- Published: November 2, 2017
- Written by The Editors
Breaking news for the full foodservice equipment and supplies distribution channel. Includes information on dealers, distributors, design consultants and multi-unit operators spanning leadership changes, mergers and acquisitions, trends, data and much more.
Operators seem cautiously optimistic when looking ahead to 2018.
Overall, 58 percent of foodservice operators anticipate their sales will increase in 2018, according to FE&S’ 2018 Operator Forecast Study. Among those operators projecting an increase, the average growth rate is 2.38 percent.
How to succeed in the common push-pull negotiations around price versus kitchen design integrity.
Consumer Expectations, Takeout Boom Drive Changes
While still a budding movement and not nearly ready for prime time, cellular agriculture and science-based food continue to gain momentum. Think of a world with beef and milk without starting with the whole cow, or eggs and poultry that are not derived from exterminating a whole hen or chicken but are instead scientifically cultured from their cells.
To offer some insights on the direction of prototype designs, FE&S tapped four experts from the most prolific design and branding firms, who collectively have created new prototypes for some of world’s biggest brands and hottest startups
Buffalo Wild Wings (BWW) regularly tweaks and refines its prototype and throughout the past several years has focused most of its efforts in this regard on two main goals: increasing efficiencies in the "heart of the house" and adapting its facilities to meet growing demand for takeout.
A full renovation of Carvers’ Marketplace speeds service, improves efficiency and enhances menu offerings.
Food quality has always been a big deal at Burrito Beach, a Chicago-based fast-casual concept founded by Greg Schulson in 1995.
Design? Not so much. Nonetheless, the brand did well in the competitive fast-casual segment, growing to five units with its kitschy beach and Mexican aesthetic.
Changing consumer expectations and the need to remain relevant are big drivers for many prototype changes, and so are unit economics. Such is the case for Tempe, Ariz.-based Tilted Kilt Pub & Eatery. With legacy units measuring 8,000 to 10,000 square feet and many occupying freestanding, second-generation sites, the costs and constraints associated with the existing prototype were limiting growth.