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.
In a move that coincides with the chain’s 30th anniversary, Johnny Rockets took the wraps off a major brand refresh that the chain plans to phase in at its existing corporate restaurants, both domestic and international, by the end of the year.
California Pizza Kitchen opened a flagship at The Park, MGM’s new outdoor dining and entertainment district on the Las Vegas Strip. Located between New York-New York and Monte Carlo resorts, CPK at The Park features an indoor-outdoor space that creates an upscale and relaxed environment.
The members of the Foodservice Equipment Distributors Association (FEDA) elected new officers and a board of directors. Joe Schmitt of Marion, Iowa-based Rapids Wholesale Equipment was installed as president and Mason Greene of Jackson, Miss.-based Hotel & Restaurant Supply will serve as vice president.
Ice cream is still cool. House-made and artisan ice cream made the No. 10 spot overall and the No. 1 spot for desserts on the National Restaurant Association’s 2016 What’s Hot chef survey. Here’s a look at some innovative ice cream brands as well as creative flavors developed by chefs around the country.
The International Foodservice Manufacturers Association (IFMA) recognized the following nine foodservice operators with its 2016 Silver Plate Awards.
Gibbs becomes president of the multi-concept operator. David Gibbs was promoted to president and chief financial officer for Yum! Brands, Inc., effective May 2, 2016. Gibbs, a 27-year veteran of the company, previously served as chief executive officer of the global Pizza Hut Division.
The National Service Cooperative, a collection of foodservice equipment service agencies, has formed an advisory board.
Nicole O’Rourke has joined Webb Foodservice Design as commissioning director. In her new role, O’Rourke will start a new service of commissioning kitchens. The service will train operators and staff on the operations and maintenance of their new kitchen.