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.
Although I am no expert on sustainability, it seems to me that that the best kind of recycled glass is that made from the shards of a glass ceiling.
When someone asks us to describe CDN, the first thing we say is that we're a family-owned business. In fact, we're one of the few family-owned businesses left in the industry, and this shapes our culture, from the products we offer to the way we care for our customers. Every customer, big and small, is important to us.
W hen the economy tanked seven years ago, innovation became the panacea that was going to cure everyone's fiscal ills. Business leaders and politicians tripped over each other in a race to the microphone to let everyone know they were ready to lead the charge toward innovation, which ultimately would spark the economic growth the U.S. so desperately needed to break free from its economic tailspin.
This Week In Foodservice reports on The NPD Group’s overview of the restaurant market, looks at the possibility of civil disobedience protests at restaurants, provides comparable store sales reports for a number of major chains and a whole lot more.
This week we report on some preliminary findings of what operators think about the proposed Sysco/US Foods merger, share Malcolm Knapp’s thoughts about casual restaurant sales for the rest of the year, look at the success of Taco Bell’s breakfast program, compare Chick-fil-A to McDonald’s and a whole lot more.
Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.
This week we look at the U.S. Commerce Department’s June sales figures, explore the possibility of a foodservice industry labor shortage, provide the latest Knapp Track data for same store sales at casual dining chains and a whole lot more.
This week we look at U.S. employment news from various sources, including healthy hiring by the foodservice industry, provide a look at the troublesome food commodity prices and a whole lot more.
This week we report some very good news from the National Restaurant Association, look at a first quarter that was even worse than first feared for the U.S. economy, discuss how Illinois will require training of all food handlers, examine the impact of a $15 an hour minimum wage on Seattle businesses and a whole lot more.
If you saw the cover of this issue promoting our coverage of college and university foodservice innovators and thought the July edition of FE&S is not for you, think again. What's happening in college and university foodservice today will shape other foodservice industry segments for years to come.
College foodservice continues to enjoy a real renaissance period. That's because the administrations leading today's institutions of higher learning see foodservice as doing more than providing sustenance on a plate-by-plate basis. They understand the social significance of breaking bread together represents a key attribute of the student life experience. That's why the design continues to migrate toward more dynamic living environments and away from the institutional approach of the past.