Breaking news for the full foodservice equipment and supplies distribution channel. Includes information on dealers, distributors, design consultants and multi-unit operators spanning leadership changes, mergers and acquisitions, trends, data and much more.
Students at Misericordia University weigh the food waste of a lunch period to determine effectiveness of the campaign.
As part of its 12th annual Holiday Social, the Northeast chapter of Foodservice Consultants Society International (FCSI) donated $15,000 for the Community Servings, a Massachusetts nonprofit organization. Community Servings is a food and nutrition program that provides services throughout Massachusetts to individuals and families living with critical and chronic illnesses.
Microbreweries or craft breweries continue to give big beer brands a run for their money. In fact, many craft breweries, such as Minnesota-based Surly, have their own restaurants and other culinary outlets.
The Homer Laughlin China Company promoted Katie McIlvain to foodservice and general marketing manager. McIlvain has been with the company for six years.
Multi-concept operator Glacier Restaurant Group has bought the Max & Erma’s restaurant chain from American Blue Ribbon Holdings (ABRH). Max & Erma’s is a casual dining concept with 51 locations in 10 states, primarily in the Midwest.
Former Starbucks executive Doug Satzman has joined Le Pain Quotidien Bakery & Restaurant as its U.S. chief executive officer. Satzman will oversee 87 restaurants and the concept’s bakery production centers.
David Pace will become the next chief executive officer for Jamba Inc., which owns and franchises Jamba Juice stores. In addition, Richard Federico, a member of Jamba’s board of directors since 2006, will assume the role of chairman of the board effective immediately.
Grindmaster-Cecilware, a Louisville, Ky.-based foodservice equipment manufacturer, hired David Williams to serve as national account director and Gregory Meyer to serve as director of engineering.