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Ecolab To Spend $40 Million For Swisher Hygiene’s U.S. Operations
Ecolab Inc. will acquire the U.S. operations of Swisher Hygiene for approximately $40 million in cash. Charlotte, N.C.-based Swisher Hygiene offers a range of products and services for the institutional foodservice industry, including warewashing and foodservice cleaning and sanitizing products and services. Operations included in the purchase agreement generate $176 million in annual sales and…
FCSI Revit Taskforce Updates Equipment Standards
Through the hard work of an FCSI taskforce, the Revit Foodservice Equipment Standards document has been updated for 2015. All files and documents pertaining to the standards can now be found on FCSI’s Revit Standards Page and is available for all members and non-members to access. Highlights include newly clarified standards for line subcategories, including…
In Memoriam: David Wightman, XDX President
David Wightman, considered one of the foodservice equipment industry’s most creative technical minds of the past 20 years, died suddenly on July 29. He was 53. Since 1999, Wightman had served as president and CEO of XDX Innovative Refrigeration, which focuses on improved refrigerant flow properties, heat transfer and thermodynamics to assist customers in driving…
PG&E Food Service Announces Project Tech Advisors
Fisher-Nickel Inc. (Fishnick), the operator of Pacific Gas & Electric Co.’s Food Service Technology Center, has announced a technical advisory committee for its “Demonstration of High-Efficiency Commercial Cooking Equipment and Kitchen Ventilation System Optimization in Commercial Foodservice” project. The project’s goal—awarded last year to Fishnick in a Building Natural Gas Technology grant—is to demonstrate and…
…And $15 An Hour Is The New Normal
It appears official that New York’s quick-service workers soon will be earning a minimum wage of $15 an hour. The New York Fast Food Wage Board voted last month to phase in a tiered, $15 an hour minimum wage at restaurants with more than 30 units, providing a faster timetable for New York City operators…
Sushi Gets The Deep Freeze In NYC
In a move aimed at killing parasites, New York City’s sushi restaurants are now required to freeze raw fish before serving. The new health-department regulations fall in line with U.S. Food and Drug Administration recommendations. Restaurants must freeze fish for a minimum of 15 hours before serving it raw to kill the bacteria. Certain types…
Panera Store Upgrades Boost Sales
Panera Bread Co.’s redesigned stores are paying big dividends. Same-store sales at the St. Louis chain’s company-owned locations climbed 4.7% in the first 27 days of the third quarter, nearly doubling the 2.4% gain in the second quarter. The revamped Panera 2.0 stores are helping, as is a bigger focus on natural ingredients. As of…
Golden Chick Spreads Its Wings
Dallas cannot hold back the home-state ambitions of Golden Chick. The fried-chicken chain, which has 147 locations in Texas, Oklahoma, South Carolina and Georgia, is planning to develop more than 80 franchised QSR locations throughout Houston and Beaumont by 2025. Golden Chick was founded in San Marcos, Texas, in 1967.
Fuddrucker’s Pairing With Luby’s Proves A Hit
The combo platter of side-by-side Luby’s Cafeterias and Fuddruckers continues to drive strategic growth for the Houston-based chain, with six co-brands now in operation. Four of seven Cheeseburger in Paradise units slated for conversion to Fuddruckers this year already are completed. And among the six new Fuddruckers openings in fiscal 2015 in domestic and international…
NACUFS Honors Ali Group’s Rob Geile
Rob Geile, Vice President-Consultant Services for Ali Group North America, has received the Daryl Van Hook Industry Award from the National Association of College & University Food Services. The award is presented annually to an individual and/or organization based on outstanding support to the association. Geile, a NACUFS board member for the 2014-15 term, was…
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