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.

Casual Restaurant Sales Still Weak, McDonald's Biggest Competition and Much More

This week we report on some preliminary findings of what operators think about the proposed Sysco/US Foods merger, share Malcolm Knapp’s thoughts about casual restaurant sales for the rest of the year, look at the success of Taco Bell’s breakfast program, compare Chick-fil-A to McDonald’s and a whole lot more.

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

Illinois to Require Food Handler Training, Seattle's Minimum Wage Concerns and More

This week we report some very good news from the National Restaurant Association, look at a first quarter that was even worse than first feared for the U.S. economy, discuss how Illinois will require training of all food handlers, examine the impact of a $15 an hour minimum wage on Seattle businesses and a whole lot more.

Summer Scholars

If you saw the cover of this issue promoting our coverage of college and university foodservice innovators and thought the July edition of FE&S is not for you, think again. What's happening in college and university foodservice today will shape other foodservice industry segments for years to come.

Feeding the Campus Culture

College foodservice continues to enjoy a real renaissance period. That's because the administrations leading today's institutions of higher learning see foodservice as doing more than providing sustenance on a plate-by-plate basis. They understand the social significance of breaking bread together represents a key attribute of the student life experience. That's why the design continues to migrate toward more dynamic living environments and away from the institutional approach of the past.

Is Your Foodservice Operation Ready to Respond to Disaster?

It's midmorning, you are a foodservice operator just starting a staff meeting and the lights go out in your office. It's dark. A major disaster has affected the power grid, knocking out power to your area for 48 hours. What do you do?

Innovation Goes Back to School

Innovation is, without question, one of the most prominent buzz words in our vocabulary today. Business leaders and politicians alike cite the need to innovate when addressing what ails a company, industry or even a government. When pledging to improve things for their employees or constituents, these leaders promise to become more innovative in their approach, each with varying degrees of success.