This DSR has a Custom License Plate That Reads “Tabltop"
Joe Stafford, Vice President of Sales for State Restaurant Equipment Co.
All About the Paris Experience
This fast-casual chain wants to transport guests to a French-style bistro, “no passport needed.”
Investing to Meet New Needs in B&I Foodservice
Corporate dining remains a hub of activity, as companies, building owners and managers struggle to accommodate workers’ hybrid schedules, fluctuating numbers in the office from day to day, evolving consumer preferences and new operational challenges.
2024 DSR of the Year: Nick Taylor, CFSP, KaTom Restaurant Supply Inc.
Establish trust and close quickly: a conventional sales strategy that Nick Taylor, CFSP, mastered during his 15-year run in retail sales for a chain mattress store and continues to apply today as director of strategic accounts for KaTom Restaurant Supply Inc., a foodservice equipment and supplies dealer based in Kodak, Tenn. Indeed, he credits the latter part of that strategy —
the close — as a dominant factor to his success at KaTom during the past seven years.
Service Tips: Soda/Beverage Dispensers
Soda dispensers are probably the single most common piece of equipment in the foodservice industry. Keeping them working well requires regularly cleaning their components.
Catering Comes of Age
There is so much more to catering than simply deciding whether to serve chicken or turkey sandwiches, if the bread should be whole wheat or oat grain and if chips or a fresh fruit cup should be served alongside.
Chick-fil-A Embraces the Digital Era
Chick-fil-A continues its digital dance, Taco Bell rethinks breakfast and Los Angeles lets the robots roll. One fast-casual chain files for bankruptcy, while another seemingly gets closer to doing so, too. Two concepts change owners while another gets a financial boost. Plus, consumer confidence improves. These stories and more This Week in Foodservice.
How Chain Operators are Setting Themselves Apart
From inflation to inflated labor rates to consumers feeling the pinch, well, everywhere, operators faced no shortage of business challenges during the first part of 2024. Yet the results were far from universal. Some chains had success while others struggled to generate customer traffic and some restaurant chains even filed for bankruptcy.
Emerging Concepts
The word “limited” prevails in on-the-rise concepts: limited service, limited square feet and limited on-premises dining.
3 Healthcare Trends
With the Association of Healthcare Foodservice (AHF) conference coming up this month, we touched base with early tech pioneer and longtime healthcare foodservice director Dan Henroid, director, Nutrition and Food Services Department, and sustainability officer for UCSF (University of California San Francisco) Health, for his thoughts on what’s trending today in the segment.
