October 2, 2013
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Wolfgram to Join Black Angus Leadership Team
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Black Angus Steakhouse, a restaurant chain with 44 locations in 6 western U.S. states, named David Wolfgram its president and chief executive officer, effective Oct. 14, 2013. He replaces Meredith (Merry) Taylor, who will retire while remaining an advisor, board member and equity holder of the company.
Quaker Steak & Lube to Add Corporate Chef
Quaker Steak & Lube announced Andre David Halston will become the company’s corporate chef, effective Oct. 21, 2013.
Fading Restaurant Operator Expectations Leads to Decline in Performance Index
The National Restaurant Association’s Restaurant Performance Index (RPI) declined for the third consecutive month. The RPI — a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry — stood at 100.5 in August, down 0.2 percent from July’s level of 100.7. Despite the recent declines, the RPI remained above 100 for the sixth consecutive month, which signifies expansion in the index of key industry indicators.
Manitowoc Buys Swiss Induction Manufacturer
Manitowoc has acquired INDUCS AG, a Switzerland-based manufacturer of induction counter-top and built-in products.
Canadian Restaurant Chains Keep Growing
The Top 200 Canadian restaurant chains accounted for $27.8 billion in sales in 2012, comprising roughly 60 percent of Canada’s total restaurant sales, according to data from Technomic. Keeping on par with the foodservice industry, the Top 200 chains saw sales grow 4.3 percent in 2012. Additionally, unit growth jumped 2.5 percent to total 25,070 stores.
Concord Hospitality Taps Wendel
Concord Hospitality Enterprises named Dean Wendel its new corporate director of food and beverage, overseeing the culinary programs at the company’s 14 full-service and 84 select service hotels.
DSR of the Month, October 2013: Scott Morrical, Outside Sales Rep, The Boelter Companies, Waukesha, Wis.
Scott Morrical found his calling in the foodservice industry at a very young age. “I started working in breakfast restaurants while in middle school, washing dishes by hand,” he says. Morrical then moved on to supper clubs, before becoming a dealer and broadline sales rep to capitalize on what he calls his “gift of the gab”.
Farm to Table, Literally: What’s Trending in Tabletop
Farm to table. Rustic, natural, organic, comfort. The buzzwords flying around food, chefs and restaurants have hit the tabletop, from earthenware plates to mason jars, simple silverware and roughed-up wooden furniture. From the East Coast to the West, the consensus on trends is clear: it’ s all about farmhouse simplicity.
Operators Remain Concerned for the Future, Canadian Chain Sales Up
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.