- Published: August 16, 2017
- Written by Juan Martinez, PhD, PE, FCSI
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.
Census Bureau reports positive July sales. Little Caesar’s rolls out the “Pizza Portal.” Millennials prefer some types of restaurants. Has Starbucks reached the saturation point? These stories and a whole lot more This Week in Foodservice.
Casual dining chain sales remained weak in June. Foodservice hiring was very strong in July. The NPD Group reports “micro chains” are a growing factor in some major cities. Grocery shoppers are looking for prepared food according to one expert. These stories and more This Week in Foodservice.
Restaurant industry performance in June was consistent with May, per the National Restaurant Association. McDonald’s quarterly financial performance exceeded Wall Street’s forecasts. Buffalo Wild Wings opened its B-Dub Express concept in Minnesota. Chipotle Mexican Grill will add a drive-thru window as a test to one of the chain’s Ohio locations. These stories and a lot more This Week in Foodservice.
Entrepreneurs and small businesses are often the ones to lead the charge during times of change. One way to be part of the solution is to help start-ups.
Steve Roane has made a lifelong career in the foodservice industry, but it has taken some twists and turns along the way.
August is our annual healthcare issue, and this year, it comes amid a great national debate about healthcare. Fundamental questions about whether access to healthcare is a right of citizenship, a basic human right or a benefit that should be bought and paid for on an individual basis, have led to a feverish political debate pitting those on all sides of the issue against one another.
Ask any foodservice operator and they will rightfully tell you their business is pretty complicated. But nowhere is that more the case than in today's healthcare foodservice industry.
Chef Frederick Buchanan serves Cura Hospitality, which manages the foodservice at Sherwood Oaks Retirement Community. A 34-year veteran of the industry, with 21 of those years spent in contract foodservice management, Buchanan has worked to enhance resident and patient satisfaction through innovative food programs.
As the director of nutrition at UCLA Health System in Los Angeles, Patti Oliver, MS, RDN, MBA, oversees a $26 million budget. Annual sales volume totals $12 million. Her department serves 9,000 meals a day via patient dining, 3 retail outlets and an upscale catering department. The staff includes 300 full-time equivalents.
There's a natural connection that happens when you become a strong member of the community you serve. Whether you are a university, a healthcare provider or a business, integrating with the community should play a role in what you do.