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.

Is Supplier Consolidation Good or Bad?

The foodservice equipment and supplies industry has experienced a significant amount of consolidation of late. In fact, during the month of June, FE&S reported on four dealers buying five different companies. Rapid consolidation like this can make one wonder: If this keeps going on, will there only be one equipment supplier standing?

Oh, What a Night!

This was a special year for the Dealer of the Year and Industry Awards Gala for several reasons. I hope that you will take a few moments to review the pictures and video. For those who were there, I hope that the pictures provide a happy reminder of a memorable evening in Chicago. For the vast majority who were unable to attend, I hope that you will recognize some industry friends and perhaps a few larger-than-life characters who have left an indelible mark on the equipment and supplies industry.

Does Size Matter?

In the foodservice equipment and supplies industry, evolution continues to take different forms. And at no time was that more evident than during the month of June.

Talk of a Restaurant Recession, Chipotle’s New Burger Concept and More!

Restaurant performance slides again. Chipotle to launch a burger operation. As internet sales pull brick and mortar stores out of shopping centers, landlords turn to restaurants. Stock analyst predicts a restaurant recession. McDonald’s continues to roll out their new style store. These stories and a whole lot more This Week in Foodservice.

A Service Pro You Should Know: Tim Lochel, Service Manager, Elmer Schultz Services, Philadelphia

After four years in the Army, Tim Lochel joined the National Guard in 1998 to pursue a civilian career. At the time, he wasn’t sure where he’d land. Lochel was soon hired by a company as an apprentice to learn foodservice equipment repair, which allowed him to utilize his mechanical skills.

High-Speed Oven Q&A with Marcin Zmiejko of WC&P

Q&A with Marcin Zmiejko, associate principal of WC&P, Denver.

Blender Q&A with Consultant Juan Martinez

Consultant Q&A with Juan Martinez, principal and founder of Profitality, Miami

Dinnerware Q&A with Anne Ladd, director of merchandising for TriMark SS Kemp, Cleveland

It’s a “We” Thing: Incentivizing Employees

For foodservice operators like me, labor is not getting cheaper. Whether it's healthcare or overtime or even a higher minimum wage, all of these factors are prevelant for today's operators. As foodservice operators, we have to find a way to fight the battle of increased labor costs, and one impactful way of doing that is to limit turnover and improve staff performance.

Stoking the Fire at Potbelly Sandwich Shop

Potbelly Sandwich Shop got its start in 1977 as an antique shop in Chicago's Lincoln Park neighborhood. In an attempt to boost their business, the couple who owned the shop decided to start serving lunch to their curious, collecting customers. Simple sandwiches served in such a unique atmosphere resulted in lines reaching out the door and around the corner. In 1996, Bryant Keil bought the original store and since then the restaurant chain has grown to more than 400 locations throughout the country. And just last year, Potbelly opened a location in the United Kingdom.

Rethermalizer Q&A with Juan Martinez of Profitality

Consultant Q&A with Juan Martinez, principal and founder of Profitality, Miami