Consolidation among foodservice equipment and supplies dealers heats up.
Comings promoted to senior vice president and COO for the casual dining concept.
TGI Friday’s veteran Lanoce joins the fast-casual concept.
Real growth continues to be hard to come by for the foodservice industry. In fact, overall customer traffic was flat through the first quarter of 2016, according to The NPD Group, a market research firm covering the foodservice industry. Revenues and customer traffic may be inching along, but one area growing at breakneck speed is labor costs.Read more...
The National Restaurant Association’s annual trade show has come and gone to much fanfare. From what I saw and read, the participation was phenomenal. We were able to bring our full consulting team from all of our offices and even made time to break some bread together. This year, I also participated in a panel discussion that explored unit economics and was moderated by Steve Romaniello, managing director of Roark Capital.Read more...
Social interaction is just as important as the food to many restaurant patrons. Restaurant brands support supermarket offerings. Fast feeders have improved their satisfaction rating with consumers. New Barnes & Noble stores will have much larger cafes and menus. McDonalds is stressing urgency over perfectionism. These stories and a whole lot more This Week In Foodservice.Read more...
With the calendar rolling over to June that can only mean two things: my Cubs are already jockeying for a prime position in next season's baseball draft and that the NRA Show has come and gone. So instead of dwelling on the disappointing (the Cubs season to date) I will focus on the positive, which in this case means some key lessons learned from the NRA Show here in Chicago.
Over the course of the four-day shindig, I had the opportunity to chat with numerous dealers, consultants, operators and manufacturers. In addition, it was an honor to moderate a pair of panel discussions regarding supply chain management and energy efficiency. Each presentation represented a wonderfully dynamic conversation among a trio of seasoned foodservice professionals. With that in mind, I would like to share a few key points made in each presentation.
Thanks to Bridgeman Foods' Lisa Kennedy, Yum! Brands David Harpring and Foodservice Technology Center's Richard Young for sharing their expertise on this panel discussion.
Improving Supply Chain Performance
This session focused on ways individual members of the supply chain — be they dealers, consultants, manufacturers, reps or service agents — can work together to help add value to their relationships with foodservice operators. Some key points made during this session included:
Of course, shows like the NRA present plenty of opportunity for social interaction. The Sunday night networking event hosted by FCSI's Midwest Chapter was a wonderful success in that regard. It was great to touch base with so many consultants, manufacturers and reps.