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.
Developing a new prototype is a project that can be equally exciting and daunting. But how do foodservice professionals know when their prototype development efforts are complete? Well, the answer is trickier than you might think.
Restaurant industry performance took a big step in the right direction in May but consumer sentiment remains mixed.
That's how Chef Kevin Hickey of The Four Seasons Chicago referred to FE&S' Dealer of the Year and Industry Awards Gala while addressing the crowd at this year's event.
June 7 was a pretty exciting day for my 7-year-old daughter Jillian as it marked the last day of the school year. And, like any other seven-year-old, Jillian was anxious to embrace all the spoils that come with summer vacation: going to swimming lessons and art camp, play dates with her best pals and even visiting her cousins in Minnesota to celebrate Independence Day.
Here is a quintet of menu trends that can impact the way foodservice operators equip and layout their facilities.
The American Customer Satisfaction Index reports that consumer satisfaction with restaurants is higher than other industries and that a number of factors, in addition to food quality, go into shaping their perceptions.
While the month over month sales for 2013 remain sluggish they still outpace last year's results.
Employment numbers get a lot of attention in the weekly news cycle because they represent a leading indicator for the country's economic performance. But what do these numbers mean to foodservice? This week we take a look at the bigger jobs picture and the foodservice industry's response.
While the National Restaurant Association's Restaurant Performance Index did not show robust growth, it did indicate the industry is experiencing positive growth. Could that mean menu prices will follow in the coming months? One study seems to think so.
Built-in obsolescence — it's a concept that the consumer electronics industry has made fashionable. How many cell phones do you have in a drawer at home that you can no longer use? How many computers do you have that you no longer use? The sad truth is that all forms of technology have become disposable in today's society.
In some respects, college and university foodservice is very much like its peers in the business and industry segment. Both face the challenge of keeping customers on campus and trying to address their need for speed of service in a flexible environment that meets a variety of tastes without compromising food quality. But to remain relevant, today's college and university foodservice operators need to keep learning and growing, much like the student populations they serve.