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.

Do You Know the Real Impact of the New Healthcare Law?

As a business leader you are undoubtedly aware that the Affordable Healthcare Act is about to take effect. But that seems to be where most people's understanding of the legislation begins and ends. That's because this legislation is highly complex and to someone outside of Washington, D.C., it seems like a maze of regulations that are indiscriminately and independently linked to each other.

This Week in Foodservice: McDonald's Weak Quarterly Results Not Their Only Challenge

While many restaurant chains struggled during the economic slump of the past five years or so, McDonald's proved to be quite resilient. Unfortunately, during its fiscal third quarter, McDonald's showed that it is no longer immune to the operating pressures so many other restaurants face. As a result, the coming months could continue to be challenging ones for McDonald's.

This Week in Foodservice: The CIT Group Inc. Is Largely Positive on U.S. Restaurant Industry

Financial giant CIT turned its spotlight on restaurants and forecast steady improvement despite the slow recovery. The head of CIT's Restaurant Industry Practice says that lenders that had stepped away from restaurants during the downturn are returning to finance acquisitions, expansion or re-models but noted that smaller companies and franchisees of smaller chains continue to have difficulty getting financing.

This Week in Foodservice: Restaurant Performance Index Shows a Nice Improvement

While the National Restaurant Association offered some good news in the form of its monthly RPI, other foodservice-related economic indicators were not as positive.

Making Your Voice Count

Wow! We owe a huge thank you to the record number of FE&S subscribers who participated in our 2012 Best in Class study. Completing a comprehensive study of this this type is no small task. So please know that we truly appreciate all of you who took the time and made the effort to ensure your voices are heard.

Lessons from the Great Pumpkin

It's October and that means my three daughters are about to temporarily trade their princess videos for the Halloween classic: "It's the Great Pumpkin, Charlie Brown." After rewatching it, I realized that today's foodservice industry could learn a few things from this Peanuts tale.

Building a Committed Workforce

Despite the high national unemployment rate, it's still a challenge to find talented people who will mesh well with your corporate culture.

This Week in Foodservice: What Darden Restaurants Can Tell Us about the Economy

Job creation is the key to jump-starting the U.S. economy, so by closely examining the performance of one multi-concept restaurant operator we can get an idea of what's to come, writes Jerry Stiegler in his latest blog post.

Industrial Engineering Optimizes Food Safety Practices

While the goal for most foodservice design is to enhance operational efficiency and guest experience, industry engineering processes can also enhance food safety when done right.

This Week in Foodservice: Census Bureau Reports Restaurant Sales Increase Again in August

Foodservice-related economic indicators continue their roller coaster ride while a series of chains continue to navigate the choppy waters of today's business climate.

This Week in Foodservice: The Employment Picture

Amid the confusing and bleak U.S. employment figures emerges one positive note: the foodservice industry continues to add jobs.