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.

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.

Post NRA Thoughts: My Labor Costs are Killing Me! What Can I do About It?

The National Restaurant Association’s annual trade show has come and gone to much fanfare. From what I saw and read, the participation was phenomenal. We were able to bring our full consulting team from all of our offices and even made time to break some bread together.  This year, I also participated in a panel discussion that explored unit economics  and was moderated by Steve Romaniello, managing director of Roark Capital.

New Employment Numbers Stumble, Burger 21 Opens Bar and Much More

New hiring stumbles badly in May. The NRA reported restaurants turned in a good performance in April as operators continue to invest. Burger 21 introduced a new restaurant with a full-service bar. McDonald’s Australia opened a new restaurant to test different types of French fries. Starbucks is introducing a line of cold beverages that will be the foundation for a new “cold bar.” These stories and a whole lot more This Week In Foodservice. 

Sustainability and Healthcare Foodservice Go Hand in Hand

It's hard to think of two things that fit together more seamlessly with overarching objectives than sustainability and healthcare foodservice.

Healthcare Foodservice Rolls with the Changes

Ask healthcare foodservice professionals about some of the challenges that keep them up at night and they will try to tell you their businesses are much like other industry segments. And, in a sense, they are right.

A Foodservice Pro You Should Know: Julie L. Jones, Director, Nutrition Services, Ohio State University Wexner Medical Center, Columbus, Ohio

FE&S: So, we have to ask. What's the secret to providing fresh, quality food at such high volumes?

Smallwares are Big Decisions with Senior Living

As the older adults in our communities and families continue to age, the challenge will be to provide them with the dining experience they want and the nutrition they need. As Baby Boomers move from assisted living to person-centered care facilities, dining trends will continue to change.

Managing a Successful Transition in Foodservice

When finding a trend that seems right for a specific foodservice operation, ensuring a smooth transition into the business represents a critical success factor.

Fast Food Fight: Value Menu Wars, Robots vs. Employees, New Designs Drive Sales

Who is winning the restaurant wars? Home sales are looking up. McDonald’s CEO doesn’t see robots affecting restaurant employment. Krystal says its new design is driving sales. Arby’s has a new smaller unit designed for expansion into urban areas. These stories and a whole lot more This Week in Foodservice.

Cocktails and Dreams: Key Steps to Better Bar Design in Today’s Craft Cocktail Age

The key to maintaining speed of service without compromising cocktail quality requires a well-thought out bar design and the correct battery of equipment and glassware.

A Pro You Should Know: David Duckworth, Director of Field Operations, Training and Development, Commercial Kitchen Parts & Service, San Antonio, Texas

When David Duckworth joined Commercial Kitchen Parts & Service almost three decades ago after working seven years as a licensed journeyman electrician, he had no knowledge of foodservice equipment.