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.
For foodservice industry veterans, it can be easy to adopt a “been there, done that” attitude when it comes to training. If you have seen one fryer you have seen them all, right? Wrong.
Those of us who attend a lot of conferences have heard an awful lot about Gen-Y lately. These are the 18-to-25-year olds that marketers can’t seem to get enough of and the rest of us tend to talk about as if they are not in the room. Maybe it’s the headphones.
There is a lot to be said for those of you managing college and university dining programs. You are surrounded by educators and forward-thinking people who seek, in their own way, to advance the world in which we live. The students you serve and sometimes employ are typically energetic and full of ideas. Some student workers approach things without any knowledge of “how it used to be done” while others always look for better ways to approach the task at hand. Many of your staff may be comfortable with how it has always been done, but you probably have other staff who continually seek opportunities for improvement. This mix of interests and skills puts you in the best possible place for innovation: an environment of opportunity, challenge and progress.
It is tempting to make the recipe for success more complicated than it needs to be. When that happens, businesses from all segments of the foodservice industry can lose focus on what truly drives success: creating great customer experiences.
Restaurants are performing well in the minds of most consumers according to a recent study. Sysco bows out of the US Foods merger. Buffalo Wild Wings pleases guests by adding staff. Ruth’s Chris and Hooters are both investing heavily in remodeling. These stories and a whole lot more This Week In Foodservice.
Knapp-Track finds causal restaurant same-store sales up slightly in May. Technomic reports restaurant same-store sales were up 4 percent in the first quarter. The number of restaurants increased 9,000 last year. A coalition has been created to fight NY Governor Cuomo’s plan to increase the state’s minimum wage. Food trucks could have sales of $2.7 billion in 2 years. These stories and a whole lot more in This Week In Foodservice.
Restaurant sales had a modest gain in May. U.S. job openings hit an all-time high. The NRA says foodservice will hire over half a million workers this summer. Businesses fight proposed changes in overtime pay regulations. L.A. raises minimum wage to $15. These stories and a whole more in This Week In Foodservice.
McDonald’s franchisees face numerous problems. Foodservice operators kept hiring in May. New York City fast food employment grew 87 percent in the last 15 years. NPD Group says traffic was flat but menu price increases drove dollar sales. These stories and a whole lot more in This Week In Foodservice.
Amid a sea of new and innovative products, one particular development caught the eye of FE&S blogger Juan Martinez. Want to find out which emerging foodservice equipment trend stole the show? Read on.
Ryan Conklin oversees culinary operations for Rex Healthcare's room service-style patient dining as well as two retail outlets, two extended care facilities, catering and special events, serving 4,800 meals daily. In March, Conklin won the Triangle competition.
Michael Atanasio is director of Food and Nutrition Services and also manages patient transport and a metabolic program at Overlook Medical Center in Springfield, N.J., a 525-bed acute care facility ranked and recognized as one of the best regional medical centers by US News and World Report’s Best Hospitals study. His 32-year hospitality industry career includes 28 years in healthcare foodservice beginning in 1989 at a large multi-site medical center in New Jersey.