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.

This Week In Foodservice: Mega Distributor Sysco is on the Prowl for Acquisitions

Mergers and acquisitions activities start to show signs of life for suppliers and chains alike as the economy slowly and steadily heads in the right direction.

This Week in Foodservice: Consumers Keep Spending and Restaurants Keep Chugging Along

Retail sales in February increased 1.3 percent over January's levels, according to the advance estimate from the U.S. Economic Census. Gasoline sales, up 5 percent, represents the major cause of the increase. Without gasoline, retail sales were up 0.6 percent and without gasoline and autos, retail sales were up 0.4 percent. Compared to February 2012, retail sales were up 4.7 percent.

Having the Courage to Lead in Today's Foodservice Industry

There's an old cliché that goes "the more things change the more they stay the same." Seems to me that notion really applies to today's foodservice industry. 

This Week In Foodservice: Merrill Lynch Reports On Which Restaurant Chains Are Bulls or Bears

Wall Street analysts offer their take on which publicly traded restaurant chains have the brightest outlook in the coming months. 

This Week In Foodservice: NRA's Restaurant Performance Index Got a Big Boost from Operators' View of the Future

Foodservice operators' brightened their outlook and U.S. manufacturers got a boost by companies replenishing their inventories. Despite this good news, the U.S. jobs situation remains muddled. Take it all and mix it together and you have This Week in Foodservice. 

Put a Ring on It!

Or, customer engagement in an age of virtualization. Sometimes there is just no substitute for meeting with a customer or business partner face to face.

Experience Is on Display at The NAFEM Show

Few foodservice industry events generate the type of excitement and anticipation that The NAFEM Show does. The mood at the event was undeniably upbeat as foodservice professionals from all industry segments came hungry for information and if they left unsatisfied, well, it was their own fault.

To Foodservice Industry Friends on My Retirement

I write this with mixed feelings. My wife Nancy and I have been planning for and looking forward to my retirement day for quite some time. I certainly welcome the freedom that comes with retirement, yet at the same time I will miss the daily involvement with my friends and colleagues in the wonderful foodservice industry. 

Trimming the Fat: Lower Food Purchasing Costs

From renovations to computer systems, equipment to uniforms — restaurant costs have a tendency to add up quickly. We can always keep a renovation basic or chalk up the cost of a new piece of refrigeration equipment to its investment value, but the one area where it can be more challenging to manage is the cost of food.

The Customer Comes Second in Foodservice by Design

Foodservice operators that want to maximize their labor investment and avoid under-staffing during peak business periods should pay close attention to their staff's work content, of course, but also the way they design and equip work stations.

This Week in Foodservice: Consumers Prepare to Alter Spending Patterns

While the sequester gobbles up all of the headlines, consumers continue to come to terms with the impact the newly enacted payroll tax is having on their disposable income, including their purchases of food prepared outside of the home. As a result, expect consumers to cut back and return to their value-conscious ways.