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.

July Restaurant Performance Weak, August Foodservice Hiring Slowed, New KFC Concept in China, and More

The National Restaurant Association reports restaurant performance was weaker in July. Foodservice hiring slowed in August. Waffle House takes on Hurricane Harvey. Domino’s has formed an alliance with Ford to develop a self-driving delivery car. YUM! China introduces a new KFC concept. These stories and a whole lot more This Week in Foodservice.

A Pro You Should Know: Ashley Morris, CEO, Capriotti’s Sandwich Shop Inc.

After working as a bank teller and broker by the age of 25, Ashley Morris may have only envisioned a career in finance. But, after brainstorming business ideas with longtime friend Jason Smylie, who was looking to partner as entrepreneurs, he found himself in the restaurant world. The duo became franchisees of one Capriotti’s Sandwich Shop in 2004, where they frequently flocked during college at the University of Nevada, Las Vegas. They purchased the chain outright in 2008. Since then, Morris has guided the brand as CEO, more than tripling it in size, with plans to open 500 locations nationwide by 2025.

Five Guys' Collaborative Effort Pays Dividends

French fries have become a constant companion with hamburgers — and with good reason: they are perfect together! Such is the case at Five Guys. We are a fast-casual burger concept with more than 1,450 locations spanning 49 states and nine countries.

Filling Fryers in the Fast Lane

Rutter’s is a network of 68 convenience stores. Fifty-five of our locations feature made-to-order foodservice operations, while the remaining 13 locations use a more traditional c-store foodservice model, including menu items cooked on roller grills.

Growth in Spurts

When trying to assess the health of an industry, many people look to the macroeconomic factors that often impact performance. Two factors regularly linked to the foodservice industry include national employment levels and personal disposable income, among others.

co • op • er • a • tion

I’m a big fan of cooperation … in business, this can mean seemingly disparate groups establishing and working toward a mutual goal that ultimately benefits all parties.

 

Minimum Wage Resistance in the Midwest, Chicago Proves Tough Burger Market, Sales Look Good for Michigan Restaurants, and Much More

Resistance to minimum wage increase arises in the Midwest. Hamburger chains find Chicago is a tough market. Does technology eliminate restaurant jobs? Michigan Restaurant Association survey shows sales are looking good. These stories and a whole lot more This Week in Foodservice.

Food Distributors’ Positive Quarterly Reports, Full-Serve Loses Favor, and Krystal Takes 75 to 24/7 Model

Distribution giants seem to be asking “What restaurant recession?” Consumers’ evaluation of full-serve restaurants declines. Chuck E. Cheese introduces a new restaurant design. Krystal moves to keep some units open 24 hours a day. These stories and a lot more This Week in Foodservice.

Honey I Shrunk the Footprint: How to Embrace Smaller Restaurant Sizes

Good News in Latest U.S. Census Bureau Report, Little Caesar’s Pizza Portal Rollout, and Much More

Census Bureau reports positive July sales. Little Caesar’s rolls out the “Pizza Portal.” Millennials prefer some types of restaurants. Has Starbucks reached the saturation point? These stories and a whole lot more This Week in Foodservice.

Foodservice Hiring Strong in July, Micro Chain Concepts Show Growth, and Casual Dining Sales Still Weak

Casual dining chain sales remained weak in June. Foodservice hiring was very strong in July. The NPD Group reports “micro chains” are a growing factor in some major cities. Grocery shoppers are looking for prepared food according to one expert. These stories and more This Week in Foodservice.