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.
Merrill Lynch examines the restaurant market. Foodservice operators hired heavily in October. Sysco and the Performance Food Group both reported strong financials. Putting calorie counts on the menu doesn’t seem to effect what fast food customers order. These stories plus comparable-store sales for 20 chains and more.
The NRA reports their index is down again but operators keep spending. Buffalo Wild Wings will curtail expansion in areas with a high minimum wage. The NRA challenges New York State’s increase in minimum wage at fast food operations. McDonald’s chops menu choices to accommodate its all-day breakfast program. A dozen major chains report comparable-store sales. These stories and a whole lot more This Week in Foodservice.\
Since 2006 Anthony Stewart has served as executive chef at Miami’s Pritikin Longevity Center, which focuses on daily exercise and natural, whole foods to help residents and visitors prevent or improve conditions such as heart disease, hypertension, diabetes and certain cancers.
It’s exhilarating to watch good ideas take hold in an industry that has a reputation for being slow to change. But this issue of FE&S contains several great examples, and I hope that you enjoy reading it from cover to cover.
Malcolm Knapp reports on September. Did the media do a hatchet job on McDonald’s? All-day breakfast may be working for Big Mac and the world’s largest restaurant chain may have begun a turnaround. A shortage of cooks is beginning to hurt restaurants. These stories and a whole lot more This Week In Foodservice.
Operators like the DSR to take their orders. Will YUM sell its China operation? Domino’s Pizza nixes menu price increases. A Target store adds a new kind of Starbucks. The NPD Group reports breakfast traffic is up. These stories and a whole lot more This Week In Foodservice.
The National Restaurant Association reported that business was soft in August. Foodservice hiring remained strong last month. McDonald’s makes major changes in their Canadian operations. Dunkin’ Donuts says slowing sales are the result of higher prices that the chain raised in response to increasing minimum wage requirements. These stories and a whole lot more, This Week in Foodservice.
Kurt Fleischfresser started cooking in the cafeteria kitchen of Oklahoma State University while attending college. He went on to become a widely renowned chef and restaurateur for 30 years. His resume reads like a history novel, with years of accolades after first training under fine-dining French master Chef Bernard Cretier at Le Vichyssois outside of Chicago as a young chef, and then working in various restaurants in Scottsdale, Dallas and Oklahoma City. He joined The Coach House in 1987 as head chef, taking ownership of the restaurant in 2004 and continuing its legacy, which will celebrate 30 years next month.