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.
Food Safety is never a sexy topic. I am not aware of any way to make food safety a sexy topic. But it is an incredibly important one and one that never seems to be far from the headlines. The CDC estimates that contaminated food sickens 48 million Americans each year.
Career options seem endless for many high school students who often go on to college and even change majors several times. For Pine Tree Food Equipment’s Dan Poulin, though, the transition from student to professional was pretty straightforward.
The National Restaurant Association reports the industry continues to grow. The NPD Group says restaurant traffic has now recovered from the recession. Cornell University thinks an increasing minimum wage is good for foodservice. Mergers and acquisitions in the restaurant industry were down sharply last year compared to 2014. These stories and a whole lot more This Week in Foodservice.
In life and business, false influences regularly overtake realism and diminish innovation and curiosity. And nowhere is that more prevalent than in today’s foodservice equipment and supplies industry.
Some see it as a watershed moment in human history; an acknowledgement of our mutual self-interest and the ultimate need for cooperation in order to survive played out on a global scale.
Chain restaurants will continue to push for better user interfaces that help maximize use of labor and ensure consistent production of menu items.
We don’t specifically target any group but try to stay involved in our communities by supporting little leagues, band, grammar schools, high schools and sports teams.
Casual-dining chains same-store sales were up marginally in November. How competitors can take on McDonald’s all-day breakfast. Christmas season drives restaurant sales. Krispy Kreme is adding baristas to boost coffee sales. Chipotle’s image plummets. These stories and a whole lot more This Week In Foodservice.