With roughly 97% of restaurants facing restrictions of some sort to help stop the spread of coronavirus, operators have shifted their focus to off-premises sales to feed hungry customers and keep their businesses viable. Now foodservice equipment manufacturers are following suit, shifting parts of their operations to support their local communities.
The foodservice industry is home to countless people who have mastered their individual trades. And then there’s Tobin Ellis. Anyone who has ever spent five minutes with Ellis, founder of hospitality design firm BarMagic, can not only speak to his passion and dedication but will also tell you how much it rubs off on you. So, it should come as no surprise that Ellis can’t sit idly by and watch COVID-19 inflict so much pain among the many professionals that comprise the foodservice industry.
The historic $2 trillion bipartisan economic stimulus bill was seen by many as a measure to provide relief to both consumers and businesses.
Innovation is truly in the eye of the beholder. That simple notion has never been more clear in my mind, particularly while looking back at some of the many foodservice equipment-related innovations that have hit the market this year.
For the past few years, off-premises consumption has played a prominent role in the restaurant industry’s ability to continue to post positive, real growth. And with a variety of states and other municipalities banning consumers from dining on-premises it seems that carryout, delivery and even curbside pickup should be poised for growth as the COVID-19 crises plays out.
Earlier this spring, Chicago’s Gibson’s Bar and Steakhouse commemorated its 30th anniversary with a delightful afternoon celebration. More than 300 people attended the event, with the proceeds benefiting Misericordia, a Chicago-area charity that helps persons with mild to profound learning disabilities. Thanks to a generous friend, yours truly got to attend.
Lately I’ve been watching some movies from the ’80s with my daughters. And luckily for us, the hit “Ghostbusters” has been almost omnipresent on cable. (No, I have not yet cut the cord.) This family-friendly movie is rife with one-liners that I can now toss around with the hope that my children might actually find me funny. (Not holding my breath on that one.)
The National Restaurant Association’s annual trade show has come and gone. But what remains are a handful of equipment and supplies related trends that will continue to shape the foodservice industry for the foreseeable future. Here are four that caught my eye.
If there’s one thing the foodservice industry loves more than a good cocktail party, it’s a list of trends. Every publication, including FE&S, dedicates space to dissecting current trends and their impact on the foodservice industry. This month, for example, FE&S’ Trend department on page 16 explores the ever-evolving nature of kids’ menus.
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.
The concept of making foodservice operations and the equipment they use more environmentally friendly is one that everyone can support. It’s when trying to determine how to approach such noble goals that things can get complicated. Such is the case with House Bill 19-231, which will come up for discussion on April 23 in the Colorado State House of Representatives.
Consumers’ cravings for the convenience of off-premise dining show no signs of being satiated. If you’re looking for proof, here’s exhibit A: Off-premise consumption accounts for roughly 60 percent of all restaurant occasions, according to data from the National Restaurant Association.
In the entertainment industry, the first part of the year is affectionately known as awards season. From the Golden Globes to the Screen Actors Guild Awards to the Oscars, the entertainment community takes a look back to honor a few select individuals who, over the course of their illustrious careers, made an indelible mark on the business.
It’s easy for consumers, and members of the foodservice industry for that matter, to be awestruck by equipment with the greatest sex appeal. Wood-fired grills add drama to an open kitchen while pizza ovens often lend an aura of authenticity.