Foodservice Equipment & Supplies

JUL 2018

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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10 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 people & events The percent of consumers that visit a fast-food restaurant once a week. Thirty-five percent of consumers visit a fast-casual restaurant at least once a week. Source: Technomic 52% The number of restaurants Arby's acquired from Grant Avenue Development, a franchisee with units in New York, Pennsylvania and Virginia. Arby's plans to re- tain the restaurants and remodel these locations in the future. 40 The percent by which consumer traffic in independent restau- rants declined for the quarter ending March 2018. Source: NPD Group 1% Innovation the Focus of FE&S' Fireside Chats at the National Restaurant Association Show O ver the course of two days, FE&S hosted seven fireside chats with eight different foodservice professionals in the Kitchen Innovations Showroom during the National Restaurant Association Show. These presentations sparked discussion about the role that menu development, consumer preferences, technology and more play in spurring innovation in today's foodservice industry. On the following page, each of the panelists share their thoughts on what innovation means to them. David Reeves, St. Jude Children's Research Hos- pital (middle), answers attendees' questions. FE&S Editorial Director Joe Carbonara with panel- ists Karen Malody, Culinary Options; and Garrett Lennon, JLR Design Group. The June 2018 article "Food Waste Treatment and Disposal" included an inaccuracy specific to bans regarding the use of disposers in today's commercial foodservice industry in Massachusetts and North Carolina. You can access an updated version of the story online at features/waste-management. FE&S regrets the error. Correction:

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