Foodservice News & Trends

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.

Association for Healthcare Foodservice Announces 2012 Board of Directors

AHF elects four new board members and two nominating committee members.

Energy Star Recognizes Foodservice Equipment Manufacturers

Kendall College Names Renee Zonka Dean of School of Culinary Arts

 

Cambro Names Schurch VP of Sales Planning and Development

Cambro promotes longtime associate Schurch to new position.

NRAEF to Honor Ralph Brennan

The NRAEF recognizes Ralph Brennan for his dedication to the restaurant industry.

Black Joins Scotsman Sales Team

Foodservice equipment industry veteran joins ice machine manufacturer.

Pair of Consulting Companies form Strategic Alliance

NRA's RPI Chills with the January Weather

The National Restaurant Association's Restaurant Performance Index (RPI) – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 100.2 in January, down 0.8 percent from its December level. Despite the decline, January marked the fourth time in the last five months that the RPI registered a score of more than 100, which signifies expansion in the index of key industry indicators. In addition, participating foodservice operators appear to be optimistic about the outlook for the industry.

Concept Close Up: Cedars Social

FES1103TrendsCedarCedars Social, a "cocktail den and comfort food kitchen," opened last month in Dallas' sophisticated, urban Cedars neighborhood. The brainchild of owner Brian Williams blends indoor and outdoor spaces and mid-century, antiquated architecture with reclaimed industrial materials for a classic-meets-contemporary feel. In the dining room, a circular fireplace in the center of the room warms up the space both physically and aesthetically, while the "cocktail den" continues that cozy feel with vintage furniture and a repertoire of classic cocktails from the Prohibition era developed by renowned mixologist Michael Martensen. The bar menu also includes a tribute list of drinks from other famed cocktail lounges around the country, including Death and Company in New York City, Violet Hour in Chicago and Rick House in San Francisco.
With an emphasis on the bar program, Cedars resembles a host of operations around the country looking to capitalize on the growing trend among consumers to spend more on alcohol while remaining frugal in the dining room. Chef John Tesar looks to meet this value-seeking trend with nostalgia and comfort food dishes teamed up with modern twists and high-quality, seasonal ingredients from farmers, fisherman and ranchers throughout Texas. A lunch and dinner menu offers a range of small plates and other larger ones for sharing family-style.

New and Green on the Market…

FES1103TrendsCurvewareStackable flatware racks allow operators to wash more spoons, forks and knives compared to traditional baskets in a single cycle. By washing more utensils in a single cycle, foodservice operators are able to reduce water and energy costs.
FES1103TrendsVerTerra6It's not wood, it's not bamboo — it's leaves. Eco-friendly biodegradable/compostable disposable dishware and utensils are made from collected, fallen leaves that are pressed to create durable products that are said to compost in two months, less than the six required by national standards. Customers buying the product include caterers, hotels, restaurants, stadiums, zoos, aquariums, racetracks and other events-based users.

Edlund Promotes Ferra