This Week In Foodservice

Jerry Stiegler aggregates key industry information and provides brief analysis to help foodservice professionals navigate the data.

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Why is Smoothie King smiling? Bloomin’ Brands launches a virtual chicken chain. New York City restauranteurs finally have a date to reopen indoor dining. These stories and more are in This Week in Foodservice.

Up to 85% of restaurants could close, according to a study from the Independent Restaurant Coalition, which formed during COVID-19 to provide a voice for smaller operators. The IRC recommends the Federal Government establish a $120 million Restaurant Stabilization Fund to save the industry. The IRC contends establishing the fund will generate $248 billion in economic returns.

Foodservice hiring improved in July. Burger King develops an innovative store design to deal with the pandemic. One c-store chain will offer curbside pickup. These stories and a whole lot more This Week in Foodservice.

The National Restaurant Association’s Performance Index crept up in July. Some landlords offer a clause in leases to reduce the renter’s payments if another pandemic occurs. New York City restaurant operators anxiously await a plan to reopen on-premises dining. These stories and a whole lot More This Week in Foodservice.

Despite the May sales increase at foodservice and drinking places, the restaurant industry faces a long road back. Surveys show manufacturing sector is picking up, and Foodservice receives more media coverage. McDonald’s results show the complexity of ever-changing industry dynamics.

The International Foodservice Manufacturers Association released a reasonably upbeat 2021 industry forecast. Developed in conjunction with research firm Datassential, the forecast assumes the availability of an effective COVID-19 vaccine, return of domestic and international travel, and modest government regulations for the coming year.

Delivering restaurant food doesn’t seem to be high tech nor exciting nor financially spectacular. Despite this, almost overnight some investors became infatuated with food delivery, something pizza and Chinese restaurants had been doing for decades.

Various studies show improvement in the employment market and in the manufacturing sector. Dickey’s Barbeque Pit offers a virtual kitchen take out concept to franchisees. Famous Dave’s equates its takeout success during the pandemic to plans the company made three years ago.

Almost six months after the start of the COVID-19 pandemic in the U.S. restaurants continue to face numerous challenges, including determining how to keep their doors open.

Sales at restaurants and drinking places saw double-digit growth in June. U.S. manufacturing activity appears to be on the rise. The IRC’s appeal for $120 billion in federal funds to support independent restaurants appears to be gaining support in Congress. Here's what you need to know.

The concept of meal kits is not a new one. Yet this segment is enjoying something of a rebirth thanks to coronavirus.

Purchasing managers report strong June growth. Craftworks holdings finds new ownership. Buffets and salad bars are gone thanks to COVID-19 and when they will be back is anyone’s guess. Dunkin’ will close 450 small stores. These stories and a whole lot more This Week in Foodservice.

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