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.
This month, we visit with Matthew Kenney, a raw food chef, author of 11 cookbooks, founder of the Matthew Kenney Culinary Academy for raw and living foods in Santa Monica and owner of the adjacent restaurant M.A.K.E. as well as Make Out, a fast-casual raw food concept in Culver City, Calif. Kenney is also the consulting chef/owner of The Gothic New England in Belfast, Me., a plant-based finer dining restaurant; DÁTIL & LIMÓN, a plant-based fast-casual and juice bar in Merida, Mexico; and White Lotus, a living food restaurant soon to open in Miami. Kenney has even taken his education abroad to Thailand in early 2015 through MK Culinary Asia launching at the Evason Hua Hin & Six Senses Spa.
When I was a kid, my parents used to take me to a restaurant that brought your food via a train that ran on a track right in front of you. Little did I know it then, that this was likely my first encounter with automation in a foodservice application.
November retail sales were stronger than anticipated while restaurant sales performed well, too. A study of minimum wage increase produces negative results. Sysco’s proposed merger with US Foods carries a steep penalty. This and lot more in This Week In Foodservice.
The employment picture brightened in November with foodservice doing heavy hiring. Is $2.00 a gallon gas in our future? McDonald’s continues to face struggles. Starbucks is broadening its menu. And a lot more.
The Restaurant Performance Index bounced back in October. Global fast food charges ahead. McDonald’s and KFC are doing a great job with social media. These stories and a whole lot more in This Week In Foodservice.
Third quarter customer traffic was flat, sales up, according to The NPD Group. Technomic looks for the Top 500 Chains to have a healthy increase in units. Sysco is planning on divesting assets to gain government approval for its US Foods acquisition. This and a whole lot more in This Week In Foodservice.
New sales data from Knapp Track indicates casual restaurants may have turned the corner. Most of last week’s employment reports are positive while restaurant hiring comes on strong. Of the couple dozen chains reporting same-store sales, most are looking good. All this and more in This Week In Foodservice.
The NRA says September sales turned soft but gross domestic product did better than forecast in the third quarter. Sysco reports higher sales and profits.
Many foodservice equipment manufacturers continue to offer extended warranties to help sweeten the sales process during this slower growth period.
An unofficial theme pervades this issue of Foodservice Equipment and Supplies magazine and I can describe it in one Hawaiian word that packs a lot of meaning: Kina'ole. This single word roughly translates into "doing the right thing, in the right way, at the right time, in the right place, with the right person, with the right feeling, the first time."