Foodservice Perspectives
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.
This Week in Foodservice: Good Markets for Selling Foodservice Equipment & Supplies
- Published on Wednesday, August 08, 2012
In this week's blog, Jerry Steigler takes a look at the most restaurant-dense markets in the U.S. and sifts through the sands of economic data in search of some implications for the foodservice industry.
When Innovations Become the Norm
- Published on Wednesday, August 01, 2012
In a world full of me-too competitors, it is sometimes difficult to recognize true innovation. I was struck by this thought as I read this month's facility design project, which profiles Danforth Dining Hall. Much of what this University of Rochester project features will seem somewhat familiar to you: open prep areas, vegetarian and vegan options, Mongolian grill, and air conditioning. (It's OK to smile if you hadn't realized that there were still places in the continental United States that, up to this point, thought they could get by without air conditioning.)
Experience Matters
- Published on Wednesday, August 01, 2012
Nobody likes it when someone moves our cheese but everyone loves it when a change really enhances our experience. And that's the catch that most businesses — including those in the foodservice industry — face today. How can a company evolve to remain relevant and efficient without alienating its current customer base? It's as tricky as it sounds but when done thoughtfully and with vision, the results can be spectacular.
Keep the Discussion Going
- Published on Wednesday, August 01, 2012
Last year I got up on my soap box and wrote an article entitled "A Climate of Denial." The article discussed how the foodservice equipment industry's business model changed to one where everyone buys direct thus destroying or eliminating entire channels of distribution. For years I have written articles for publications and never received a response like this: 254 emails or phone calls. And these calls and letters weren't to touch base but to share opinions.
The Art of Collaboration: MAS and Design Consultants Working Together
- Published on Wednesday, August 01, 2012
The expectations for today's foodservice operations continue to mount. The net result is that the process to design and build a new foodservice operation or remodel an existing one has never been more complex
This Week in Foodservice: Lots and Lots of Operating Results
- Published on Wednesday, August 01, 2012
In addition to the National Restaurant Association releasing its June Restaurant Performance Index, a number of restaurant companies released their second quarter operating results this week. After swimming through this sea of numbers, it seems as if the industry remains on a slight growth curve despite battling a variety of outside factors.
American Customer Satisfaction Index (ACSI) Finds Cost and Quality Driving Diners’ Choices
- Published on Wednesday, August 01, 2012
In the past full-service restaurants could insulate themselves somewhat from the impact of higher prices, as long as they were better than fast-food venues in customer satisfaction. But this is no longer the case, ACSI reported.
Concept Closeup: Asiana Grill Yoshinoya
- Published on Wednesday, August 01, 2012
Yoshinoya America Inc. is a 1,600-unit global restaurant chain based in Japan, with 90-plus franchisees throughout California and Nevada.
Using Industrial Engineering in Foodservice Design to Make Better use of Labor
- Published on Wednesday, July 25, 2012
Labor may be but one component of any foodservice operation but it remains one of the most expensive. Applied correctly, labor can make most any foodservice operation more efficient and help drive sales.
This Week in Foodservice: Did the Restaurant Industry Add 10,000+ Locations Last Year?
- Published on Tuesday, July 24, 2012
Is the number of restaurants growing or contracting? The National Restaurant Association says yes while other data says no. You decide.
Retail Sales Continue to Slide
- Published on Tuesday, July 17, 2012
While overall retail sales continue to struggle, the restaurant and bar segment remain somewhat of a bright spot for the U.S. economy.
