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.
August is our DSR of the Year issue and it gives me a chance to relive one of my favorite nights of the year. Combing through the photos and deciding what to include as representative of the Dealer of the Year and Industry Awards Gala is a big job — but a rewarding one.
The latest venture from Chicago baker Rich Labriola, Labriola Ristorante & Café, opened this past May just off Chicago's Magnificent Mile. The 12,000-square-foot, mixed-use building features a full-service restaurant, a casual lunch and dinner café, a full-scale bakery, and a carry-out section. In the 300-seat restaurant, subway tiles, dark wood, and leather reside alongside gunmetal, jewel tones and marble to create an elegant-urban feel. A 60-seat sidewalk patio off the café will open this year.
Foodservice Equipment Distributors Association, I was appointed to serve as assistant program chair for the 2015 annual convention. In this position, I had the opportunity to speak on any industry issue that stirred my passions. But what would be of interest to such a diverse group of foodservice equipment dealers and manufacturers?As part of my duties as a volunteer leader for the
McDonald’s could be buying a lot of new equipment. Existing home sales hit an 8-year high while first time jobless claims hit a 40-year low. Fast food employees in New York State may be earning $15 an hour. These stories and a whole lot more in This Week In Foodservice.
Knapp-Track reports casual dining sales remain soft. Technomic says fast-casual operations are still charging along with build-your-own concepts leading the way. The NPD Group finds lunch traffic around the world shows improvement. Hispanics are a great target audience for foodservice. These stories and a whole lot more This Week In Foodservice.
U.S. retail sales unexpectedly fall in June. The NPD Group reports more patrons are choosing to eat in restaurants. The FDA has postponed menu nutritional data posting requirements until December next year. Meals served at full-service restaurants are no healthier than those served at fast food operations. These stories and a whole lot more This Week In Foodservice.
What does it take for restaurant chain to achieve success in foreign lands? Consultant Juan Martinez shares his thoughts and experiences.
Operators focus on future equipment investments. Despite what appears to be a cloudy overall job picture, foodservice keeps hiring. Technomic says refranchising may not be a good move. These stories plus a whole lot more This Week In Foodservice.
Camp Howard, CEC, is a Culinary Institute of America graduate and chef-turned-foodservice director at Vanderbilt University in Nashville. He joined the staff 18 years ago in 1997 as executive chef, earning the director role in 2008. Camp has watched the Vanderbilt college foodservice industry go through dramatic changes. Currently, Vanderbilt operates two main dining halls/serveries that seat 550 and 800 people respectively, along with several retail, convenience store/market, and coffee kiosk outlets around campus. Howard and his team have earned multiple awards for their innovative food, including a Chefs of Tomorrow Award (2012), presented by Olson Communications, and a Number 15 ranking out of 75 Best Colleges for Food (2014) by the Daily Meal.
“Fatbergs” was the term used to refer to the masses of FOG (fats, oils and grease) found in the sanitary sewer lines surrounding the second oldest residential dining facility operated by the Housing Dining Services at the University of Illinois at Urbana-Champaign. Five years ago the University’s Facilities and Services department asked us: What are you going to do about it? The Housing Maintenance department already had a contractor jetting out the sanitary sewer ejector system with ever increasing frequency. But it wasn’t enough. We couldn’t allow the sanitary sewer system to back up into the dining and residence hall.
For foodservice industry veterans, it can be easy to adopt a “been there, done that” attitude when it comes to training. If you have seen one fryer you have seen them all, right? Wrong.