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

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James Franks was named vice president of franchising for Fazoli's.

In a potential sign of things to come, Atlanta-based private equity firm Roark Capital has reached a pair of agreements that allow it to purchase three restaurant chains from their respective owners including Arby's, Corner Bakery Café and Il Fornaio Restaurants and Bakeries.

Fast-casual bakery café operator Au Bon Pain has announced plans to remodel all 318 of its locations. Au Bon Pain also announced the veteran executive chef Stefano Cordova has joined the company to lead its culinary efforts.

Displayware made from bamboo.

The deal expands Singer's full distribution and market coverage from Connecticut to Maryland

A group of the chain's management, led by chief executive officer Kerry Kramp, has acquired fast-casual dining concept Sizzler's U.S. interests from Australia's Pacific Equity Partners.

Marc Buehler, president and chief executive officer of Kona Grill (NASDAQ: KONA) has resigned. The company appointed Michael Nahkunst, a member of Kona Grill's board of directors, interim president and CEO.

Real Mex Restaurants, Inc. named Edie Ames its new chief operating officer, effective July 11, 2011.

AHF members' culinary skills shine during the AHF's 2011 competition.

The National Restaurant Association Educational Foundation selected Lynette McKee to serve as its executive director, effective July 5, 2011.

In an effort to accelerate its penetration into the foodservice industry, Rubbermaid Commercial Products (RCP) added 20 independent manufacturers' rep groups to its sales force.

Debbie Hanson was promoted to group vice president of sales and marketing of Star Holdings International, a division of The Middleby Corporation (NASDAQ:MIDD).

Many foodservice operators would like to think that becoming more sustainable is as simple as buying local or organic produce. During a general session at the Association for Healthcare Foodservice (AHF) Convention in Phoenix, Janine Oberstadt, founder and principal of sustainability consulting firm foodprint, challenged this line of thought and encouraged the healthcare foodservice professionals in attendance to broaden their perspective.

National franchisor adds speciality dessert concept to its portfolio of foodservice brands.

 

A small kitchen footprint allows this revitalized fast-casual concept to produce a limited menu featuring fried chicken, sides and bread.

The National Restaurant Association elected three foodservice professionals to its board of directors.

The newly elected board directors are: