Restaurant Sales Data Encouraging, Shake Shack to Close Some Units, J. Alexander’s Opens New Concept
- Published: November 19, 2019
- Written by Jerry Stiegler
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.
Cherry Hearn was recently promoted to president of Which Wich, a Dallas-based sandwich chain. Her long track record with Which Wich began with her role as outside legal counsel, back when Which Wich had only three units. She also was one of Which Wich’s first franchisees, opening the concept’s eighth location and eventually two more locations. She went on to sell those locations back to another franchisee and joined the company as in-house corporate legal, a position she held for the past seven years.
Like many restaurant chains, The Salad Station has an ambitious expansion plan. But unlike other chains, The Salad Station continues to expand through the use of a robot — or more precisely, an automatic salad-making machine. The process starts when customers select their ingredient choices on a touch-screen on the front of the machine. Rotating canisters inside the machine then dispense the desired vegetables, dressing and toppings to produce a finished salad in a matter of seconds.
Have you ever had a fire in your kitchen? Have you ever had a piece of equipment red-tagged? Has this put you in a financial bind, forcing you to make a hard decision?
Well, that’s the goal, right? This time of the year, businesses large and small peer into their crystal balls for a look at the future to form an idea about what the coming year will hold.
Consumers’ cravings for the convenience of off-premise dining show no signs of being satiated. If you’re looking for proof, here’s exhibit A: Off-premise consumption accounts for roughly 60 percent of all restaurant occasions, according to data from the National Restaurant Association.