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.

Restaurant Performance Tumbled in January, Joint Employment Policy Reversed (Again), Double-Digit Growth Expected for Third-Party Delivery Platform

The National Restaurant Association says restaurant performance tumbled in January. The policy on joint employment was reversed again. Chipotle discontinues its Tasty Made burger concept. Double digit growth is predicted for the third-party delivery market. These stories and a whole lot more This Week In Foodservice.

A Pro You Should Know: John Spicer, Founder, Crest Restaurant Equipment & Supplies, Virginia Beach, Va.

Continuing FE&S’ focus on industry veterans engaged in philanthropic activities, this month John Spicer of Crest Restaurant Equipment & Supplies in Virginia Beach, Va., discusses Camp Grom. The expansive adventure park and recreation center was built specifically for children with disabilities and their families, as well as for wounded warriors, fallen warriors and their families. It opens this month.

And the Winner Is …

It’s March and that can only mean that the FE&S awards season is underway. In this issue, we highlight some of the very best examples of creative tabletop installations across five industry segments. Our team of independent judges curated a list of winners that exemplify the best in current trends across a variety of foodservice applications.

Lessons in Tabletop Refresh

Instead of suggesting that a tabletop looks old or dated, the better option is to use the term refresh. It is far less offensive when approaching the topic with operators.

Restaurant Sales Flat in January, Sales Growth Among Largest Chains Slowed, and the Number of U.S. Restaurants Dipped

U.S. retail sales declined in January while restaurant sales were flat. Rising government price indexes raise fears of higher inflation and interest rates. Technomic reports sales growth among the 500 largest restaurant chains slowed for the second consecutive year. The number of restaurants in the U.S. declined last year. These stories and whole lot more This Week in Foodservice.

A Service Pro You Should Know: John Varner, Service Technician, EMR, Rosedale, Md.

When John Varner joined EMR in January 1978, his industrial background was well-suited for the company. As the company transitioned to specializing in foodservice equipment, Varner found himself installing the first conveyor oven in a large pizza chain back in 1983. “Although the foodservice equipment segment was foreign to me initially, as time went on, it became a great fit, and I’ve been here ever since,” he says.

Excellence in Experience

In addition to projecting slow but real growth for the foodservice industry in 2018, The NPD Group outlined a handful of attributes that will affect the way consumers use foodservice. Specifically, NPD predicts consumers will remain strapped for time, embrace digital ordering even more and strive to develop a closer relationship with their couches.

A Pro You Should Know: Dwayne MacEwen, DMAC Architecture P.C., Evanston, Ill.

As the principal, creative director and guiding force of DMAC Architecture P.C., Dwayne MacEwen builds beautiful, functional spaces. Notable restaurant projects include Chromium at Chicago's Midtown Athletic Club, the upscale ambience that comes with fine dining at Michael Jordan's Steak House and the eclectic contemporary presentation that fits the menu at Roka Akor.