Perspectives

As prototypes shrink, effective and efficient foodservice requires foodservice operators and designers to make use of every inch of space as Carlos Espinosa of Profitality Labor Guru explains.

With some multiconcept operators purchasing a variety of chain restaurants, co-branding has gained new life. For those who may not be familiar with co-branding, on the surface it’s not a difficult concept: A company seeks to operate multiple brands from the same location. Execution, however, can be a little more challenging.

Restaurant designer Jeffrey Beers remembered. A chain invests in its late-night business, while robots make an appearance in the Los Angeles dining scene. Plus, lessons learned from a salad chain.

Which entertainment company is ready to enter the foodservice game? Is there anything new with the CHEERS Act? Which foodservice pro is up for Entrepreneur of the Year?  How do consumers feel about the future? Answers to these questions and more This Week in Foodservice.

Russ Streett, Boelter

Frank Boudreaux, Associated Food Equipment & Supplies Company

If there’s one word that’s getting used more and more in today’s foodservice industry, it’s hospitality.

Last month, golf fans around the world found themselves glued to their television screens or personal devices, soaking up the majestic beauty of the Masters Tournament, which takes place in Augusta, Ga.