This Week in Foodservice provides a high-level summary of the economic data, financial news, menu updates and numerous other statistical packages and developments that impact foodservice operators, consultants, dealers, manufacturers, reps and service agents. In his weekly blog, Jerry Stiegler aggregates key industry data through his infamous Green Sheet and provides some brief analysis that will help foodservice professionals navigate the sea of information. Jerry is a long-time member of the foodservice industry, whose experience includes working for Restaurants & Institutions magazine and FE&S.
While July foodservice sales appear better than expected, there remains some uncertainty around the impact such economic factors as employment levels and food prices are having on the foodservice industry.
In this week's blog, Jerry Steigler takes a look at the most restaurant-dense markets in the U.S. and sifts through the sands of economic data in search of some implications for the foodservice industry.
In addition to the National Restaurant Association releasing its June Restaurant Performance Index, a number of restaurant companies released their second quarter operating results this week. After swimming through this sea of numbers, it seems as if the industry remains on a slight growth curve despite battling a variety of outside factors.
Is the number of restaurants growing or contracting? The National Restaurant Association says yes while other data says no. You decide.
While overall retail sales continue to struggle, the restaurant and bar segment remain somewhat of a bright spot for the U.S. economy.
A study done by the prestigious consumer-based magazine shows how tight the competition in the restaurant community really is. Also, blogger Jerry Stiegler takes a look at the continued mixed economic news, exploring jobs data both in and outside of the restaurant industry and a variety of other indicators, as well as some chain expansion news.
Restaurant operators maintained a positive outlook in May, the only catch is that it was not quite as positive as recent months. And that set of mixed results is indicative of the overall U.S. economic climate, foodservice included.
Measuring consumer satisfaction can be rather tricky. In fact, what consumers say on surveys and what they do with their disposable income can be two very different things.
What happens when the foodservice industry reports growth but fails to meet expectations? Well, the results are open for interpretation, writes blogger Jerry Stiegler in This Week in Foodservice.