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.
Michael Atanasio is director of Food and Nutrition Services and also manages patient transport and a metabolic program at Overlook Medical Center in Springfield, N.J., a 525-bed acute care facility ranked and recognized as one of the best regional medical centers by US News and World Report’s Best Hospitals study. His 32-year hospitality industry career includes 28 years in healthcare foodservice beginning in 1989 at a large multi-site medical center in New Jersey.
As the expectations for healthcare foodservice keep mounting so, too, do the creative ways that operators like Dan and countless others across the industry continue to multiply.
Celebrity chefs and celebrity chef wannabes have carved out a place for themselves in today’s pop culture scene. Yet one group of culinarians consistently overlooked are those individuals serving in the healthcare foodservice community, which has become one of the most sophisticated operator segments there is.
Are restaurants really outselling supermarkets? Restaurants are among the top draw in consumer visits. Arby's reduces energy use. Service Employees Union International wants franchise power imbalance investigated. All this and more in This Week in Foodservice.
Foodservice operators can choose from countless ways to manage labor resources. Here consultant Juan Martinez outlines the 10 key attributes any labor management system should have, regardless of how a restaurant approaches this all-important topic.
Government numbers show good restaurant sales in April. US Foods is getting antsy over delay in the Sysco merger but no quick decision is anticipated. Seattle operators struggle with minimum wage increase. YUM may divest its Chinese businesses. These stories and a lot more in This Week In Foodservice.
Knapp Track reports casual restaurant sales continue to creep up. The U.S. employment picture improves after a poor showing in March. C-stores continue to focus on improving foodservice business. All this plus comparable store sales reports from 20 chains.
The NRA says their performance index drifted lower in March. Sysco reported sales and gross profit rose in the last quarter. NPD sees casual restaurant situation improving. YUM! Brands will spend $185 million on KFC including new equipment. These stories and a whole lot more in This Week In Foodservice.
Chef Gerard Craft, a five-time James Beard Foundation Best Chef Midwest nominee, is the executive chef and owner of Niche Food Group in St. Louis, Mo., the parent company of the original Niche (open since 2005) as well as Taste by Niche, Brasserie by Niche and casual Italian concept Pastaria. Porano Pasta + Gelato, opening mid-summer, will be Craft's fifth concept and first foray into the fast-casual segment.
Fast-casual concepts seem to dominate the foodservice industry discussion these days, and with good reason. Many of these operators have found the way to meet customers' demands for quality, innovative menu items in a way that resonates with time-strapped customers. This phenomenon is certainly not lost on the world of corporate dining.