The Latest News

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


The parent company of casual dining chains Applebee’s and IHOP tapped John Peyton to serve as the company’s CEO, effective Jan. 4, 2021. He will replace Steve Joyce, who has served as Dine Brands CEO since 2017.

RealFood Hospitality, Strategy and Design, a foodservice design and advisory firm serving the hospitality industry, has opened a regional office in Newton, Mass.

PRIDE Centric Resources, the Denver-based buying group, recognized the achievements of its dealer and vendor members.

Brian Dunne has joined JMC Food Equipment to fill the newly created position of national sales manager for the Plymouth, Mass.-based foodservice equipment manufacturer.

Jon Musser was appointed director of supply chain for restaurant chain Chicken Salad Chick.

Digital represents a fast-evolving aspect of any business and that includes the selling of foodservice equipment and supplies. In the digital arena, relevancy requires a willingness to admit what’s working well and what’s not, listening to customers and the ability to adapt and evolve. Such is the case with The Kitchen Spot, a digital platform that PRIDE Centric Resources relaunched as a way to connect its dealer members with restaurant and foodservice operators.

EJ Morrow, global president, will depart Lancer Worldwide effective November 30, 2020 to become CEO of Clarus Corporation, a company in the office furniture industry. As a result of Morrow’s departure, Scott Adams, Lancer’s executive vice president, will serve as global president on an acting basis.

Foodservice equipment manufacturer RATIONAL promoted Justin Harkey to vice president of key accounts for North America.

JINYA Ramen Bar hired Tom Cardenas to serve as its new director of hospitality and beverage.

Steve Fishman will retire from his role as executive vice president for TriMark USA, effective Dec. 31, 2020.

Mike Tillis was named vice president of operations and support for Your Pie, a fast-casual pizza chain.

Phil Hickey, chairman of Miller’s Ale House Restaurants, received the 2020 Gold Plate Award presented by the International Foodservice Manufacturers Association.

The COVID-19 conversation centers mainly around the impact government-mandated shutdowns continue to have on restaurants. At the same time, however, individual members of the supply chain that support restaurants and other foodservice operators continue to deal with unique and challenging circumstances.

The third sale of a restaurant chain in less than week comes with a new wrinkle. To facilitate its sale to Amici Partners Group, Friendly’s Restaurants has agreed to file for chapter 11 bankruptcy.

The concept of robotics is not a new one in the foodservice industry. In fact, earlier this year, quick-service restaurant chain White Castle began testing robots that can flip burgers and tend to its fryers, while working alongside the restaurant’s staff. Spyce, a Boston-based, delivery and pickup concept, has developed a new approach that automates the meal cooking and assembly process.

In a deal valued at $11.3 billion, multiconcept operator Inspire Brands will acquire Dunkin’ Brands Group, which includes Dunkin’ and Baskin Robbins.

Singer Equipment Company, an Elverson, Pa.-based foodservice equipment and supplies dealer made a series of personnel moves. As part of these moves, the company announced John Vozzo, Singer’s longtime executive vice president who has played a role in operations, sales and marketing, will retire at the end of 2020.

The COVID-19 pandemic has put plenty of restaurant operators in a financial bind. Even if they’re open with limited dine-in capacity, the economic impact of COVID-19 has cut the dining dollar for many consumers.

Starting a virtual restaurant remains a pretty appetizing concept to a variety of operators. Add Nathan’s Famous, of hot dog fame, to the growing list of companies flocking to the virtual restaurant arena via Wings of New York.

Open air merchandisers provide operators with an easy way to encourage add-on sales at the register and take a small bit of workload off their employees. Here are a few ways restaurants can keep these units working well and looking good.