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.

Rethermalizer Q&A with Juan Martinez of Profitality

Consultant Q&A with Juan Martinez, principal and founder of Profitality, Miami

A Pro You Should Know: Kevin Miles, CEO, Zoës Kitchen

Founded in 1995 in Homewood, Ala., Zoës Kitchen is a fast-casual restaurant group serving made-from-scratch, Mediterranean-inspired dishes. As CEO, Kevin Miles has led Zoës Kitchen through an accelerated expansion plan since 2009, growing to more than 180 locations in 19 states across the U.S. today. Miles was recently honored with Ernst & Young's Entrepreneur of the Year 2016 Retail Award for the Southwest Region for his commitment to excellence and success in such areas as innovation, financial performance and personal commitment to the company and communities. Miles was selected as the award recipient by a panel of independent judges.

Food Delivery Up, Meal Kit Potential and More

What’s up with meal kits? More consumers are having restaurant meals delivered but there’s a catch. Dunkin’ Donuts cuts a major deal with BJ’s Wholesale club. These stories and a whole lot more This Week In Foodservice

Study Projects Compound Growth Rate for U.S. Foodservice Market

Restaurant sales in June were slower than in May. A new report looks for foodservice to grow 3.33 percent in the next 5 years. A C-store chain says it will open at least 600 locations in the next few years. Taco Bell expands their Cantina concept. These stories and a whole lot more This Week In Foodservice.

Sysco Acquires Supplies on the Fly, Casual Restaurant Sales Weak in June and More

The number of new jobs came back strong in June but restaurant hiring slowed. Sysco bought Supplies on the Fly. The NPD Group says many countries saw traffic gains in the first quarter. Casual restaurant sales were weak in June. The fast-casual segment continued to post strong growth numbers last year, per Technomic. McDonald’s will spend big to modernize its German restaurants. These stories and a whole lot more This Week in Foodservice.

Limited Service Beats Full Service, College and University Foodservice Gains, and More

Are restaurant sales heading downward? Limited-service restaurant chains handily outperformed full-service chains last year. Study shows what eating at home really means. College/university foodservice operators saw a traffic boom in the past year. Frisch’s introduces a new restaurant design. These stories and a whole lot more This Week in Foodservice.

Labor Lessons

Real growth continues to be hard to come by for the foodservice industry. In fact, overall customer traffic was flat through the first quarter of 2016, according to The NPD Group, a market research firm covering the foodservice industry. Revenues and customer traffic may be inching along, but one area growing at breakneck speed is labor costs.

Leadership, Creativity and Sustainability: Essentials in College Foodservice

An interview with C. Dennis Pierce, executive director of dining at the University of Connecticut.

Five Major Influences that will Shape the Future of Campus Dining

Today' campus dining directors have a lot on their plates meeting the changing and sometimes conflicting demands of students, parents, employees and the like.

A Freshman’s Perspective on College Dining

This past spring I wrapped up my freshman year of college. The editor of FE&S, who happens to be my uncle, asked me to share my thoughts and experiences about the foodservice program.

A Foodservice Pro You Should Know: Sophie Egan of the Culinary Institute of America

A Q&A with Sophie Egan, director of programs and culinary nutrition for the strategic initiatives group, The Culinary Institute of America.