Foodservice News & Trends

Breaking news for the full foodservice equipment and supplies distribution channel. Includes information on dealers, distributors, design consultants and multi-unit operators spanning leadership changes, mergers and acquisitions, trends, data and much more.

Manitowoc Announces Organizational Changes

Manitowoc Foodservice made several changes to its management structure. These steps include some restructuring of Manitowoc's management team in the Americas and Europe and changes to the structure of its Asia Pacific Region team.

Moylan New President of Pei Wei Asian Diner

P.F. Chang's China Bistro, Inc. (NASDAQ: PFCB), promoted KC Moylan to president of its Pei Wei Asian Diner concept. Moylan previously served as Pei Wei's chief operating officer, a position he has held since 2007.

NRA RPI Posts November Decline

As a result of a decline in same-store sales and customer traffic levels, the National Restaurant Association's Restaurant Performance Index (RPI) posted a score of 99.9 in November, down 0.8 percent from October.

ISM: U.S. Economic Growth to Continue in 2011

Purchasing and supply management experts expect economic growth in the United States will continue in 2011, according to the Semiannual Economic Forecast released by the Institute for Supply Management.

The Passing of Walt Hennebaul

Longtime foodservice professional Walt Hennebaul passed away on Dec. 20, 2010. He was 70 years old.

UCSB Kicks the Tires of New Food Truck

Mobile food trucks represent one emerging trend that has the foodservice industry buzzing. You can count the University of California Santa Barbara among the members of the non-commercial segment that is willing to take a food truck for a spin. Late last year the university took delivery of a new food truck to help with the foodservice concessions at its soccer stadium.

Concept Close-Up: Branches Wood Fired Chop House

FES1101Trends-ConceptBranches2Operators are looking to expanded retail options and diversifying their food services as ways to boost profits. That's what Branches Wood Fired Chop House looked to do when it opened its doors in November. Designers maximized the 10,500 square feet of space in Ukiah, Calif. to house a destination restaurant, gourmet marketplace and an Irish Pub.

In the main kitchen, which produces food for all three spaces, chef/owner Munther Massarweh teams up with pastry chef Debbie Coenen to deliver American comfort foods to the main restaurant and pub as well as house-cured meats and house-baked breads for the butcher shop and bakery. The retail portion also offers all-day organic coffee and pastries and a variety of take-out options including prepared entrees, steaks and pasta, sausage, rotisserie chicken and other specialty foods. The restaurant also plans to create a chef's garden to grow fresh herbs, fruits and vegetables for use in its dishes. An exhibition kitchen flowing into the dining room shows cooks at work, while poster-size food photography helps market the concept's housemade appeal.

What's Hot in Foodservice for 2011

We scoured various research firms for the top foodservice and design trends for the new year and paired those with some of our own equipment and operational considerations.