Technomic cites softness in travel and leisure and less traffic for independents as reasons for the decline.
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The Society for Hospitality and Foodservice Management released its “2021 Industry Standards and Benchmark Comparisons” study, and it puts numbers to trends that have become apparent in the industry—including rising product and labor costs and increasing check averages.
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Mooyah Burgers, Fries and Shakes has tapped former Mongolian Concepts executive Doug Willmarth as its new president, replacing Tony Darden who left the brand in the spring to join Jack in the Box as senior vice president and COO.
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Since March 2020, the continued existence—let alone health—of the restaurant industry has relied upon off-premise sales.
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FER’s Multiunit Foodservice Equipment Symposium, a biennial event for foodservice equipment decision-makers, is scheduled for Jan. 17-19, 2022, in Tucson, Ariz.
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For many operators, the pandemic showed how indispensable a microwave oven can be as a piece of cooking equipment in its own right.
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Dennis Lock will serve as a national account executive, and Christopher Lustberg will serve as national sales manager for the Eastern region of the U.S.
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The holiday season is off to a good start for restaurants, according to Black Box Financial Intelligence’s latest “Restaurant Industry Performance Pulse.”
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Shake Shack is entering a new era in off-premise dining as it prepares to open its first-ever drive-thru location, which features a dual-lane ordering system and a separate kitchen for drive-thru customers.
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For several years now, the FER team has taken a moment to look toward the year ahead, and share what they’re watching, looking forward to or predicting for the foodservice industry.
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