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.

The Drive toward Zero Energy Waste

Zero food waste is the next frontier in going green for foodservice operatiors.

Inc.'s List of the Fastest Growing U.S. Companies Includes 27 Foodservice Businesses

While the housing market continues to be an anchor in the U.S. economy, Inc. Magazine recognizes a handful of foodservice operators for their rapid growth in recent years.

Foodservice Operations Lead in Franchise Failure

This Week in Foodservice reviews the latest franchise failure data, economic news, and foodservice reports. 

July Restaurant and Bar Sales Remain Positive

While July foodservice sales appear better than expected, there remains some uncertainty around the impact such economic factors as employment levels and food prices are having on the foodservice industry.

Labor Management Is Not for the Birds — Industrial Engineering Can Help

Trying to manage labor challenges is enough to make most foodservice and retail operators want to stick their heads in the sand. Doing so, however, creates other opportunities for the business to fail. That's where applying activity-based labor management techniques, a core principle of industrial engineering, can help foodservice and retail operators eliminate at least one bull's-eye.

This Week in Foodservice: Good Markets for Selling Foodservice Equipment & Supplies

In this week's blog, Jerry Steigler takes a look at the most restaurant-dense markets in the U.S. and sifts through the sands of economic data in search of some implications for the foodservice industry.

When Innovations Become the Norm

In a world full of me-too competitors, it is sometimes difficult to recognize true innovation. I was struck by this thought as I read this month's facility design project, which profiles Danforth Dining Hall. Much of what this University of Rochester project features will seem somewhat familiar to you: open prep areas, vegetarian and vegan options, Mongolian grill, and air conditioning. (It's OK to smile if you hadn't realized that there were still places in the continental United States that, up to this point, thought they could get by without air conditioning.)

Experience Matters

Nobody likes it when someone moves our cheese but everyone loves it when a change really enhances our experience. And that's the catch that most businesses — including those in the foodservice industry — face today. How can a company evolve to remain relevant and efficient without alienating its current customer base? It's as tricky as it sounds but when done thoughtfully and with vision, the results can be spectacular.

Keep the Discussion Going

Last year I got up on my soap box and wrote an article entitled "A Climate of Denial." The article discussed how the foodservice equipment industry's business model changed to one where everyone buys direct thus destroying or eliminating entire channels of distribution. For years I have written articles for publications and never received a response like this: 254 emails or phone calls. And these calls and letters weren't to touch base but to share opinions.

The Art of Collaboration: MAS and Design Consultants Working Together

The expectations for today's foodservice operations continue to mount. The net result is that the process to design and build a new foodservice operation or remodel an existing one has never been more complex

This Week in Foodservice: Lots and Lots of Operating Results

In addition to the National Restaurant Association releasing its June Restaurant Performance Index, a number of restaurant companies released their second quarter operating results this week. After swimming through this sea of numbers, it seems as if the industry remains on a slight growth curve despite battling a variety of outside factors.