- Published: November 13, 2018
- Written by Jerry Stiegler
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.
What exactly is meant by the term “pay to play” and why do we at Zoomba Group avoid it?
The good news for the restaurant industry is that unemployment levels remain at historically low levels. Why is low unemployment good for the restaurant industry? The National Restaurant Association’s Hudson Riehle always reminds me low unemployment helps keep consumers busy and they subsequently crave the convenience that foodservice operators from all segments often provide.
With five states now either establishing diversion goals for food waste diversion from landfills or outright banning commercial food waste from landfills, restaurant operators and suppliers are sometimes curious about what options are allowed in their jurisdiction. Foodservice establishments may also voluntarily look for alternatives to landfilling their organic waste. Either way, they often inquire whether their jurisdiction allows disposers or pulpers.
A self-described Army brat, Chef Rommel Mendoza has lived all over the world and continues to travel regularly for his job today. A passionate and trained chef (via Stratford University in northern Virginia), Mendoza has cooked in many restaurant kitchens, owned his own smoothie and deli shop and now serves as a corporate chef and educator for Thompson Hospitality. A division of Compass Group, Thompson Hospitality is a facilities management company in the business and industry, healthcare and college/university segments.
With two months remaining in 2018 it is probably too soon to pick the top story for the year. Besides one of top candidates — the Papa John’s saga — continues to play itself out. One story worthy of consideration, though, is the Russian pizza tattoo promotion.
It isn’t every day that you earn the kind of praise that makes you want to blush, but such was the case after our recent confab in Chicago, the Foodservice Equipment & Design Global Thought Leadership Summit.