News
Generational Divide ‘May Reveal Emerging Restaurant Trends’
As operators implement more technology and new pandemic-influenced business models, it’s the younger generations that are embracing the changing relationship between consumers and restaurants the most.
MAFSI Announces Biennial Award Recipients
The Manufacturers’ Agents Association for the Foodservice Industry presented biennial awards to foodservice leaders, both reps and manufacturers, during its 2022 conference held in Naples, Fla., on Jan. 23-27.
Expansion Roundup: Poke, Pizza and More Arrive in New Cities
From the 3,500-unit Arby’s to the 15-unit Big Mama’s and Papa’s Pizzeria, brands large and small alike are expanding their footprints internationally and domestically.
Culinary Equipment Group Taps New Corporate Chef
Chef Ron Lapniewski Jr. will be conducting cooking demonstrations—working with chefs in their own kitchens and at the company’s demo kitchen—and advising on the best tools and equipment based on a location’s menu.
Operators Competing Against All Spend Categories for Consumer Dollars
With inflation at a 40-year high and prices up across the board, competition for consumers’ dollars in restaurants has gotten stiffer.
Vulcan Appoints K-12 Market Segment Manager
Tracie Suter will be responsible for continuing to grow Vulcan’s share within the K-12 market segment through end-user engagement, sales coaching and participation in state School Nutrition Association groups.
Redco Foodservice Equipment Adds New Business Development Manager
Samantha Borich will develop and deploy company marketing strategies to facilitate scalable growth, optimize sales processes in targeted channels and to end-users and improve the strength and results from the dealer network.
Restaurants Experienced Negative Sales Growth Last Month, First Time Since February 2021
The restaurant industry saw negative sales growth last month for the first time since February 2021, according to Black Box Financial Intelligence’s latest Restaurant Industry Performance Pulse.
Dunkin’ Adds Corporate-Owned Stores to Its Portfolio
Dunkin' says having its own restaurants will allow it “to get closer to day-to-day operations” and test and learn in a controlled environment, leading to better-informed decisions impacting the entire system.
Chipotle Ups Its Unit Goal to 7,000 As Small Towns Present Growth Opportunities
Chipotle Mexican Grill has ramped up its long-term goal of operating 6,000 restaurants in North America to 7,000 based on the success it’s seeing in small towns.
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