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.
For foodservice operators like me, labor is not getting cheaper. Whether it's healthcare or overtime or even a higher minimum wage, all of these factors are prevelant for today's operators. As foodservice operators, we have to find a way to fight the battle of increased labor costs, and one impactful way of doing that is to limit turnover and improve staff performance.
Potbelly Sandwich Shop got its start in 1977 as an antique shop in Chicago's Lincoln Park neighborhood. In an attempt to boost their business, the couple who owned the shop decided to start serving lunch to their curious, collecting customers. Simple sandwiches served in such a unique atmosphere resulted in lines reaching out the door and around the corner. In 1996, Bryant Keil bought the original store and since then the restaurant chain has grown to more than 400 locations throughout the country. And just last year, Potbelly opened a location in the United Kingdom.
Founded in 1995 in Homewood, Ala., Zoës Kitchen is a fast-casual restaurant group serving made-from-scratch, Mediterranean-inspired dishes. As CEO, Kevin Miles has led Zoës Kitchen through an accelerated expansion plan since 2009, growing to more than 180 locations in 19 states across the U.S. today. Miles was recently honored with Ernst & Young's Entrepreneur of the Year 2016 Retail Award for the Southwest Region for his commitment to excellence and success in such areas as innovation, financial performance and personal commitment to the company and communities. Miles was selected as the award recipient by a panel of independent judges.
What’s up with meal kits? More consumers are having restaurant meals delivered but there’s a catch. Dunkin’ Donuts cuts a major deal with BJ’s Wholesale club. These stories and a whole lot more This Week In Foodservice
Restaurant sales in June were slower than in May. A new report looks for foodservice to grow 3.33 percent in the next 5 years. A C-store chain says it will open at least 600 locations in the next few years. Taco Bell expands their Cantina concept. These stories and a whole lot more This Week In Foodservice.
The number of new jobs came back strong in June but restaurant hiring slowed. Sysco bought Supplies on the Fly. The NPD Group says many countries saw traffic gains in the first quarter. Casual restaurant sales were weak in June. The fast-casual segment continued to post strong growth numbers last year, per Technomic. McDonald’s will spend big to modernize its German restaurants. These stories and a whole lot more This Week in Foodservice.
Are restaurant sales heading downward? Limited-service restaurant chains handily outperformed full-service chains last year. Study shows what eating at home really means. College/university foodservice operators saw a traffic boom in the past year. Frisch’s introduces a new restaurant design. These stories and a whole lot more This Week in Foodservice.
Real growth continues to be hard to come by for the foodservice industry. In fact, overall customer traffic was flat through the first quarter of 2016, according to The NPD Group, a market research firm covering the foodservice industry. Revenues and customer traffic may be inching along, but one area growing at breakneck speed is labor costs.
An interview with C. Dennis Pierce, executive director of dining at the University of Connecticut.