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.

Analyst Bullish on Restaurants in 2015, Starbucks Payment App Hits Big and More

A Wall Streeter is bullish on restaurants in 2015. The housing market news was good in December. Should YUM spin off Taco Bell? McDonald’s financials remain weak while there is speculation on what Big Mac will trim from their menu. These stories and a whole lot more in This Week in Foodservice.

This Week in Foodservice: Restaurant Sales Rise, Diner Traffic Up and Much More

Retail sales weakened in December but restaurants showed a nice sales increase. Technomic reports diner traffic is up. Restaurant “real” sales should have been up last year. Various studies show confidence in the U.S. is improving.

Casual Dining Turns Corner, Arby’s Revamp Pays Off and Much More

Knapp-Track finds reasons for optimism among the casual-dining chains. Gallup’s Economic Confidence Index (finally) turns positive. Employment reports are pretty good and that includes foodservice hiring. These items and a whole lot more in This Week In Foodservice.

Mergers and Acquisitions Tripled in 2014, Wendy’s Sues Major Franchisee and More

The NRA’s Restaurant Performance Index slipped in November. If it seems mergers and acquisitions were up last year in foodservice, you’re right. Wendy’s is taking one of their largest franchisees to court. These and a lot more stories in This Week In Foodservice.

In Search of Innovation

Seems like people often want help identifying the next great equipment or supply item that will help propel their foodservice business forward. In other words, everyone continues to search for the foodservice equipment and supplies industry’s version of the iPhone. Unfortunately, such an innovation does not exist nor will it any time soon.

Teaching the Future of Foodservice Equipment

In education we have a simple, but ultimately complicated, mandate: to prepare our students for the future they will inherit. In many foodservice operations the functional demands of running a business and the need to balance short-term profits and long-term fiscal health often trump such thinking.

Successful Equipment Training Tactics

Chef’s Corner: Matthew Kenney

Chef, Matthew Kenney Cuisine, Santa Monica, Calif.

This month, we visit with Matthew Kenney, a raw food chef, author of 11 cookbooks, founder of the 
Matthew Kenney Culinary 
Academy for raw and living foods in 
Santa Monica and owner of the adjacent restaurant M.A.K.E. as well as Make Out, a fast-casual raw food concept in Culver City, Calif. Kenney is also the consulting chef/owner of The Gothic New England in Belfast, Me., a plant-based finer dining restaurant; DÁTIL & LIMÓN, a plant-based fast-casual and juice bar in Merida, Mexico; and White Lotus, a living food restaurant soon to open in Miami. Kenney has even taken his education abroad to Thailand in early 2015 through MK Culinary Asia launching at the Evason 
Hua Hin & Six Senses Spa.

Restaurant Automation: Are We Close to the Tipping Point?

When I was a kid, my parents used to take me to a restaurant that brought your food via a train that ran on a track right in front of you. Little did I know it then, that this was likely my first encounter with automation in a foodservice application.

November Sales Strong, Minimum Wage Debate Still Raging, Sysco Merger Carries Steep Penalty and More

November retail sales were stronger than anticipated while restaurant sales performed well, too. A study of minimum wage increase produces negative results. Sysco’s proposed merger with US Foods carries a steep penalty. This and lot more in This Week In Foodservice.

Foodservice Hiring A Bright Spot, McDonald’s Struggles Continue, Starbucks Growing Dayparts and Much More

The employment picture brightened in November with foodservice doing heavy hiring. Is $2.00 a gallon gas in our future? McDonald’s continues to face struggles. Starbucks is broadening its menu. And a lot more.