• University of Michigan East Quad in Ann Arbor

  • Yale’s Dining Ventures West

  • Sales at Chicken Restaurants Ready to Take Flight Again?

  • DSR of the Month, July 2014: Chris Monico, Senior Project Manager C&T Design & Equipment Co., Indianapolis

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Summer Scholars

If you saw the cover of this issue promoting our coverage of college and university foodservice innovators and thought the July edition of FE&S is not for you, think again. What's happening in college and university foodservice today will shape other foodservice industry segments for years to come.

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jMartinez
Juan Martinez

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

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jStiegler
Jerry Stiegler

NPD’s Restaurant Market Overview, McD’s 18-Month Plan, Fast Food Employees Organizing Efforts and More

This Week In Foodservice reports on The NPD Group’s overview of the restaurant market, looks at the possibility of civil disobedience protests at restaurants, provides comparable store sales reports for a number of major chains and a whole lot more.

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Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

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Highlights

Chain Innovators: Noodles and Company

Noodles and Company has thrived during the recession as its leadership has worked to refine the concept and position it to strongly appeal to today's consumers. The company does this on a number of fronts, including offering a nicer fast-casual dining experience with real china, silverware and no need for customers to bus their own tables coupled with a menu of fresh, made-to-order noodle and other dishes that range from healthy to indulgent, and from spicy to comforting.

Noodles & CompanyIn particular, Noodles has put a sharp focus on culinary innovation, says Jill Preston, director of corporate communications. For example, when the recession hit Noodles added comforting home-style spaghetti and meatballs. Last fall, it introduced a new line of sandwiches. "It reinforces our position that we're not just Asian, Italian or noodles," she says. "We're flavors from around the world. Sandwiches are another way for us to offer that and drive new guests to our restaurants." The sandwich line features a Wisconsin Cheesesteak, Spicy Chicken Caesar, MMMeatball and Veggie Med — all developed using existing inventory items.

A recent limited time offer featured creative riffs on Noodle's Wisconsin Mac & Cheese, including Truffle Mac with Baby Portabellas, Bacon Mac & Cheeseburger, and Southwestern Chili Mac. "They did phenomenally well. We're hoping to bring back the promotion next winter," Preston says. Over the past year and a half, Noodles also expanded into home meal replacement with its Square Bowls program of family-style portions. A hit with busy families, for office meetings and team parties, Preston says the program will be built up to develop catering sales going forward.

Fast Facts

  • Year founded: 1995
  • Headquarters: Broomfield, Colo.
  • Menu specialties: Noodles, soups, salads, sandwiches from around the world
  • Service model: Fast-casual, take-out
  • Units: 260 (217 company-owned, 43 franchised)
  • 2010 sales: More than $250 million
  • Key expansion markets: Kansas, Texas, Tennessee, Iowa
  • Typical location: End cap in power centers, lifestyle centers, neighborhood grocery centers; suburban and urban.
  • Average unit size: 2,600 sq. ft.
  • Average kitchen space: 900 sq. ft.
  • Average covers per day: 425
  • Average check: $7.75

Key Players

  • President, Chairman and CEO: Kevin Reddy
  • COO and CFO: Keith Kinsey
  • Chief Administrative Officer: Dawn Voss
  • Executive Vice President, General Counsel: Paul Strasen
  • Executive Vice President, Marketing: Dan Fogarty
  • Executive Vice President, Finance/Accounting: Dave Boennighausen
  • Vice President, Supply Chain: Joe Gordon
  • Smallwares & Equipment Dealers: Edward Don & Co., Avanti and W. West
  • Food Distributors: Reinhart FoodService, Mile Hi Foods, Nicholas & Company, Food Services of America
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