Uncategorized

The foodservice market in the United Kingdom is beginning to improve, according to Peter Backman, managing director at Horizons, the London-based foodservice research firm, which held its annual briefing on May 1.While the nadir of the foodservice recession in the U.S. was 2009, in the United Kingdom it was 2011-12, reports Backman. He estimates the…

Price for quality is still the leading value factor when consumers select a restaurant, but fresh ingredients and selection are close runners-up in the value equation, according to new research from the NPD Group’s foodservice practice. The new report released last month, Defining Value: Where Consumers Choose To Eat Out, looks at how different restaurant…

List price increases for foodservice equipment, supplies and related products continue to moderate, according to data compiled by AutoQuotes Inc. for Foodservice Equipment Reports annual President’s Preview E&S Market Forecast. “There just hasn’t been much price inflation,” says AutoQuotes CEO Kent Motes. For the 12 months ended June 30, 2013, average list prices for 453,081…

Forecasts for growth of real GDP in the U.S. held steady in the latest consensus forecasts of economists polled by Blue Chip Economic Indicators. The forecast of growth of disposable personal income and consumer spending next year did deteriorate slightly. The current forecast for real GDP growth remained at 1.6% for this year and 2.6%…

Among other economic recent data pertinent to foodservice and foodservice equipment and supplies: Blue Chip Economic Indicators consensus forecasts, released late this month because of the delay in government data, showed little change in the key gross-domestic-product, disposable-income and consumer-spending forecasts. The forecast for real GDP growth rose 0.1 point to 1.7% in 2013 and…

On Jan. 24, the California Building Standards Commission unanimously approved the Division of the State Architect’s proposed accessibility regulations for the 2013 California Building Code. This update integrates into a single comprehensive code both the most accessible standards of the 2010 Americans with Disabilities Act and the 2010 California Building Code. Foodservice operators should pay…

Chicago officials are moving to make all restaurants at its two airports recycle waste, use eco-friendly materials and include sustainable ingredients in at least 20% of its menu items. The city aviation department’s new green-concessions policy will affect 248 restaurants and concessions operations at O’Hare Int’l. and Midway. If they haven’t already, all will have…