullish on Business, YUM! Trust-Themed Trademarks and More

Here’s what caught my eye to be worthy of a second look this week: major foodservice industry supplier’s P&Ls; soft chain sales −  with increased menu prices getting the blame; the NRA’s 5 reasons why they are bullish on the restaurant business; and YUM! Brands application for federal trademark registrations on 2 food safety slogans.

Growth Expected in Foodservice Sales, Food Away From Home Outpacing Grocery, Economic News and More

Restaurants are No.1 with U.S. consumers. Technomic predicts foodservice sales will grow 4.8 percent. Prices for food away from home continue to outpace grocery prices. Different generations have different perceptions of the dinner meal occasion according to The NPD Group. These stories and a whole lot more This Week In Foodservice.

Growth Expected in Foodservice Sales, Food Away From Home Outpacing Grocery, Economic News and More (2)

Restaurants are No.1 with U.S. consumers. Technomic predicts foodservice sales will grow 4.8 percent. Prices for food away from home continue to outpace grocery prices. Different generations have different perceptions of the dinner meal occasion according to The NPD Group. These stories and a whole lot more This Week In Foodservice.

Wendy’s CEO Sees Menu Prices as Deterrent, Restaurant Sales Appear Soft, and More

Retail sales were disappointing in July. Wendy’s chief says restaurant prices are out of line compared to eating at home. Sysco reported substantial increases in both sales and profits. Knapp-Track shows casual dining sales were weak again in July. These stories and a whole lot more This Week In Foodservice.

The Changing Role of Foodservice

Foodservice really isn’t foodservice. In the recent past, as the name implies, foodservice operations simply provided food as a service to their customers, whether that took the form of a restaurant, a cafeteria, patient feeding, etc. Today, however, executing that menu represents but one small ingredient in a foodservice operation’s recipe for success.

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