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

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P.F. Chang's China Bistro, Inc. (NASDAQ: PFCB), promoted KC Moylan to president of its Pei Wei Asian Diner concept. Moylan previously served as Pei Wei's chief operating officer, a position he has held since 2007.

As a result of a decline in same-store sales and customer traffic levels, the National Restaurant Association's Restaurant Performance Index (RPI) posted a score of 99.9 in November, down 0.8 percent from October.

Purchasing and supply management experts expect economic growth in the United States will continue in 2011, according to the Semiannual Economic Forecast released by the Institute for Supply Management.

Longtime foodservice professional Walt Hennebaul passed away on Dec. 20, 2010. He was 70 years old.

The Canadian foodservice market continues to grow. Here are five leading Canadian foodservice trends from Technomic.

 

Mobile food trucks represent one emerging trend that has the foodservice industry buzzing. You can count the University of California Santa Barbara among the members of the non-commercial segment that is willing to take a food truck for a spin. Late last year the university took delivery of a new food truck to help with the foodservice concessions at its soccer stadium.

Foodservice veteran David Mouck takes over the leadership of Robot Coupe.

 

FES1101Trends-ConceptBranches2Operators are looking to expanded retail options and diversifying their food services as ways to boost profits. That's what Branches Wood Fired Chop House looked to do when it opened its doors in November. Designers maximized the 10,500 square feet of space in Ukiah, Calif. to house a destination restaurant, gourmet marketplace and an Irish Pub.

In the main kitchen, which produces food for all three spaces, chef/owner Munther Massarweh teams up with pastry chef Debbie Coenen to deliver American comfort foods to the main restaurant and pub as well as house-cured meats and house-baked breads for the butcher shop and bakery. The retail portion also offers all-day organic coffee and pastries and a variety of take-out options including prepared entrees, steaks and pasta, sausage, rotisserie chicken and other specialty foods. The restaurant also plans to create a chef's garden to grow fresh herbs, fruits and vegetables for use in its dishes. An exhibition kitchen flowing into the dining room shows cooks at work, while poster-size food photography helps market the concept's housemade appeal.

CPK, Dickey's Barbeque, DineEquity, LongHorn Steak House, O'Charley's, Pizza Inn, Saladworks, Smashburger and Yogurt Mountain are among the chains featured in this week's roundup.

We scoured various research firms for the top foodservice and design trends for the new year and paired those with some of our own equipment and operational considerations.

Papa John's International, Inc. (NASDAQ: PZZA) announced a pair of management promotions.

 

CAFÉ TRADITIONAL DENNY’S
Seating 70–95 (inside), 12–20 (outside) 120–164, none outside typically
Staff 5–9 per shift 10–15 per shift
Construction 50–60 days 90–110 days
Hours of Op. 7 a.m. to 10 p.m. (varies by location) 24 hours daily

NSF is collecting nominations for its 2011 Food Safety Leadership Awards which recognize excellence in food safety and encourage individuals to continually develop advancements that raise the level of foodservice food safety for the consuming public. Entries are due February 1, 2011.

Alcohol purchases are expected to increase 1.9 percent next year, reports Technomic.

Denny's Cafe Facts of Note

Michael Dubey, a 30-year veteran of the foodservice industry, is the newest member of the Centerplate team.