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.

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In Rememberance of Reggie Daniel: The “What If” Guy

This fall the foodservice industry lost one of its most talented design consultants when Reggie Daniel passed away. Like so many other foodservice professionals we lost more than a colleague. We had to say goodbye to a dear friend.

This Week In Foodservice: How Americans Feel About Cooking; Menu Prices Still Climbing, and McDonald’s Surprises Wall Street

Stories worth a second look this week: How Americans really feel about cooking; menu prices continue to climb; research indicates a $15 an hour wage will hurt those it is supposed to help; Millennials are the biggest spenders when it comes to eating out; and McDonald’s surprises Wall Street.

This Week in Foodservice: Amazon to Expand with Curbside Grocery Pickup; September Sales Show Confidence; and Noise Drowns out Food Taste

News worthy of a second take:Restaurant sales continued to roll on in September according to the Commerce Department. Knapp-Track continues to show weak sales at casual dining chains. Amazon is going the brick-and-mortar route with the internet giant announcing they are moving into the c-store business and opening drive-in locations for the pickup of groceries ordered online. A study shows that noise can make food taste bad.

This Week in Foodservice: How the U.S. Measures Up in Worldwide Eating Out Trends; Robots Reshape Foodservice Jobs; Red Robin’s Fast-Casual Cancellation; and More

News that’s worth a second look: Nielson examines eating out around the world; restaurants add 30,000 new workers in September; robots reshape – not replace – foodservice employees; and Red Robin cancels fast-casual concept.

How the U.S. Compares to World in Eating Out; Robots Reshape Foodservice Jobs; Red Robin’s Fast-Casual Cancellation; and More

News that’s worth a second look: Nielson examines eating out around the world; restaurants add 30,000 new workers in September; robots reshape – not replace – foodservice employees; and Red Robin cancels fast-casual concept.

My 5 Lessons Learned: FED Thought Leadership Summit

Great venue, even better information and perfect audience

This Week In Foodservice: More than Half of Restaurant Operators Report Sales Drop in August; Low-Income Areas Pay Off for Starbucks; and Ten Restaurants that Changed America

Weekly news that’s worth another look: The National Restaurant Association’s Performance Index fell into negative territory; Starbucks reports low-income neighborhood stores make money; and a new reflection on impact of Howard Johnson’s.

The Motivation Behind FE&S Best in Class Awards

 

Insights on Firebirds Wood Fired Grill Concept

For the past six years, Steven Sturm has served as corporate executive chef for the 41-unit, polished-casual Firebirds Wood Fired Grill chain. Most recently, Sturm was awarded the 2016 Produce Excellence in Foodservice Award for Casual and Family Dining Restaurants by United Fresh. Here he discusses Firebirds' approach to using live fuel grills, how the menu has evolved and more.

Q&A With Kitchfix Chef Josh Katt

Home meal delivery companies, or home meal kits as they’re sometimes called, continue to enjoy ongoing success as busy consumers — particularly busy working Millennials — look for great tasting, chef-inspired, healthy and fresh home meals they can receive and prepare in a flash.