The good news is restaurants remain top of mind for consumers. The bad news is consumers are not entirely comfortable using restaurants.
Giorgio Di Giacomo was named vice president for APQ/Star Holdings Group, which is part of Middleby Corp.
As the restaurant industry comes to grips with its temporary new normal, which includes dark dining rooms and consumers sheltering in place, individual members of the supply chain continue to adapt their approach, too.
Take, for example, manufacturers’ reps.
While the cancellations of sporting events and, closer to home, foodservice-related conferences continues to make headlines, foodservice operators from all industry segments will need to come to grips with consumer concerns caused by the rapid evolving pandemic caused by the COVID-19 virus. As a result of the coronavirus, nearly 60% consumers are now concerned about eating out and roughly 1 in 5 consumers have definitely avoided doing so, according to a study by Datassential.
In addition to darkening dining rooms across the country, the COVID-19 pandemic has caused the lights to go out on the 2020 National Restaurant Association Show, previously scheduled for May 16-19 in Chicago’s McCormick Place. On the morning of March 24 organizers posted a notice to the show’s site announcing the cancellation and an email was distributed to registered attendees.
Nissco, a dealer-based foodservice equipment and supplies buying group, recognized 4 manufacturers with its Vendor of the Year Award and 14 factories with its New Horizons Award.
Welbilt made two senior management changes.
Foodservice Equipment & Supplies named Peterson Dining Hall at Camp Southern Ground the recipient of its 2020 Facility Design Project of the Year Award.
In response to the COVID-19 pandemic, restaurant dining rooms continue to go dark across the country. As a result, restaurant and bar operators now offer modified service in the form of takeout, curbside pickup or delivery. Unless the operator is a quick-service or fast-casual concept that’s used to preparing its food for travel, making this transition is not as easy as it may seem.
In a move aimed to help members grow and spur membership growth, PRIDE Centric Resources appointed Bryan Spencer to serve as director of business development for the Colorado-based foodservice equipment and supplies buying group.
Consumers’ fears surrounding eating in restaurants continues to grow, per new research from Datassential. Just over a quarter (27%) of consumers surveyed plan to avoid eating at restaurants (up 8% since Datassential’s first survey on March 10); 41% of consumers are still nervous about eating out but still plan to do so (up 2%); and 32% of consumers have no concerns about eating in restaurants (down 10%). The increased fear persists across demographic groups, with particularly large spikes among Boomers (+12%) and Gen X (+9%).
Dominique Morales was appointed marketing director for FOH.
Harry Walden joined ColdZone as senior applications engineer to support manufacturing, sales, and customer technical support for the California maker of commercial refrigeration systems.
Smart Care Equipment Solutions continued to grow via acquisition with its purchase of Advanced Mechanical Plus, an Ohio-based company that provides services commercial foodservice equipment and HVAC systems. This is Smart Care’s fifth acquisition and comes a few months after it purchased Texas-based Turbo Technicians.
Standex Refrigerated Solutions Group (RSG) will sell its Master-Bilt and Nor-Lake refrigeration businesses to Ten Oaks Group, a family office focused exclusively on corporate divestitures. The closing is expected to occur in the next 45 days, per a Standex release announcing the deal.
Chipotle Mexican Grill CEO Brian Niccol was named chairman of the board for the fast-casual restaurant chain. Niccol replaces company founder Steve Ells, who held that position for two years. Neil Flanzraich will continue to serve as lead independent director.
The coronavirus crisis continued to evolve over the weekend forcing municipalities to take dramatic steps and various operators to adapt their approach to serving customers.
The National Restaurant Association Educational Foundation recognized four individuals and three organization’s for their accomplishments and contributions in the areas of diversity and inclusion, community service and leadership with its 2020 Restaurant Industry Awards.
The COVID-19 virus has taken the world by storm and the foodservice industry is no exception. From changing customer eating patterns to operators updating their approach to service, the industry keeps rolling with the changes from one minute to the next.
Turbo Air tapped foodservice equipment industry veteran Suzanne Painter-Supplee to serve as director of facility design services.
