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.

Food Distributors’ Positive Quarterly Reports, Full-Serve Loses Favor, and Krystal Takes 75 to 24/7 Model

Distribution giants seem to be asking “What restaurant recession?” Consumers’ evaluation of full-serve restaurants declines. Chuck E. Cheese introduces a new restaurant design. Krystal moves to keep some units open 24 hours a day. These stories and a lot more This Week in Foodservice.

Honey I Shrunk the Footprint: How to Embrace Smaller Restaurant Sizes

Good News in Latest U.S. Census Bureau Report, Little Caesar’s Pizza Portal Rollout, and Much More

Census Bureau reports positive July sales. Little Caesar’s rolls out the “Pizza Portal.” Millennials prefer some types of restaurants. Has Starbucks reached the saturation point? These stories and a whole lot more This Week in Foodservice.

Foodservice Hiring Strong in July, Micro Chain Concepts Show Growth, and Casual Dining Sales Still Weak

Casual dining chain sales remained weak in June. Foodservice hiring was very strong in July. The NPD Group reports “micro chains” are a growing factor in some major cities. Grocery shoppers are looking for prepared food according to one expert. These stories and more This Week in Foodservice.

Steady Restaurant Industry Performance Index, Chipotle to Test Drive-Thru Service

Restaurant industry performance in June was consistent with May, per the National Restaurant Association. McDonald’s quarterly financial performance exceeded Wall Street’s forecasts. Buffalo Wild Wings opened its B-Dub Express concept in Minnesota. Chipotle Mexican Grill will add a drive-thru window as a test to one of the chain’s Ohio locations. These stories and a lot more This Week in Foodservice.

Looking Forward and Staying Nimble

Entrepreneurs and small businesses are often the ones to lead the charge during times of change. One way to be part of the solution is to help start-ups.

A Service Pro You Should Know: Steve Roane, vice president of service, Vanco, Indianapolis

Steve Roane has made a lifelong career in the foodservice industry, but it has taken some twists and turns along the way.

The Stakes Are So Large …

August is our annual healthcare issue, and this year, it comes amid a great national debate about healthcare. Fundamental questions about whether access to healthcare is a right of citizenship, a basic human right or a benefit that should be bought and paid for on an individual basis, have led to a feverish political debate pitting those on all sides of the issue against one another.

It’s Complicated

Ask any foodservice operator and they will rightfully tell you their business is pretty complicated. But nowhere is that more the case than in today's healthcare foodservice industry.

A Pro You Should Know: Frederick Buchanan, Executive Chef, Sherwood Oaks Retirement Community (Cura Hospitality)

Chef Frederick Buchanan serves Cura Hospitality, which manages the foodservice at Sherwood Oaks Retirement Community. A 34-year veteran of the industry, with 21 of those years spent in contract foodservice management, Buchanan has worked to enhance resident and patient satisfaction through innovative food programs.

UCLA Health System’s Patti Oliver Discusses Wellness and Sustainable Practices

As the director of nutrition at UCLA Health System in Los Angeles, Patti Oliver, MS, RDN, MBA, oversees a $26 million budget. Annual sales volume totals $12 million. Her department serves 9,000 meals a day via patient dining, 3 retail outlets and an upscale catering department. The staff includes 300 full-time equivalents.

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