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.

Study Projects Compound Growth Rate for U.S. Foodservice Market

Restaurant sales in June were slower than in May. A new report looks for foodservice to grow 3.33 percent in the next 5 years. A C-store chain says it will open at least 600 locations in the next few years. Taco Bell expands their Cantina concept. These stories and a whole lot more This Week In Foodservice.

Sysco Acquires Supplies on the Fly, Casual Restaurant Sales Weak in June and More

The number of new jobs came back strong in June but restaurant hiring slowed. Sysco bought Supplies on the Fly. The NPD Group says many countries saw traffic gains in the first quarter. Casual restaurant sales were weak in June. The fast-casual segment continued to post strong growth numbers last year, per Technomic. McDonald’s will spend big to modernize its German restaurants. These stories and a whole lot more This Week in Foodservice.

Limited Service Beats Full Service, College and University Foodservice Gains, and More

Are restaurant sales heading downward? Limited-service restaurant chains handily outperformed full-service chains last year. Study shows what eating at home really means. College/university foodservice operators saw a traffic boom in the past year. Frisch’s introduces a new restaurant design. These stories and a whole lot more This Week in Foodservice.

Labor Lessons

Real growth continues to be hard to come by for the foodservice industry. In fact, overall customer traffic was flat through the first quarter of 2016, according to The NPD Group, a market research firm covering the foodservice industry. Revenues and customer traffic may be inching along, but one area growing at breakneck speed is labor costs.

Leadership, Creativity and Sustainability: Essentials in College Foodservice

An interview with C. Dennis Pierce, executive director of dining at the University of Connecticut.

Five Major Influences that will Shape the Future of Campus Dining

Today' campus dining directors have a lot on their plates meeting the changing and sometimes conflicting demands of students, parents, employees and the like.

A Freshman’s Perspective on College Dining

This past spring I wrapped up my freshman year of college. The editor of FE&S, who happens to be my uncle, asked me to share my thoughts and experiences about the foodservice program.

A Foodservice Pro You Should Know: Sophie Egan of the Culinary Institute of America

A Q&A with Sophie Egan, director of programs and culinary nutrition for the strategic initiatives group, The Culinary Institute of America.

Next Generation College and University Foodservice

Welcome to FE&S’ annual college and university issue. Looking back at last year’s coverage, it was all about Generation Y/Millennials and the impact this demographic was having on the market. This year it’s all about Generation Z.

Casual-Dining Sales Still Soft, Barnes and Noble Upgrades Its New Cafes and McDonald’s Stresses Expediency

Social interaction is just as important as the food to many restaurant patrons. Restaurant brands support supermarket offerings. Fast feeders have improved their satisfaction rating with consumers. New Barnes & Noble stores will have much larger cafes and menus. McDonalds is stressing urgency over perfectionism. These stories and a whole lot more This Week In Foodservice.

Restaurant Unit Growth Stays Flat, New Meal Periods Take Shape and More!

New machines are competing with restaurants. Foodservice traffic growth is slow but there are some bright spots. Unit growth stays slow for a third consecutive year. Introducing two new meal periods: brunchfast and brupper. McDonald’s serves as a gathering spot in many communities. These stories and a whole lot more This Week in Foodservice.

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