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.

How to Take the Lead in Sustainability

Going green is no longer an extra step foodservice companies take to stand out — creating a green culture has become a lasting movement that affects how we do business, how consumers buy products and services and how the industry chooses leaders.

Need to Invent and Off They Went

While innovation remains a restaurant industry buzz word, deciding which innovations are right for a foodservice operation depends on the specific challenges the business faces in executing its brand promise.

Restaurant Sales Data for 2013, Improving Service Raises the Bottom Line and Much More

This week we take a look at December retail sales and how restaurants fared last month and for all of 2013. We will also look at the affect improved service has on fast food sales, and much more.

Some Key Economic Indicators Looking Up for 2014

The National Restaurant Association kicks off 2014 with positive industry news, the Wall Street Journal looks for an improving jobs picture in the New Year, white table cloth restaurants hire only the best for wait staff and much more in This Week in Foodservice.

 

Why Didn’t I Think of That?

Plato famously said, "Necessity is the Mother of Invention."

It’s Not Complicated

My father was a pretty good businessman. While in high school, dad began working in the family grocery store where my grandfather, and the other meat cutters on staff, taught my dad how to run the store's meat department.

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.