Technomic Rethinks Refranchising, Spanish Tapas Trends and More

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FlashNews from Foodservice Equipment & Supplies

July 8, 2015


Hestan Introduces New VP of Sales FE&S FlashNews

Foodservice equipment manufacturer Hestan Commercial named Basil Larkin the company’s vice president of sales.


Technomic Rethinks Refranchising, McDonald’s Get Flexible and More FE&S FlashNews

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.


Braun Becomes President of MEIKO USA FE&S FlashNews

Markus Braun is the new president of MEIKO USA, Inc., a manufacturer of commercial warewashing equipment. In his new role, Braun will oversee corporate strategy, resource allocation and growth of the business in the U.S. market.


Oliver Updates Leadership Team FE&S FlashNews

Kenneth Goodwin was named president of Oliver Packaging & Equipment Company, a Wisconsin-based firm that designs and manufactures bakery equipment for use in supermarkets, retail bakeries and foodservice operations across North America.


TrustHouse Services Adds Ciatto to Leadership Team FE&S FlashNews

Chris Ciatto has been named executive vice president and chief growth officer for TrustHouse Services Group, a contract foodservice provider. In this newly created role, Ciatto will focus on corporate strategy and driving organic growth while expanding sales and marketing efforts for the Charlotte-based company.


Avanti Moves Corporate HQ FE&S FlashNews

Avanti Restaurant Solutions, a California-based foodservice equipment and supplies dealer, is moving its corporate headquarters to Costa Mesa from Sacramento.


Ball Joins Standex Refrigerated Solutions Group FE&S FlashNews

Standex Refrigerated Solutions Group introduced Scott Ball as its director of foodservice chain business.


Not Your Typical Tapas: Spanish
Restaurants
FE&S FlashNews

Vastly different from the tapas eateries that raged in the '90s, Spanish restaurants trending today focus on Mediterranean authenticity. While these menus incorporate traditional Spanish ingredients, techniques and recipes, they take a more modern approach through local and global flavors.

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