- Published: December 21, 2017
- Written by The Editors
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 sales increased in November. Menu prices continue to increase faster than grocery store prices. The National Labor Relations Board dropped the Joint Employer Rule. Subway has some serious problems. These stories and a whole lot more This Week in Foodservice.
Mintel looks at four key trends that will shape the U.S. foodservice market in 2018. Foodservice operators hired heavily in November. Foodservice traffic finally picks up. Dave & Buster’s will downsize its restaurants. Papa Murphy’s tests delivery. These stories and a whole lot more This Week in Foodservice.
The foodservice industry posted a modest gain in November, according to the National Restaurant Association. Consumer eating habits continue to evolve, according to the NPD Group. Cameron Mitchell and the Madera Group introduce new concepts, while the Cheesecake Factory expands its Asian concept. Is the economy gaining momentum? One key metric says yes. These stories and a whole lot more This Week in Foodservice.
Given that it's December, it's only natural to want to look ahead to the coming year (or even years) to get an idea of what our businesses might look like in the future. Only, that can be a fool's errand.
It is December and that means it's time for the annual directory issue of FE&S as well as for my annual dose of humility as a prognosticator. For the record, in the last year I have also been wrong about the durability of Bitcoin, the outcome of Brexit and the timing of the first female president of the United States.
How is 2017 shaping up? Barnes & Noble enters the fast-casual restaurant industry. Mobile orders can be both a blessing and curse to operators. These stories and a lot more This Week in Foodservice.
What is service? How is service evolving? Where is service going? These are important questions that foodservice operators across all industry segments need to ask to thrive in today’s market.
Same-store sales increase at casual dining chains, per a Knapp Track report. Virtual restaurants are a big thing. Chili’s says the reduced menu is working. More than 20 chains report comparable store sales. These stories and a whole lot more This Week in Foodservice.
Whether a foodservice operator plans to open their first location or wants to add scale to an existing concept, they often fall prey to the same mistakes.