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.

Green is Good Business

Like other small businesses in the foodservice industry the leadership at Curtis Restaurant Supply tries to look at all options that will increase the productivity and profitability of the company. As part of our ongoing efforts, we discovered that going green can be good business.

How Can You Ensure Efficient Menu Innovation?

Menu innovation is a wonderfully dynamic topic but we should all realize that it does not have to be complicated.

Taking A Gradual Approach to Remodeling

After numerous student tastings, Nardin Academy was able to confirm that its student body would eat healthier food options and try new items when given the opportunity. This was an important discovery for the team behind the school's efforts to embrace sustainability and informed the team's approach to remodeling, according to consultant Greg Christian in his ongoing project case study.

Restaurant and Bar Sales Outpace the Industry

This week the November U.S. Department of Commerce sales numbers bring good news for restaurants. And we take a look at the KnappTrack report on casual dining restaurants, U.S. chains operating in Africa and much more.

RPI Up, Mixed Results for Thanksgiving Sales, Bars vs. Restaurants, Updated Equipment Supplier Data and Much More

While the National Restaurant Association shared some good news, Christmas sales figures were less encouraging. In restaurant news, the bars with food vs. restaurants with drinks debate continues and much more. 

Will Students Really Eat Healthier Food?

Greg Christian sought buy-in from students as part of his overall plan to bring sustainable foodservice to Nardin Academy.

A Look Ahead

It’s hard to believe this calendar year is about to come to a close. The foodservice industry got off to a fast start in 2013 thanks in part to The NAFEM Show in February and generally improving economic conditions.

That’s a Wrap

A s we get set to shift our attention to 2014, it’s a great time to reflect on all that’s happened during the course of this year. Here at FE&S, it has been a remarkable year highlighted by the celebration of our 65th anniversary. I would like to personally thank all of our readers, advertisers, and industry contributors who helped make this the best year in this publication’s illustrious history as measured by any metric that you choose.

October Sales Data, Forecasting 2014, and Red Robin's Remodel

This week FE&S blogger Jerry Steigler takes a look at sales data for October, examines one of the soon-to-be-many forecasts for 2014, finds a restaurant chain that's redesigning its dining areas to appeal to different demographic groups and much more.

Creating a Shared Vision before Strategic Planning

Consultant Greg Christian discusses the steps and outcomes from a visioning session that helped set the stage for implementing the strategy for Nardin Academy's sustainable foodservice plan.

 

Finding Qualified Foodservice Employees, Looking at Consumers' Preference for Fast-Casual and More

This week we examine the complicated reasons why some foodservice operators can't find help, despite high levels of unemployment. We also look at consumers' preferences for fast-casual over fast food restaurants, follow up on last week's McDonald's story, and much more.