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.
A veteran restaurant owner/operator and consultant, Brendan Spiro has helped countless independent, chef-driven and even limited-service restaurants set up shop and go on to achieve success throughout New York, the East Coast and beyond.
When it comes to socializing, people love to discuss the latest restaurant they have tried. Just last week I was scrolling through one of my social media accounts and saw that a friend had posted the picture of a beer she was having with dinner that night. Being a hops and barley enthusiast myself, I stopped to take a quick look at what my friend was drinking, but it was where the consumption was taking place that really caught my attention. She was at a local supermarket — one with a pretty well established presence in the Chicago area.
One of the most fundamental elements of the customer experience in our industry is often the most overlooked when it comes to investing in our restaurants: the tabletop budget. Let me set the stage with one example. At Kendall College, our School of Culinary Arts runs an open-to-the-public fine-dining restaurant to provide our students with real-life experience.
Food Safety is never a sexy topic. I am not aware of any way to make food safety a sexy topic. But it is an incredibly important one and one that never seems to be far from the headlines. The CDC estimates that contaminated food sickens 48 million Americans each year.
Career options seem endless for many high school students who often go on to college and even change majors several times. For Pine Tree Food Equipment’s Dan Poulin, though, the transition from student to professional was pretty straightforward.
The National Restaurant Association reports the industry continues to grow. The NPD Group says restaurant traffic has now recovered from the recession. Cornell University thinks an increasing minimum wage is good for foodservice. Mergers and acquisitions in the restaurant industry were down sharply last year compared to 2014. These stories and a whole lot more This Week in Foodservice.
In life and business, false influences regularly overtake realism and diminish innovation and curiosity. And nowhere is that more prevalent than in today’s foodservice equipment and supplies industry.
Some see it as a watershed moment in human history; an acknowledgement of our mutual self-interest and the ultimate need for cooperation in order to survive played out on a global scale.
Chain restaurants will continue to push for better user interfaces that help maximize use of labor and ensure consistent production of menu items.