Amy Smith is the new vice president of culinary for On The Border Mexican Grill & Cantina.
Like delivery and farm-to-table trends before it, Instagram-ready dishes have captivated the food and restaurant industry across multiple segments. Some diners even make a living off of the photo-focused platform.
John Wunderlich was named president of Nyco Products Company, a Countryside, Ill.-based manufacturer of cleaning products for the foodservice industry. He replaces Robert Stahurski Jr., who held the position since 1988.
Americans’ love of ethnic foods has supported the influx of Mexican restaurants over the years. The segment continues to transcend from the ubiquitous tacos and tamales to more authentic and regionally inspired concepts.
Component Hardware Group hired Partha Biswas to serve as president and chief executive officer of CHG. Biswas succeeds Greg Tucholski, who filled the position on an interim basis and continues to serve on the company’s board of directors.
In the worst-case scenario, chain equals big, and big equals slow to change. Many times, the behemoth multi-unit operators are more reactive than proactive. That’s not always the case, though. Some chains, big and small, demonstrate an impressive ability to innovate and find new ways to succeed in an evolving market. Taco Bell, one of the QSR leviathans, for instance, is succeeding with a new Cantina design that makes the chain a hip hangout.
Penn Jersey Paper, a Philadelphia-based broadline distributor, recognized a series of foodservice equipment and supplies companies with its 2018 Vendor of the Year awards.
Things are already shaping up for 2019 to be a big year for Pasadena, Calif.-based Dog Haus. This fast-casual chain specializing in high-quality hot dogs and sausages expects to nearly double its store count, adding 30 new locations over the course of the year.
In a marriage involving two members of the Manufacturers’ Agents Association for the Foodservice Industry, Miller & Stryker has merged with Culinary Equipment Group. The company will continue to go to market as Culinary Equipment Group, with Miller & Stryker’s Howard Cohen joining James Carr, James Franklin and Ed Sutryk as partners in the firm.
The founders of Balance Grille were clear about their goal for the concept when first profiled in FE&S in November 2016: a mission-driven business dedicated not just to “clean Asian food” but also to rethinking how a restaurant venture treats its employees, its food and its guests.
Electrolux appointed Scott Hopke to serve as territory sales manager for the Northeast with the foodservice sales team.
With the challenges facing casual dining, many operators in the space try to offer their guests not just food but an experience — something to remember that makes the time, money and effort of visiting a full-service restaurant worthwhile.
Foodservice equipment industry veteran Dave Hinton was named group vice president for Star Holdings International, which is part of the Middleby Corp.
Fajita Pete’s Founder Pedro Mora saw the trend toward guests eating away from restaurants coming a decade ago. Now established in one market, Fajita Pete’s is building the infrastructure for successful expansion.
AB Electrolux, a global manufacturer of household and commercial appliances, is preparing for the separation of its Professional Products business area from the company. The net result is expected to be two publicly traded companies: Electrolux for household appliances and Electrolux Professional for products such as commercial foodservice equipment.
A decade ago Fazoli’s was a flailing brand with numerous store closings and declining sales. The Italian concept, says CEO Carl Howard, was “positioned in the QSR space. We were getting killed. I came in and did a brand study to find out why the brand was performing so poorly. We really got no credit for food quality or for service, and that’s pretty much what we do for a living.”
It was a tough decision,” says Peter Testory, director of dining and culinary services, Division of University Housing at the University of Wisconsin–Madison, referencing the switch to reusable plastic containers in university housing foodservice facilities. Going all-in was the tough part, he says, which meant eliminating other options for students seeking to take food outside the dining area.
