Flash News - 02/03/10 | Foodservice Equipment & Supplies

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December Restaurant Performance Rose to Highest in Two Years

FlashNews - An information service of Foodservice Equipment & Supplies

February 3, 2010

IN THIS ISSUE: December Restaurant Performance Rose to Highest in Two Years... Foodservice Professionals on the Move ... Integrating Tomorrow's Technologies into Today's Kitchens... Working for the Weekdays... Specifying Techniques to Prevent Value Engineering... Convenience Offerings Popular in Today’s Economy, Mintel Reports ... Ergonomics and Human Centric Foodservice Designs

	December Restaurant Performance Rose to Highest in Two Years
	NRA data show same-store sales and customer traffic levels increased but remained negative in December; industry outlook improved as Expectations Index rose to an 8-month high. Read the full story >>

	Foodservice Professionals on the Move
	Restaurant chains Morton’s, SONIC and Wendy’s/Arby’s announce management news. Read the full story >>

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	Integrating Tomorrow's Technologies into Today's Kitchens
	Coming off the heels of decades past when “hot-holding” meant heat lamps and mushy food, high-tech, smart kitchens aren’t just a trend but a necessity for the future, writes Howard Kosel, vice president for high performance kitchens at Manitowoc Foodservice. Read the full story >>

	Working for the Weekdays
	Consumers say they visit chains more often than independents for away-from-home meals, but chains really rule Monday through Friday. Read the full story >>

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	Specifying Techniques to Prevent Value Engineering
	Value engineering is a term that both design and MAS consultants either fear or shun. But for designers who specify foodservice equipment, value engineering represents an unfortunate reality, and one they may have faced to a greater extent in the last couple of years because of a damaged economy that has resulted in tighter than normal budgets. Read the full story >>

	Convenience Offerings Popular in Today’s Economy, Mintel Reports
	Restaurants and foodservice establishments serving convenience are poised to do well in the post-recession economy, according to a report released by foodservice research firm Mintel. Although value has become the mantra of many contemporary diners, convenience still resonates with the out-to-eat crowd, specifically those less than 34 years old, the report said. Read the full story >>

	Ergonomics and Human Centric Foodservice Designs
	It is absolutely critical to think about the capabilities of human beings throughout your design efforts, writes blogger Juan Martinez. Read the full story >>


	Social Media Madness 2010 Foodservice Industry Forecast Achieving Stability Foodservice Equipment and Supplies for Frozen Yogurt Specifying Techniques to Prevent Value Engineering 2009 Distribution Giants













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