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.
Built-in obsolescence — it's a concept that the consumer electronics industry has made fashionable. How many cell phones do you have in a drawer at home that you can no longer use? How many computers do you have that you no longer use? The sad truth is that all forms of technology have become disposable in today's society.
In some respects, college and university foodservice is very much like its peers in the business and industry segment. Both face the challenge of keeping customers on campus and trying to address their need for speed of service in a flexible environment that meets a variety of tastes without compromising food quality. But to remain relevant, today's college and university foodservice operators need to keep learning and growing, much like the student populations they serve.
Wow! It is hard to believe that this issue of FE&S marks the halfway point of 2013. Joe Carbonara and the entire editorial team have managed to bring you stories from all over the United States, giving you our take on the people and projects making a difference in the foodservice equipment and supplies community.
The Disney Corporation sets the gold standard when it comes to creating truly memorable customer experiences. From movies to theme parks to cruise ships and a thousand points of joyful light in between, each time a consumer touches a Disney product the experience they have is second to none.
If any one segment of the foodservice industry has worked tirelessly to shed its negative image from generations past and become a cornerstone of the communities it serves, that segment is healthcare foodservice. Years ago foodservice seemed to be an afterthought for many healthcare operations. Today, though, foodservice takes many forms and plays a leading role in helping healthcare facilities achieve their ultimate mission: serving patients and their support networks.
Energy-efficiency and better use of labor were among the key themes running through the 2013 National Restaurant Association Show in Chicago.
Technomic projects foodservice industry revenues to increase 3.8 percent in 2013 and 4.1 percent in 2014. Leading next year’s growth spurt will be a variety of non-commercial foodservice operators.
With roughly six months remaining in 2013, restaurant operators still remain unclear as to how the federal healthcare legislation will impact them in 2014. A few chains, though, continue to move forward cautiously.