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.
Restaurant operators may be doing OK for now but they remain concerned about the future. Plus, the latest report on the Gross Domestic Product disappoints, Canadian chains' sales grow and much more in This Week in Foodservice.
Cooking can be an inspiring, romantic process. Creating food for yourself or friends at home is a wonderful experience, often without timelines or pressure. Most of the time, cooking in a professional kitchen is the opposite.
From cronuts to 3D printing, it's hard to turn on your android device without some new fad, craze, or trend forcing its way into the modern lexicon. The pace of change seems unrelenting. And we are left to decide what is real and what is virtual, what will last and what will turn out to be a temporary diversion.
One of the most frequently debated questions in the foodservice industry is what do operators value most when purchasing equipment? Is it price? Brand? Service? Quality? Appearance? Energy efficiency? Functionality? Sales reps? It's a question that we at FE&S ask our readers through various original research platforms, including the magazine's annual Best in Class and Forecast studies.
Given the business climate in recent years, it is understandable why so many companies have had to cut back. It's hard to find a business that's not doing more with less these days.
August restaurant sales increased, according to the U.S. Commerce Department. Meanwhile, some observers question the U.S. Labor Department's huge drop in jobless claims. This week, we also take a look at the U.S. birth rate, food trucks at Disney World, McDonald's sales and much more.
Despite the fact recently released employment numbers are worse than they appear on the surface foodservice operators continue to hire people. And although negative, the casual restaurant sales reported by Knapp-Track may actually be better than it appears. Also, this week we take a look at a marketing research report that says fast food is "back on track," among many other economic and foodservice news items.
The National Restaurant Association's Restaurant Performance Index retreated for the second month in July but still was in positive territory, which signals growth among the key industry segments the survey tracks. The report also indicates that most operators continue to move forward with capital expenditures. Also, this week we take a look at why Gross Domestic Product data managed to be reassuring, alarming and a whole lot more.
This year, Buffalo Hotel Supply Co. celebrates 75 years as a family-owned business. My grandfather, James M. Bedard Sr. founded the company in 1938, the last year of the Great Depression and not the best time to start a new venture. He had lost his job with the Buffalo-based Larkin Soap Company, one of the largest mail-order catalog companies in the world at the time and was experiencing significant financial difficulties. The Larkin Soap Company had founded and owned Buffalo Pottery Company, which eventually became known as Buffalo China and, eventually, a division of Oneida.
The recent sales of the Washington Post and the Boston Globe to successful entrepreneurs Jeff Bezos and John Henry, respectively, provide me with an opportunity to talk with you for a moment about our business philosophy here at Zoomba Group and what it means to you, our reader.