- Published: May 15, 2018
- Written by Juan Martinez, PhD, PE, FCSI
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.
Foodservice and franchising go together. Foodservice operators were hiring in April. NPD says the value menus are working. The elimination of tipping may have a negative effect on restaurants. These stories and a whole lot more This Week in Foodservice.
Take a multigenerational family-owned business — one that hires nice people from the Midwest who generally come predisposed with a customer-centric, friendly attitude and a strong work ethic. Combine that company with some progressive management ideas promoting company-wide transparency, entrepreneurship and empowering employees throughout the organization with the authority and resources to make sure the customer is always satisfied. What do you think you’d get?
Field Supervisor, Hawkins Commercial Appliance Service, Englewood, Colo.
“It’s surprising how many backyard mechanics are out there — and electricians and plumbers that don’t realize how something should be installed.”
Although he now has almost three decades as a service tech under his belt, Hawkins Commercial Appliance Service’s Kevin McCaw got into the business through his love of cars.“My neighbor across the street got me into hot rods. I went to automotive school after high school, then worked for a couple of shops,” he says.
Cliff Baker has worked for Singer Equipment Company’s M. Tucker Division for more than 20 years. He is also the founder of A Need We Feed, a nonprofit volunteer-run organization. Volunteers cook food in commercial kitchens, package them in individual portions and then deliver hot, fresh meals to first responders and others in need.
The National Restaurant Association’s Restaurant Performance Index looked good in March. C-Store operators anticipate a profitable travel season. MOD Pizza is the fastest growing restaurant chain. In-N-Out Burger ranks number one customer loyalty. These stories and a whole lot more This Week in Foodservice.
Kitchens are notoriously noisy but they don’t have to be. Small steps in facility design and equipment selection can greatly reduce noise levels. Foodservice designers can lead the design team toward strategies for creating quieter kitchens. Keeping noise levels low increases kitchen staff productivity, reduces accidents and allows for mindful eating in the dining room. New building standards such as the WELL Building Standard from the International WELL Building Institute suggest certain decibel levels.
Just like Hollywood has its awards season, so too does the foodservice industry. From associations to buying groups, everyone likes to get in on the act of celebrating the success of those companies and individuals who go above and beyond in shaping the landscape of the industries they serve. But awards programs need to do more than simply recognize the biggest players in an industry.
Casual dining chains saw sales uptick in March, per Knapp-Track. Some chefs find small kitchens work well. Some Tim Hortons franchisees in Ontario are not getting their shipments of supplies, which is widening their rift with corporate management. These stories and a whole lot more This Week in Foodservice.
U.S. retail sales rose in March as did restaurant sales. The price for food away from home has increased six times compared to food at home. Convenience stores saw sales and profits rise in 2017. Shopping mall owners now eagerly pursue foodservice operators. These stories and a whole lot more This Week in Foodservice.