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.

Wendy’s CEO Sees Menu Prices as Deterrent, Restaurant Sales Appear Soft, and More

Retail sales were disappointing in July. Wendy’s chief says restaurant prices are out of line compared to eating at home. Sysco reported substantial increases in both sales and profits. Knapp-Track shows casual dining sales were weak again in July. These stories and a whole lot more This Week In Foodservice.

The Changing Role of Foodservice

Foodservice really isn’t foodservice. In the recent past, as the name implies, foodservice operations simply provided food as a service to their customers, whether that took the form of a restaurant, a cafeteria, patient feeding, etc. Today, however, executing that menu represents but one small ingredient in a foodservice operation’s recipe for success.

Restaurant Recession Talk, Economic Analysis, Chain Growth Details and More

Bloomberg columnist says pizza chains will do well if a recession hits. Foodservice operators increase hiring in July. The NRA believes a recession is unlikely. Prediction – self-driving cars will mean billions in revenue for bars and restaurants. Zika virus fears are reducing restaurant sales in Miami. These stories and a whole lot more This Week Foodservice.

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