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Toronto City Council Relaxes Food Truck Restrictions
The food-truck business is not big in Toronto, but it could be a matter of measurement. Last week, the city council voted 43-1 to reduce the distance that food trucks must stay away from restaurants, from 50 m. (about 55 yd.) to 30 m. (about 33 yd.). The city says the change will open up…
House Bill Advocates Curbing Calorie-Count Provisions On Menus
It isn’t just the cheese that stands alone. The pizza industry says it deserves an exemption to the menu-labeling regulations issued by the U.S. Food and Drug Administration under the Affordable Care Act. And the pizza chains, supported by a few other industry groups, now have a bill on Capitol Hill. The Common Sense Nutrition…
CHD Expert Reports Total U.S. Restaurant Units Finally Claw Back to 2009 Levels
The number of total restaurant units in the U.S. is finally back to pre-recession levels, according to CHD Expert, the Chicago-based foodservice database and analytic firm. According to CHD Expert’s “2009-2014 Commercial Trends Data Report,” net restaurant units grew by 2% in 2014, a net gain of 14,648, up from a 1.2% net gain in…
Global Traffic Improved Slightly Fourth Quarter; U.S. Casual-Dining Traffic Finally Rises To Flat
Two reports from The NPD Group paint a picture of the global and U.S. foodservice markets finally showing some positive traffic trends. NPD’s CREST foodservice consumer research tracked overall visit gains in five of the 11 country markets the research firm follows, a development it termed “a slight turnaround.” And in the U.S. market, traffic…
Show Your Saucy Side In B&W Or Color
American Metalcraft adds to its abundant line of creative sauce cups with the introduction of two more styles: Black & White Melamine Stackable Sauce Cups and Colorful Organza Glass Sauce Cups. Both styles can be used for so much more than sauces and feature their own unique attributes. Available in black or white matte finish,…
Amid Market-Share War, FER Top Dealers Report More Balanced Growth In 2014
Two big things stand out when we run the numbers on the 57 dealers that verified their volumes for Foodservice Equipment Reports’ annual Top Dealer Report, to be published in June. First, in a mature foodservice equipment and supplies market, dealers of all sizes are fighting intensely for market share, but especially for profitable market…
Ready…Aim…No Fire!
Accurex’s new Fire Ready Hood, Model XRRS, functions as a standard ventilation range hood with the added capacity to suppress stove-top fires, addressing the challenge of protecting residential-style appliances used in commercial settings. Designed for use over a standard 30- or 36-in. residential range, the Fire Ready Hood incorporates a UL300A-listed self-contained, commercial-style automatic fire…
Charbroiling With A Touch Of Showmanship
A Wood Stone classic, the Mt. St. Helens Solid Fuel Charbroiler offers an easy and intuitive wood-fired grill, built to the exacting standards and legendary quality of Wood Stone. A blazing fire along the rear of the firebox offers stunning theatrics, and creates the coals used to power the charbroiler. Cast from the same material…
Connect With Customers By Connecting Mirage Warmers Together
Available in both countertop and drop-in styles, Vollrath’s Mirage Buffet Induction Warmers offer a subtle, low-profile, attractive design that puts the focus on the food and compliments any decor. The low-wattage warmers can be interconnected to one electrical outlet, which simplifies the planning and management of power cords, access to outlets and load capacity. Connect…
Take A Dip, The Water’s Fine
Server’s ConserveWell heated utensil holder helps save over 250,000 gallons of water per year compared to traditional dipper well perpetual-flow sinks, which use up to 60 gallons of water per hour. ConserveWell is the environmentally friendly way to hold utensils above 140°F, keeping them safe from bacteria growth while saving water, energy and money. The…
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