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.
There’s a new #2 in restaurant sales. A New York City startup company wants to streamline foodservice delivery by running their own central kitchen. See why Starbucks' plan to reduce energy use didn’t work. These stories and a whole lot more in This Week In Foodservice.
Casual-chain restaurant sales limped along in February. A new report shows overall restaurant comparable store sales were driven up in February by higher check averages. Patent trolls are targeting restaurants. Restaurants on or near highways are getting a boost as more road trips are taken. Starbucks tests delivery. These stories and a whole lot more in This Week In Foodservice.
Restaurant sales slid in February, perhaps due to weather. Foodservice employee turnover continued to rise in 2014. Sysco notified the SEC that they are postponing the closing of the US Foods acquisition for 60 days.
Are humans soon to be obsolete in the kitchen? Foodservice hired at a hot pace in January. Fewer independent restaurants pulled down the overall number of foodservice locations last year. We will explore these stories and a whole lot more in This Week in Foodservice.
The NRA says January was a good month. Restaurant wages are heading up. Family dining chains are coming on strong. These stories and a whole lot more in This Week In Foodservice.
The historic, circa 1938, Brown Bottle pub is back in business at the Schlitz Park office complex, the former Milwaukee home of the Schlitz Brewing Company. Operating the legendary pub, which had closed in 2004, are Menomonee Falls-based Davians and D&S Food Services Inc., a catering and vending operator, which also oversees the Schlitz Park Café in the RiverCenter and The Brew in the Stock House in Milwaukee.
Family-owned businesses are central to the American economy. Approximately 90 percent of American businesses are family-owned or controlled, according to the U.S. Census Bureau. Leaders of family owned and operated businesses have a daunting task in trying to be successful now while positioning their organizations for continued growth. Customers seemingly want things faster and cheaper than ever before. New technologies offer great promises but come with much risk if you are on the bleeding edge. Processing all of this can be overwhelming. Business leaders need to see what’s coming down the road, assess their business’ strengths and weaknesses, and take action quickly to remain one step ahead of the competition.
This is the tantalizing phrase that Jackie Rodriguez, senior manager with Technomic, uses to describe the growing trend towards taking foodservice to on-the-move consumers via smaller, highly focused outlets. This emerging category includes a variety of outlets such as food trucks, kiosks, micro-marts, and even high-tech vending machines. The aim is a marriage between creative high-quality food offerings and convenience, and the early adopters tend to be younger consumers who are more accustomed to eating on the run.
Once upon a time, if you wanted to consume food prepared outside of the home you had to go straight to the source, which tended to be a large monolithic structure that required lots of fire power to execute most any kind of menu. Oh, how times have changed.
The good news about 2014 restaurant sales comes with a question mark. The Sysco/US Foods merger looks to be headed to court. Wait staff are far from getting rich but are also doing better than minimum wage. “I’m a drone and I’ll be your server this evening.” These stories and a whole lot more.
U.S. January retail sales slipped but restaurant sales started the year on a high note. Knapp-Track data shows casual restaurant chains did well in January, too. And the LA Times reported that minimum wage increases don’t force restaurants out of business but that other problems are created. These stories and more in This Week In Foodservice.