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.
This week the November U.S. Department of Commerce sales numbers bring good news for restaurants. And we take a look at the KnappTrack report on casual dining restaurants, U.S. chains operating in Africa and much more.
While the National Restaurant Association shared some good news, Christmas sales figures were less encouraging. In restaurant news, the bars with food vs. restaurants with drinks debate continues and much more.
Greg Christian sought buy-in from students as part of his overall plan to bring sustainable foodservice to Nardin Academy.
A s we get set to shift our attention to 2014, it’s a great time to reflect on all that’s happened during the course of this year. Here at FE&S, it has been a remarkable year highlighted by the celebration of our 65th anniversary. I would like to personally thank all of our readers, advertisers, and industry contributors who helped make this the best year in this publication’s illustrious history as measured by any metric that you choose.
This week FE&S blogger Jerry Steigler takes a look at sales data for October, examines one of the soon-to-be-many forecasts for 2014, finds a restaurant chain that's redesigning its dining areas to appeal to different demographic groups and much more.
Consultant Greg Christian discusses the steps and outcomes from a visioning session that helped set the stage for implementing the strategy for Nardin Academy's sustainable foodservice plan.
This week we examine the complicated reasons why some foodservice operators can't find help, despite high levels of unemployment. We also look at consumers' preferences for fast-casual over fast food restaurants, follow up on last week's McDonald's story, and much more.
This week we examine reports from Washington, D.C., on the growth of the economy and the employment picture. We also take a closer look at foodservice employment, Walmart's entry into the c-store market, a dozen chains comparable store sales reports, and much more.
Menu innovation is neccessary for long-term success but it can create a chain reaction that negatively affects cutomer service. Juan Martinez reviews a few pitfalls and gives his expert advice on how to avoid them.
With the assessment complete, Nardin Academy's leadership team was left to decide what to do with newfound information about the school's food program. Should Nardin build a new kitchen? Design a new menu? Should Nardin coordinate with its foodservice provider? How would the school address environmental concerns? What would the community think?