April 30, 2014
Fast-Casual Remains a Growing Force in the Restaurant Industry
Despite experiencing an 11 percent sales increase in 2013 and an 8 percent bump in units, the fast-casual restaurant segment shows no signs of slowing down, according to Technomic.
This Week in Foodservice: The Many Faces of Foodservice Growth
This Week in Foodservice looks at which regions offer the most potential for restaurant growth, gives a report from the breakfast wars, gives the latest comparable store sales for more than a dozen chains and a whole lot more.
Winholt Names New Director of Foodservice Sales
Winholt promoted Mike Beaverson to director of foodservice sales from business development manager.
Vulcan Updates Sales Team
Vulcan and ITW Food Equipment Group (ITW FEG) announced three new appointments. Tim Welsh was named sales director and Stacey Turek has been hired as business development manager for the chain cooking business unit. Cedric Stinson has been hired as business development manager for the steam cooking business unit for the foodservice division.
Paul Martin’s American Grill
Paul Martin’s American Grill promoted chef Anthony Endy to director of culinary operations. In his new position, Endy assumes responsibility for food sourcing, supplier relations, recipe and menu development and quality control. His current duties include leading productivity and efficiency initiatives as well as defining the core menu policy for all markets.
Case Study: Newk’s Eatery, Jackson, Miss.
The creators of Newk’s Eatery are no strangers to successful fast-casual concepts. Back in 1989, Don and Chris Newcomb and Debra Bryson founded McAlister’s Deli, which now has 324 locations.
Q&A: Susan Weaver, Chef/Partner, Community Canteen, Reston, Va., part of Lettuce Entertain You Enterprises, Chicago
For a restaurant that's a part of Lettuce Entertain You Enterprises, known for its higher-end, innovative restaurant concepts, Community Canteen is surprisingly sedate. In fact, the concept stems from simplicity. “Our goal is to offer fast-casual, simple and good food,” says Susan Weaver, chef/partner.