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.

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

A Pro You Should Know: Kevin Miles, CEO, Zoës Kitchen

Founded in 1995 in Homewood, Ala., Zoës Kitchen is a fast-casual restaurant group serving made-from-scratch, Mediterranean-inspired dishes. As CEO, Kevin Miles has led Zoës Kitchen through an accelerated expansion plan since 2009, growing to more than 180 locations in 19 states across the U.S. today. Miles was recently honored with Ernst & Young's Entrepreneur of the Year 2016 Retail Award for the Southwest Region for his commitment to excellence and success in such areas as innovation, financial performance and personal commitment to the company and communities. Miles was selected as the award recipient by a panel of independent judges.

Food Delivery Up, Meal Kit Potential and More

What’s up with meal kits? More consumers are having restaurant meals delivered but there’s a catch. Dunkin’ Donuts cuts a major deal with BJ’s Wholesale club. These stories and a whole lot more This Week In Foodservice

Study Projects Compound Growth Rate for U.S. Foodservice Market

Restaurant sales in June were slower than in May. A new report looks for foodservice to grow 3.33 percent in the next 5 years. A C-store chain says it will open at least 600 locations in the next few years. Taco Bell expands their Cantina concept. These stories and a whole lot more This Week In Foodservice.