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.
Knapp-Track finds causal restaurant same-store sales up slightly in May. Technomic reports restaurant same-store sales were up 4 percent in the first quarter. The number of restaurants increased 9,000 last year. A coalition has been created to fight NY Governor Cuomo’s plan to increase the state’s minimum wage. Food trucks could have sales of $2.7 billion in 2 years. These stories and a whole lot more in This Week In Foodservice.
Restaurant sales had a modest gain in May. U.S. job openings hit an all-time high. The NRA says foodservice will hire over half a million workers this summer. Businesses fight proposed changes in overtime pay regulations. L.A. raises minimum wage to $15. These stories and a whole more in This Week In Foodservice.
McDonald’s franchisees face numerous problems. Foodservice operators kept hiring in May. New York City fast food employment grew 87 percent in the last 15 years. NPD Group says traffic was flat but menu price increases drove dollar sales. These stories and a whole lot more in This Week In Foodservice.
Amid a sea of new and innovative products, one particular development caught the eye of FE&S blogger Juan Martinez. Want to find out which emerging foodservice equipment trend stole the show? Read on.
Ryan Conklin oversees culinary operations for Rex Healthcare's room service-style patient dining as well as two retail outlets, two extended care facilities, catering and special events, serving 4,800 meals daily. In March, Conklin won the Triangle competition.
Michael Atanasio is director of Food and Nutrition Services and also manages patient transport and a metabolic program at Overlook Medical Center in Springfield, N.J., a 525-bed acute care facility ranked and recognized as one of the best regional medical centers by US News and World Report’s Best Hospitals study. His 32-year hospitality industry career includes 28 years in healthcare foodservice beginning in 1989 at a large multi-site medical center in New Jersey.
As the expectations for healthcare foodservice keep mounting so, too, do the creative ways that operators like Dan and countless others across the industry continue to multiply.
Celebrity chefs and celebrity chef wannabes have carved out a place for themselves in today’s pop culture scene. Yet one group of culinarians consistently overlooked are those individuals serving in the healthcare foodservice community, which has become one of the most sophisticated operator segments there is.
Are restaurants really outselling supermarkets? Restaurants are among the top draw in consumer visits. Arby's reduces energy use. Service Employees Union International wants franchise power imbalance investigated. All this and more in This Week in Foodservice.
Foodservice operators can choose from countless ways to manage labor resources. Here consultant Juan Martinez outlines the 10 key attributes any labor management system should have, regardless of how a restaurant approaches this all-important topic.