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.

Chef's Corner: An Interview with Anthony Stewart, Executive Chef, Pritikin Longevity Center & Spa

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.

Proud to Serve the Foodservice Industry

I believe the foodservice industry hasn’t completely taken advantage of the available pool of veterans in transition.

Serve the Industry Well

The foodservice industry seems stuck in a rut. 

Why Didn’t I Think of That?

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.

Not Enough Cooks, McDonald’s Faces Media Bias and Much More

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.

Is the Minimum Wage Good for Your Business?

How can foodservice operators address rising labor costs? Consultant Juan Martinez offers some food for thought.

Operators Prefer DSRs Take the Order, YUM Under Pressure, Domino’s Holding Its Prices and More

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.

McDonald’s Updates Canadian Operations, Dunkin’ Discusses Slowing Sales and More

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.

Chef's Corner: Kurt Fleischfresser, Director of Operations, Vast; Owner, The Coach House; and Co-Founder, Western Concepts in Oklahoma City

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.

A Caring Culture

A bout ten years ago our company, Taziki’s Mediterranean Café —  a fast-casual concept with 48 locations — began to hire employees with special needs. This came about by pure happenstance. While on vacation, my wife and I met a fantastic educator from our hometown, who is an advocate for those with special needs. This person outlined the potential benefits of hiring someone with a disability to work in our restaurants.

You Get What You Need…

I always love it when we are able to bring you stories of people within the equipment and supplies industry or the wider restaurant community who are finding ways to succeed. While doing well, they are at the same time helping others or doing good. Keith Richards (the other Keith Richards) provides us with a great example in his Parting Shot this month on page 92. Be sure to give it a look.