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.

McDonald’s Still Stumbling, Unemployment News Brightens, and U.S. Retail Sales Dip

The Commerce Department reported weak September retail sales but restaurants enjoyed a fair increase. First-time jobless claims fell to a 14-year low. The Sysco/U.S. Foods merger may have hit a stumbling block. Malcolm Knapp is optimistic about casual restaurant sales. McDonald’s is still searching for answers.

For Safety’s and Liability’s Sake Look at Your Labels

When a foodservice operator opens the box on a newly purchased piece of equipment or a supply item it's doubtful the first thing they look for is the safety or sanitation seal. That's because they assume the manufacturers, importers and dealers have lived up to their end of the bargain by supplying safe products. Unfortunately, that's no longer a given.

And the Winner Is…Best In Class

A huge responsibility naturally accompanies naming a particular brand Best in Class across each category of commercial foodservice equipment and supplies each year.

Go the Distance: The Most Important Three Feet in the House

Many foodservice professionals often refer to the tabletop as the most important three feet in the house. That's because the tabletop represents the aspect of the foodservice operation that diners interact with most. So it would seem logical, then, that most restaurant and foodservice operators would put in plenty of thought, minding every detail, when developing their tabletops (page 18). Unfortunately, the opposite is often true.

Are Consumers Spending More at Restaurants?

American Express reports an increase in consumer spending at restaurants, The NPD Group says high-check-average operators are doing well, a San Francisco restaurant owner takes on Yelp!, Jimmy John’s gets hacked and much more.

Foodservice Design Parameters for Successful Co-Branding

 The concept of co-branding, meaning having two restaurants share the same space, is nothing new. Sometimes it works. Other times it does not. So what’s the difference between successful and unsuccessful co-branding initiatives?