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.
Real growth continues to be hard to come by for the foodservice industry. In fact, overall customer traffic was flat through the first quarter of 2016, according to The NPD Group, a market research firm covering the foodservice industry. Revenues and customer traffic may be inching along, but one area growing at breakneck speed is labor costs.
An interview with C. Dennis Pierce, executive director of dining at the University of Connecticut.
Today' campus dining directors have a lot on their plates meeting the changing and sometimes conflicting demands of students, parents, employees and the like.
This past spring I wrapped up my freshman year of college. The editor of FE&S, who happens to be my uncle, asked me to share my thoughts and experiences about the foodservice program.
Co-founded and jointly led by Stanford University and the Culinary Institute of America (CIA), the Menus of Change University Research Collaborative (MCURC) is an extension of Menus of Change, the groundbreaking initiative presented by the CIA and Harvard T.H. Chan School of Public Health—Department of Nutrition. Menus of Change has developed 24 Principles of Healthy, Sustainable Menus to provide guidance for the foodservice industry, bringing together expert perspectives from the nutritional and environmental science fields on optimal food choices, trends in consumer preferences and impacts of projected demographic shifts. (For complete information on the 24 Principles, visit www.menusofchange.org.)
Welcome to FE&S’ annual college and university issue. Looking back at last year’s coverage, it was all about Generation Y/Millennials and the impact this demographic was having on the market. This year it’s all about Generation Z.
Social interaction is just as important as the food to many restaurant patrons. Restaurant brands support supermarket offerings. Fast feeders have improved their satisfaction rating with consumers. New Barnes & Noble stores will have much larger cafes and menus. McDonalds is stressing urgency over perfectionism. These stories and a whole lot more This Week In Foodservice.
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.
The National Restaurant Association’s annual trade show has come and gone to much fanfare. From what I saw and read, the participation was phenomenal. We were able to bring our full consulting team from all of our offices and even made time to break some bread together. This year, I also participated in a panel discussion that explored unit economics and was moderated by Steve Romaniello, managing director of Roark Capital.
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.
It's hard to think of two things that fit together more seamlessly with overarching objectives than sustainability and healthcare foodservice.