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.

California Dreamin’: Looking Back on The NAFEM Show

Nothing brings out the best in the foodservice equipment and supplies industry quite like The NAFEM Show. For three days it seems everyone is in the best possible mood while hobnobbing beneath NAFEM’s biennial big top. The burdens of business challenges seem to fade to the background as various new applications of stainless steel, melamine and even china have everyone forgetting the past, even for a moment — because, to paraphrase one-hit wonder Timbuk3: their future’s so bright they’ve gotta wear shades.

Chef's Corner: Ben Hudson, Executive Chef of The Brown Bottle, Milwaukee

The historic, circa 1938, Brown Bottle pub is back in business at the Schlitz Park office complex, the former Milwaukee home of the Schlitz Brewing Company. Operating the legendary pub, which had closed in 2004, are Menomonee Falls-based Davians and D&S Food Services Inc., a catering and vending operator, which also oversees the Schlitz Park Café in the RiverCenter and The Brew in the Stock House in Milwaukee.

Family-Owned and Operated Businesses – The Formula for Success

Family-owned businesses are central to the American economy. Approximately 90 percent of American businesses are family-owned or controlled, according to the U.S. Census Bureau. Leaders of family owned and operated businesses have a daunting task in trying to be successful now while positioning their organizations for continued growth. Customers seemingly want things faster and cheaper than ever before. New technologies offer great promises but come with much risk if you are on the bleeding edge. Processing all of this can be overwhelming. Business leaders need to see what’s coming down the road, assess their business’ strengths and weaknesses, and take action quickly to remain one step ahead of the competition.

Foodservice Everywhere

This is the tantalizing phrase that Jackie Rodriguez, senior manager with Technomic, uses to describe the growing trend towards taking foodservice to on-the-move consumers via smaller, highly focused outlets. This emerging category includes a variety of outlets such as food trucks, kiosks, micro-marts, and even high-tech vending machines. The aim is a marriage between creative high-quality food offerings and convenience, and the early adopters tend to be younger consumers who are more accustomed to eating on the run.

Food Is on the Move

Once upon a time, if you wanted to consume food prepared outside of the home you had to go straight to the source, which tended to be a large monolithic structure that required lots of fire power to execute most any kind of menu. Oh, how times have changed.

Tabletop Showstopper: The 2015 Performance in Tabletop Awards

The first thing that you should understand is that Joe Carbonara, our chief editor, does not give up the reins easily. Especially when it comes to the things that Joe loves to do, like the tabletop judging that he oversees each year for FE&S.

In Search of Innovation

Seems like people often want help identifying the next great equipment or supply item that will help propel their foodservice business forward. In other words, everyone continues to search for the foodservice equipment and supplies industry’s version of the iPhone. Unfortunately, such an innovation does not exist nor will it any time soon.