Opinion pieces from our editorial director and editor in chief.
The foodservice industry tends to be rather transient. Rarely a day goes by that we don’t receive word of someone changing companies for numerous reasons.
Beyond the varied menu and service styles, food halls often feature a retail component, which allows customers to take a portion of their experience home to enjoy later.
Foodservice really isn’t foodservice. In the recent past, as the name implies, foodservice operations simply provided food as a service to their customers, whether that took the form of a restaurant, a cafeteria, patient feeding, etc. Today, however, executing that menu represents but one small ingredient in a foodservice operation’s recipe for success.
In the foodservice equipment and supplies industry, evolution continues to take different forms. And at no time was that more evident than during the month of June.
Real growth continues to be hard to come by for the foodservice industry. In fact, overall customer traffic was flat through the first quarter of 2016, according to The NPD Group, a market research firm covering the foodservice industry. Revenues and customer traffic may be inching along, but one area growing at breakneck speed is labor costs.
Ask healthcare foodservice professionals about some of the challenges that keep them up at night and they will try to tell you their businesses are much like other industry segments. And, in a sense, they are right.