Foodservice Opinions

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.

Only Time Will Tell

It’s December, so that means many foodservice professionals are trying to wrap up the year while they simultaneously take a look ahead to see what 2020 will bring. Well, our friends at the National Restaurant Association went one better. Actually, the association went 10 better, and by that I mean it took a look at what the restaurant industry might look like by 2030.

Making a List, Checking it Twice

Producing drawings is an important part of a foodservice designer’s work and computer drafting programs have certainly streamlined the process. While they can make drawings more accurate, these drafting programs cannot eliminate every potential error. For that reason, I’m a firm believer in the use of checklists as part of the quality control process to help catch potential problems.

Hard Copy …

For many years now, I’ve been telling you just how wrong I’ve been about predicting the eminent demise of printed directories.

Which Wich Ways

Cherry Hearn was recently promoted to president of Which Wich, a Dallas-based sandwich chain. Her long track record with Which Wich began with her role as outside legal counsel, back when Which Wich had only three units. She also was one of Which Wich’s first franchisees, opening the concept’s eighth location and eventually two more locations. She went on to sell those locations back to another franchisee and joined the company as in-house corporate legal, a position she held for the past seven years.

Invasion of the Salad Robots

Like many restaurant chains, The Salad Station has an ambitious expansion plan. But unlike other chains, The Salad Station continues to expand through the use of a robot — or more precisely, an automatic salad-making machine. The process starts when customers select their ingredient choices on a touch-screen on the front of the machine. Rotating canisters inside the machine then dispense the desired vegetables, dressing and toppings to produce a finished salad in a matter of seconds.

Commercial Kitchen Safety

Have you ever had a fire in your kitchen? Have you ever had a piece of equipment red-tagged? Has this put you in a financial bind, forcing you to make a hard decision?

20/20 Vision …

Well, that’s the goal, right? This time of the year, businesses large and small peer into their crystal balls for a look at the future to form an idea about what the coming year will hold.