Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.
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Foodservice operators continue to face challenges and op- portunities in the form of technology, labor costs, delivery and growth. A study by market research firm AlixPartners shows there could be some change on the horizon for the industry, as these data points indicate: • Diners who patronize fast-food and fast-casual restaurants at least twice weekly intend to cut back their visits by 8 percent and 13 percent, respectively, over the next 12 months. • Fifty-six percent of consumers say the number one rea- son they choose ready-to-eat meals from convenience or grocery stores is because the meals are cheaper. • Seventy-four percent of consumers say they order deliv- ery from the same establishment routinely, yet only eight percent using delivery prefer third-party services. • Fifty-eight percent of consumers agree with the move- ment for higher worker wages; however, those not willing to pay a bigger restaurant tab to support the movement rose to 16 percent from 13 percent a year ago. AHF Elects Officers and Directors Members of the Association for Health- care Foodservice elected two new officers, three new directors, and two nominating committee members to serve on the organization's 2017 Board of Di- rectors and Nominating Committee. • President Elect: Martha Rardin, Hendricks Regional Health (Danville, Ind.) • Treasurer Elect: Joanne McMillian, Saint Clare's Health System (Denville, N.J.) • Director at Large: Ryan Conklin, UNC REX Healthcare (Raleigh, N.C.) • Director at Large: Robert Darrah, Legacy Retirement Communities (Lincoln, Neb.) • Director at Large: Thom Pastor, St. Charles Healthcare (Madras, Ore.) • Nominating Committee Member: Patti Dollarhide, Newton Medical Center (Newton, Kan.) • Nominating Committee Member: Patrick Lamont, Brookdale University Hospital Medical Center (Brooklyn, N.Y.) people & events Changes Coming for the Restaurant Industry? The percentage of guests at quick- service restaurants who reported using a smartphone app or tablet at the table to place an order over a 90- day period. That marks a 39 percent jump from 2015. Source: Market Force Information study conducted in January 2017 55%