Smith & Wollensky Restaurant Group Sold to Irish Investment Firm, Restaurant Sales Outpace the Retail Market, New Concept for Rita’s Italian Ice and More

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FlashNews from Foodservice Equipment & Supplies

March 23, 2016


Smith & Wollensky Restaurant Group Sold to Irish Investment Firm FE&S FlashNews

Irish investment firm Danu Partners has acquired Smith & Wollensky Restaurant Group, parent company of the high-end steakhouse concept. As part of the deal, Danu has purchased seven of the eight Smith & Wollensky restaurant locations and world-wide licensing rights to the concept.


Restaurant Sales Outpace the Retail Market, New Concept for Rita’s Italian Ice and More FE&S FlashNews

Government research shows restaurant sales increased in February. Quick-serve restaurant traffic was up in most countries in the fourth quarter. Prices for food away from home continued to rise in February. These stories and a whole lot more This Week in Foodservice.


PMG Ventures Purchases Manufacturer of Food Shields and Displays FE&S FlashNews

As part of an asset sale, Atlanta-based PMG Ventures, Inc. has acquired Premier1Source and its subsidiaries Premier Foodshields and Premier Brass, manufacturers of food shields and displays.


Rep Firm Bolsters Its Culinary Team FE&S FlashNews

Swanson-Girard and Associates, a manufacturers’ rep firm based in North Carolina, added Chef Chuck Asher to its team.
In this newly created role of corporate chef and end-user specialist, Asher handles the culinary aspects of Swanson-Girard’s training seminars and product demonstrations in the company’s test kitchen.


Can Foodservice in Retail Environments Succeed? FE&S FlashNews

More retailers continue to turn to foodservice as a way to enhance their customers’ experiences. This approach, however attractive it may be, is also rife with challenges. Consultant Juan Martinez explains.


The Operational Impact of Local Sourcing FE&S FlashNews

Mention the phrase “farm to table”” and it conjures up images of white-tablecloth chefs bringing in unusual, high-end agricultural products from artisanal growers. But today, operators in virtually all segments of the industry, including noncommercial, use the essential concept to deliver more healthful and delicious meals to their customers. Here’s a look at how a few operations beyond the white-tablecloth segment bring fresher, higher quality products to their customers, along with some tips from the experts on how to solve the challenges that come with local sourcing.


WFF Announces Award Winners FE&S FlashNews

The Women's Foodservice Forum presented its 2016 Awards for Outstanding Performance and Achievement.


Q&A with Brendan Spiro, Quality Restaurant Corp., Brooklyn FE&S FlashNews

A veteran restaurant owner/operator and consultant, Brendan Spiro has helped countless independent, chef-driven and even limited-service restaurants set up shop and go on to achieve success throughout New York, the East Coast and beyond.

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