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.
Fast-casual concepts seem to dominate the foodservice industry discussion these days, and with good reason. Many of these operators have found the way to meet customers' demands for quality, innovative menu items in a way that resonates with time-strapped customers. This phenomenon is certainly not lost on the world of corporate dining.
Commercial kitchens keep getting smaller. Increasingly, restaurateurs want to dedicate more space to the revenue-generating front of house and reduce space in the back of house. And the rapid increase of pop-up restaurants and food trucks further drives this small kitchen trend to new heights.
For years now, if you were to ask most any member of the foodservice supply chain about some of their biggest challenges, they would include attracting and retaining top young talent and coming to terms with price pressures brought on by their arch nemesis, the internet.
Most of today's foodservice projects seem to share two common traits: they are all more complex than ever before and operate on a fast-track development schedule. Factor in tighter budgets and higher than normal customer expectations and the project has no room for error. In this environment, these projects often require the specialized expertise and experience of both design and management advisory consultants to not only make the most effective and efficient use of the resources available but to also position the operation for long-term success.
We are excited to share the story behind the success of FE&S' 2015 Dealer of the Year Award recipient, Clark Associates, Inc. By merely glancing at Clark Associates' impressive growth over the past few years, you will quickly understand why they were considered for this award in the first place. But, FE&S' Dealer of the Year Award is much more than a simple measure of sales success.
The U.S. economy continues to stumble forward. Los Angeles restaurant operators want to change minimum wage calculations. McDonald’s woes continue. Hooter’s parent collects hamburger chains. These stories and a whole lot more in This Week in Foodservice.
While the recipe for value continues to evolve, in today's foodservice industry two ingredients remain constant: being knowledgeable and flexible, writes FE&S' Editorial Director Joe Carbonara.
U.S. retail sales turned positive in March and restaurant sales did fairly well. For the first time, restaurant sales exceeded those of supermarkets. McDonald’s franchisees are not in a positive frame of mind. Burger King’s founder thinks $15 an hour minimum wage will kill the dollar menu. These stories and a whole lot more in This Week in Foodservice.
Sales among casual restaurant chains slowed in March according to Knapp-Track. Job openings hit a 14-year high in February. Some states go on record opposing the Sysco/US Foods merger. An Oakland, Calif. minimum wage increase leaves some businesses unhappy. These stories and more in This Week in Foodservice.
The National Restaurant Association says that despite slower sales for the month, foodservice operators continued to spend in February. The jobs picture and other government reports suddenly cloud the economic outlook. Labor action planned for next week. These stories and a whole lot more in This Week In Foodservice.
My ﬁrst NAFEM show.
Wow. I’m pretty new to the industry. Four years ago, if you had asked me if I knew a good New York rep group, I would have said Run-DMC. But now I know that’s hip-hop, not tabletop. I got kitchen-cred. Or as one foodservice equipment manufacturer would say: I’m “fluent in foodservice.”