- Published: June 1, 2018
- Written by Joseph M. Carbonara, Editorial Director
Opinion pieces on the foodservice equipment and supplies industry from leaders and laymen from all aspects of the business, including dealers, distributors, design consultants and multi-unit operators.
Founded in 2008, The Big Salad offers countless customizable salad combinations as well as build-your-own sandwich, soup and wrap options. With locations throughout Michigan, the chain now plans to open 100 stores in metro areas across the country within the next 10 years. Growth will occur largely through its franchise model, in place since 2012.
Eatsa, founded in 2015, is a self-serve foodservice concept that allows customers to order their meals and, by code, access a food locker and pick up their pre-ordered meal. This amazing concept strives to meet the demands of on-the-go customers and a mobile marketplace.
Food halls continue to grow. The NPD Group says independent restaurants remain an important factor in foodservice. Famous Dave’s new store design drives sales. These stories and a whole lot more This Week in Foodservice.
Overall retail sales increased in April but foodservice sales slipped. Holiday business is not all that important to many independent operators. Kona Grill to test a smaller version of their restaurant. Comparable store sales reports this week on more than a dozen restaurant chains. These stories and a whole lot more This Week In Foodservice.
Merrill Lynch surveys consumers about eating out. Uber will test food delivery via drone. Chipotle racks up a triple digit jump in delivery. Food at home prices rose more in April than the price for food away from home prices. Sysco, US Foods and the Performance Food Group saw some sales growth and enjoyed higher profits in the first quarter of this year. These stories and a whole lot more This Week in Foodservice.
Foodservice and franchising go together. Foodservice operators were hiring in April. NPD says the value menus are working. The elimination of tipping may have a negative effect on restaurants. These stories and a whole lot more This Week in Foodservice.
Take a multigenerational family-owned business — one that hires nice people from the Midwest who generally come predisposed with a customer-centric, friendly attitude and a strong work ethic. Combine that company with some progressive management ideas promoting company-wide transparency, entrepreneurship and empowering employees throughout the organization with the authority and resources to make sure the customer is always satisfied. What do you think you’d get?