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.
Cobblestone is no different than any independent service agency: We need younger and more technically savvy technicians. Today's rack ovens and combi ovens are infinitely more complicated than the previous generation's revolving tray ovens, deck ovens, fryers and steamers. Multiple layers of programmability exist in all of these equipment types.
New data on a minimum wage increase. Consumer prices for restaurants continue to climb but less than at supermarkets. Colorado is the tops in restaurant hiring. C-store consolidation picks up.
The Commerce Department reported weak September retail sales but restaurants enjoyed a fair increase. First-time jobless claims fell to a 14-year low. The Sysco/U.S. Foods merger may have hit a stumbling block. Malcolm Knapp is optimistic about casual restaurant sales. McDonald’s is still searching for answers.
Knapp-Track says casual chain restaurant comp sales were up again in September. Despite improving sales, Darden stockholders vote in a new board. A report notes that the new tablet ordering systems may not replace employees.
The NRA says the industry had a “solid gain” in August, employment news for September was mostly positive including foodservice hiring, Technomic found that there is heavy support for a minimum wage increase, and a whole lot more.
When a foodservice operator opens the box on a newly purchased piece of equipment or a supply item it's doubtful the first thing they look for is the safety or sanitation seal. That's because they assume the manufacturers, importers and dealers have lived up to their end of the bargain by supplying safe products. Unfortunately, that's no longer a given.
A huge responsibility naturally accompanies naming a particular brand Best in Class across each category of commercial foodservice equipment and supplies each year.
Many foodservice professionals often refer to the tabletop as the most important three feet in the house. That's because the tabletop represents the aspect of the foodservice operation that diners interact with most. So it would seem logical, then, that most restaurant and foodservice operators would put in plenty of thought, minding every detail, when developing their tabletops (page 18). Unfortunately, the opposite is often true.
American Express reports an increase in consumer spending at restaurants, The NPD Group says high-check-average operators are doing well, a San Francisco restaurant owner takes on Yelp!, Jimmy John’s gets hacked and much more.
The concept of co-branding, meaning having two restaurants share the same space, is nothing new. Sometimes it works. Other times it does not. So what’s the difference between successful and unsuccessful co-branding initiatives?
This Week in Foodservice provides reports from the minimum wage fight, a story that the Sysco/U.S. Foods merger may be challenged by the government, news on Darden’s fight with some of their investors, Johnny Rocket’s new concepts, and a whole lot more.