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.

A Dealer’s Evolution: Q&A with Tom Lawson, co-owner and president of Earnest Ventures Inc.

Tom and Dana Lawson established Earnest Ventures Inc. (EVI) in 1995. Based in Glenelg, Md., EVI specializes in multi-unit restaurants, national and regional chain work, and independent food groups from coast to coast. Tom has been working in the restaurant equipment business for more than 35 years. He and Dana make it a priority to work closely with owners and chefs to create meaningful partnerships.

This Week in Foodservice: Consumers Ate Out Over Thanksgiving Weekend; New Overtime Rules on Hold; Breakfast Continues to Grow and More

Stories worth another look: Consumers ate out on Thanksgiving and Black Friday. The Department of Labor’s new rules on overtime pay were put on hold by a federal judge. Dunkin’ Donuts to de-emphasize food sales and push beverages.

OEM vs. Non-OEM Parts

 Understanding the Difference: A Q&A with Howard Truitt

This Week in Foodservice: Retail Up, Restaurant Sales Down; Home Delivery Forecast; McD’s Latest Look and More

Stories worth another look: U.S. retail sales were up in October but restaurant sales fell. Initial jobless claims hit a 40-year low. Home delivery could drive millions in restaurant sales. McDonald’s newly designed operations are up and running.

This Week in Foodservice: Interpreting Restaurant Recession Chatter, Starbucks Success, and C-Stores View More Food in Future

Stories worth a second look: Fresh perspective on the “restaurant recession.” Starbucks isn’t worried about the impact of people forsaking brick and mortar retailers. Starbuck’s Roastery is enjoying success. C-stores future is in foodservice. Burger King makes a commitment to grow in Canada.

Kitchen Renovations Remain Top of Mind

Planning to renovate a commercial kitchen? Here are four steps critical to the success of any project.

A Pro You Should Know: Joe Schmitt, Rapids Wholesale Equipment

A Q&A with Joe Schmitt, who has led the 80-year-old Rapids Wholesale Equipment for more than 24 years, helping expand the 56-employee dealership’s four locations and various divisions, including Chain Restaurant Solutions and Foodservice Contract and Design businesses.

Comings and Goings

The foodservice industry tends to be rather transient. Rarely a day goes by that we don’t receive word of someone changing companies for numerous reasons.

Thought Summit Success

If we can deliver the original content and unique events that you, our readers, want to associate with, then we can earn your attention in the busy marketplace of ideas.

In Rememberance of Reggie Daniel: The “What If” Guy

This fall the foodservice industry lost one of its most talented design consultants when Reggie Daniel passed away. Like so many other foodservice professionals we lost more than a colleague. We had to say goodbye to a dear friend.

This Week In Foodservice: How Americans Feel About Cooking; Menu Prices Still Climbing, and McDonald’s Surprises Wall Street

Stories worth a second look this week: How Americans really feel about cooking; menu prices continue to climb; research indicates a $15 an hour wage will hurt those it is supposed to help; Millennials are the biggest spenders when it comes to eating out; and McDonald’s surprises Wall Street.