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.

How Does McD’s Double Burger King’s Sales, CKE CEO Talks New Overtime Rules and Much More

This week we analyze the National Restaurant Association’s Restaurant Performance Index, look at the GDP results, provide a response by a restaurant industry leader to the president’s call for new rules on overtime and much more.

"…It’s a classic Ricca design"

One doesn't need to know a lot about foodservice design to realize that for such a phrase to exist, it must refer to someone who is not only highly regarded but who has attained the pinnacle of peer recognition and respect.

NAFEM President Lays Out New Philosophy

In February of this year I began to serve a two-year term as president of NAFEM — the North American Association of Food Equipment Manufacturers. To prepare for my term as NAFEM president, I did a lot of research to make the most effective and efficient use of our association's time and resources. I want to ensure the future success of our association and help keep moving the industry forward. At the end of my research, I was reminded that foodservice professionals from all industry segments continue to share many of the same challenges and objectives.

How Do You Measure Success?

Success. It's a concept we're all familiar with. Everyone reading this has their own definition of success and they use their own metrics to measure their progress.

Pizza’s Continuing Popularity, Wendy’s Might Be Second Biggest Burger Chain and More

This week we look at the pizza market’s fascinating evolution, report on the continuing controversy over wages in the foodservice industry, explore restaurant industry employee turnover and much more.

Hiring Staff for a Sustainable Kitchen

With Nardin Academy's sustainable foodservice strategy in place, next up was recruiting and training the staff to execute the plan. Here consultant Greg Christian discusses the hiring and training processes that Nardin Academy followed.

How A Minimum Wage Increase Could Impact Foodservice Design

While economists and politicians continue to debate the impact a minimum wage increase will have on businesses, members of the foodservice industry are better served minding their P's by focusing on processes, procedures, people, products and platforms, writes consultant Juan Martinez.

Commerce Dept.'s Surprisingly Positive Advance Sales Numbers, Obama Administration Reviewing Overtime Rules and More

This Week In Foodservice covers the Department of Commerce's positive advance sales numbers for February, looks at higher food prices, reports on strong hiring trends in the foodservice industry and much more.

The Polar Vortex Put a Deep Freeze on Restaurant Sales but Hiring Remains Strong in Foodservice

This Week In Foodservice reports on the effect winter weather might have on restaurant sales, reviews all the employment news from “jobs Friday”, finds restaurants remain in a hiring mode and much more.

How to Begin the Transition to Self-Operated Foodservice

After making the decision to transition to a self-operated foodservice model, Nardin Academy took several key steps including ordering a deep clean for the kitchen, transitioning to reusable serviceware from disposables and developing a plan for catering.

NRA's RPI Up, Restaurant Unit Growth Data, McDonald's Launching Custom Burgers, Wendy's Renovating and More

This week we discuss a number of pleasant surprises including in the NRA’s January Performance Index, the latest restaurant unit growth data and the number of independent burger restaurants.