Foodservice Opinions

Opinion pieces on the foodservice equipment and supplies industry from leaders and laymen from all aspects of the business, including dealers, distributors, design consultants and multi-unit operators.

A Service Pro You Should Know: John Varner, Service Technician, EMR, Rosedale, Md.

When John Varner joined EMR in January 1978, his industrial background was well-suited for the company. As the company transitioned to specializing in foodservice equipment, Varner found himself installing the first conveyor oven in a large pizza chain back in 1983. “Although the foodservice equipment segment was foreign to me initially, as time went on, it became a great fit, and I’ve been here ever since,” he says.

A Pro You Should Know: Dwayne MacEwen, DMAC Architecture P.C., Evanston, Ill.

As the principal, creative director and guiding force of DMAC Architecture P.C., Dwayne MacEwen builds beautiful, functional spaces. Notable restaurant projects include Chromium at Chicago's Midtown Athletic Club, the upscale ambience that comes with fine dining at Michael Jordan's Steak House and the eclectic contemporary presentation that fits the menu at Roka Akor.

Beyond Business: A Social Mission

Troop Café operates like any other restaurant — almost. While we serve great food, our actual mission is to train U.S. military veterans in foodservice and hospitality with the end goal of transitioning them to jobs in the hospitality/foodservice industry.

Excellence in Experience

In addition to projecting slow but real growth for the foodservice industry in 2018, The NPD Group outlined a handful of attributes that will affect the way consumers use foodservice. Specifically, NPD predicts consumers will remain strapped for time, embrace digital ordering even more and strive to develop a closer relationship with their couches.

Eye on Efficiency

If your new year’s resolution has fallen by the wayside not that the calendar has turned to February, never fear. It is always a good time to explore new experiences and new opportunities to make a difference in the foodservice industry.

Tax Changes Could Bump Up Casual Dining Sales in 2018, Starbucks to Pass on Tax Bill Savings to Employees, and Pilot Express Concept Puts Greater Emphasis on Food.

Restaurant industry analyst Malcolm Knapp looks to the future. A chunk of the money Starbucks will save due the new tax bill will end up in the pockets of their employees. McDonald’s “joint employment” trial may be nearing a settlement. These stories and a whole lot more This Week in Foodservice.

Technomic Predicts 2018 Foodservice Sales Will Fall Below Last Year, Labor Challenges Continue as Noted at Merrill Lynch’s Restaurant Conference, and Zoe’s Kitchen Unveils A New Design

Technomic looks at foodservice growth this year. Merrill Lynch reports on findings from chain restaurant conference. Zoe’s Kitchen unveils a new restaurant design. The Bento chain is growing and plans a new headquarters. These stories and more This Week in Foodservice.

Another Year of Modest Growth for Restaurants, Pizza Hut Explores Self-Driving Vehicles, Red Robin Explores Eliminating Bus Boys, and More

 Restaurant sales increased in December, while menu prices continue to exceed the rise in grocery store prices. Tim Hortons' battles with some of their franchisees. Pizza Hut joins with Toyota to develop delivery vehicles. Red Robin will eliminate the bus boy position in its restaurants. These stories and a whole lot more This Week in Foodservice.