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.

Emergency Recap: The After Plan

We've always been strong proponents of developing an emergency plan. Each situation has something different to contend with, but regardless of the reason — hurricanes, wildfires, snowstorms, whatever — when power goes out, our experience has proven to us that having an emergency plan can be quite helpful.

A Pro You Should Know: Jeff Sinelli Founder, CEO and Chief Vibe Officer, Which Wich Superior Sandwiches, Dallas

Ahuge fan of alliteration, Jeff Sinelli came up with the Which Wich name during a brainstorming session. He notes that many of the most iconic brands incorporate alliteration, such as Coca-Cola, Dunkin' Donuts, Best Buy and American Airlines. Since founding Which Wich in 2003, the chain has expanded to 430 locations and should come close to having 500 U.S. stores by next year. While the chain does have a few corporate locations, the operation primarily runs through a franchisee network.

Common Ground

Looking back the other day at the publisher's letter that I wrote one year ago in the November 2016 issue of FE&S, recapping our first Foodservice Equipment & Design (FED) Global Thought Leadership Summit, I realized that, as hard as it is to believe, it is already time to start planning for our second event. It will be held at the Radisson Blu in Chicago next year September 10-12.

Stock Analyst Examines Restaurant Market, Subway Faces Management-Owner Conflict Regarding Declining Sales, and Small Format IHOP Opens

A Wall Street stock analyst looks at restaurant chains. Subway’s management and owners disagree on how to deal with declining sales and market share. IHOP introduces a new small prototype. McDonald’s racks up a strong quarter. These stories and a whole lot more This Week in Foodservice.

Positive Signs for Casual Dining, Coffeehouse Chains See Growth in Units, Tilted Kilt’s New Design, and More

Malcolm Knapp sees some positive signs for casual dining chains. The number of chain coffee shop units continue to grow. Weeks after the hurricanes, some restaurants remain closed. The Tilted Kilt unveils two new designs. These stories and more This Week in Foodservice.

Retail Sales Up, Panda Restaurant Group Invests in Urbane Cafe, Pizza Hut Develops New Oven-Hot Delivery System, and More

Total retail sales rose in September, as did restaurant sales, per the U.S. Census Bureau. Pizza Hut has developed an improved pouch for delivery orders. Urbane Cafe has received a strategic investment from the founders of the Panda Restaurant Group. These stories and a whole lot more This Week in Foodservice.

Electronic Ordering Insights

Kiosk ordering seems all the rage in today’s foodservice industry. While the process seems simple and intuitive for many consumers, implementation is another story. 

 

Over-Expansion May Be Hurting Restaurants, Restaurant Employment Fell in September, Coffeehouse Sales on the Rise and More

Merrill Lynch says over expansion is hurting restaurants. Restaurant employment fell dramatically in September. Premium products are driving up coffeehouse sales. Fast-casual restaurant sales growth is slowing in Canada. These stories and more This Week in Foodservice.

Restaurant Performance Continues to Slide, Early-Bird Diners Deemed a Win; Discord Among Those Who Study Minimum Wage Impact

The National Restaurant Association says restaurant performance continues to slide. The impact of minimum wage seems to remain in the eye of who runs the study. U.S.-based chains dominate the Top 500 franchise companies. Foodservice operators continue to target early-bird diners. These stories and a whole lot more This Week in Foodservice.

 

Q&A with Glenn Clark Jr., CFSP, President, Clark Service Group Inc.

Glenn Clark Jr. has been in the foodservice industry for nearly 30 years (42 years if you count the time spent working in the field with his father when he was young). He gained sole ownership of Clark Service Group in January.

How to Balance Tabletop Aesthetics with Durability and Budget

It's challenging to generalize the process of selecting the right tabletop items. Some foodservice operators start with aesthetics; others focus on the exact price point they want to hit. For others, durability is a top priority.