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.

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.

This Week in Foodservice: Amazon to Expand with Curbside Grocery Pickup; September Sales Show Confidence; and Noise Drowns out Food Taste

News worthy of a second take:Restaurant sales continued to roll on in September according to the Commerce Department. Knapp-Track continues to show weak sales at casual dining chains. Amazon is going the brick-and-mortar route with the internet giant announcing they are moving into the c-store business and opening drive-in locations for the pickup of groceries ordered online. A study shows that noise can make food taste bad.

This Week in Foodservice: How the U.S. Measures Up in Worldwide Eating Out Trends; Robots Reshape Foodservice Jobs; Red Robin’s Fast-Casual Cancellation; and More

News that’s worth a second look: Nielson examines eating out around the world; restaurants add 30,000 new workers in September; robots reshape – not replace – foodservice employees; and Red Robin cancels fast-casual concept.