The Latest News

FE&S delivers relevant news of the day to the foodservice equipment and supplies marketplace.

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Joins TriMark South to serve Atlanta and other markets in the southeast region.

After years of concept testing, Domino's announced an image makeover, including a reworked logo and a new prototype with an added emphasis on custom-built orders, carryout and even in-store dining.

Former Palm Restaurant executive to work on the Zinburger and CUPS concepts.

After years of concept testing, Domino's announced an image makeover, including a reworked logo and a new prototype with an added emphasis on custom-built orders, carryout and even in-store dining.

Takes over as interim COO.

Seven out of ten consumers purchase beverages away from home twice a week, Technomic reports.

Foodservice industry veteran Evren joins the N.Y. area rep firm.

Tunnessen and Biviano set to retire from their positions with Pollo Tropical and Taco Cabana in January 2013.

White to lead Sysco Canada.

Six chain restaurant operators continue their expansion plans both domestically and internationally by adding new franchisees to their networks.

Restaurant industry posts first performance increase in five months, according to the National Restaurant Association.

Hospitality-oriented training association taps White Castle's Kelley to serve as its president.

Creativity is back.

Multi-concept operator appoints Culvers' veteran Doak to newly created culinary position for Joe's Crab Shack and Brick House Tavern + Tap.

Mix together some television exposure, savvy marketing and a low-overhead business model and you have Smallcakes' recipe for making a name for itself in the thriving cupcake niche.

Bonus content related to how sustainable businesses treat employees as well as animals while creating sustainable kitchens for the future of foodservice.

The nearly 170-unit chain installed a solar thermal unit in its Pleasanton, Calif., location.

 

This week's chain operating report includes one concept expanding via non-traditional locations, another looking to grow its presence in China, one entering the franchising and much more.

Greek yogurt manufacturer Chobani opened its first yogurt bar in New York City with a design that peppers Mediterranean cues throughout and focuses on the intersections of city and country, Old World and New World, and wood and metal.

Booras and Koffler join the fast-casual restaurant chain as directors of franchise sales.

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