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.
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.
In the past full-service restaurants could insulate themselves somewhat from the impact of higher prices, as long as they were better than fast-food venues in customer satisfaction. But this is no longer the case, ACSI reported.
Yoshinoya America Inc. is a 1,600-unit global restaurant chain based in Japan, with 90-plus franchisees throughout California and Nevada.
Labor may be but one component of any foodservice operation but it remains one of the most expensive. Applied correctly, labor can make most any foodservice operation more efficient and help drive sales.
Is the number of restaurants growing or contracting? The National Restaurant Association says yes while other data says no. You decide.
While overall retail sales continue to struggle, the restaurant and bar segment remain somewhat of a bright spot for the U.S. economy.
A study done by the prestigious consumer-based magazine shows how tight the competition in the restaurant community really is. Also, blogger Jerry Stiegler takes a look at the continued mixed economic news, exploring jobs data both in and outside of the restaurant industry and a variety of other indicators, as well as some chain expansion news.
Restaurant operators maintained a positive outlook in May, the only catch is that it was not quite as positive as recent months. And that set of mixed results is indicative of the overall U.S. economic climate, foodservice included.
I am an outgoing person and have my father to thank for that. Throughout my childhood, my dad would take me places and introduce me to attorneys, doctors and other professional people. This social upbringing helped shape my 38-year career in the foodservice industry because it taught me to respect people and enjoy their company.
Almost like a celebrity on a red carpet, food waste has begun to receive significant attention within the foodservice industry. This has occurred, in part, as a result of increased interest in foodservice sustainability and early regulatory requirements to remove food waste from landfills in places like Seattle and San Francisco.