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

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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:

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.

Displayware made from bamboo.

Twenty-year QSR vet to lead pizza chain.

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.

Firehouse Subs is hot, posting double-digit revenue and unit increases last year with even bigger gains anticipated this year. Don Fox, chief executive officer, credits the surge in part to loosening of credit markets, which enabled it to open 43 stores last year and 30 as of mid-May this year, with another 50 to 70 to be added by year's end.

Starbucks added an automatic machine to its Auto Espresso program.

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

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

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.

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.

Foodservice equipment manufacturer RATIONAL USA has opened a 1,200-sq.-ft. culinary education center in Chicago.

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