Nemco Announces Organizational Changes

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Nemco Food Equipment, a Hicksville, Ohio-based, commercial foodservice equipment manufacturer, made a series of personnel moves, notably promoting Michelle Wibel, CFSP to chief executive officer from president and Luke Moffatt, CFSP to president from sales manager, retail position. In addition to these promotions, Nemco made five other personnel moves. Other Nemco personnel updates include: Pat… read more

Webb Foodservice Design buys Dieli Murawka Howe

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Webb Foodservice Design Consultants has acquired Dieli Murawka Howe, a foodservice design firm with offices in San Diego and Las Vegas. The financial terms of the deal were not disclosed. Costel Coca, design principal, Webb Foodservice Design, Gina Brinegar, managing principal, Webb Foodservice Design were named FE&S 2021 Top Achiever—ConsultantsAnaheim, Calif.-based Webb specializes in higher… read more

How Noodles & Co. is Leveraging Data to Weather Economic Instability

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As the digital revolution continues to reshape how consumers interact with their favorite brands, restaurants are increasingly finding ways to collect data points that help them drive business from both loyal customers and new ones. Just look at Noodles & Co. The Denver-based fast casual has evolved its digital storefront and rolled out a customer… read more

Navigating the Restaurant Labor Shortage Requires a NextGen Approach

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According to Bureau Labor of Statistics numbers released in early October, food services and drinking establishments added 60,000 jobs in September. The hospitality sector now employs 11.8 million people, or about 500,000 jobs shy of pre-COVID levels. Anita Adams, the CEO of Black Bear Diner, echoes a lot of what’s been shared from the front… read more

When Inflation is a Challenge, it May Help to Look Under Couch Cushions

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With declines in customer traffic, fewer dining-out occasions, and “trading down” to cheaper alternative meals, owners and operators may need to dig deep to uncover additional top-line sales opportunities.   By now, you’ve tried online ordering, 3rd-party delivery, in-house takeout, curbside-to-go, catering, or all of the above. Now is the time to review what’s worked… read more

Three CEOs forecast the future of retail

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Bringing back the “theater of retail” is a priority for Jason Buechel, the new chief executive officer of Whole Foods Market, Austin, Texas, a business unit of Amazon.com, Inc., who spoke at the Groceryshop conference held Sept. 19-22 in Las Vegas. He assumed leadership of the supermarket chain from founding CEO John Mackey on Sept…. read more

The Legacy Companies Announces the Acquisition of Admiral Craft Equipment Corporation

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Greenfield World Trade, Inc. d/b/a The Legacy Companies (“Legacy”), leading consumer products and commercial food service equipment provider, today announced that it has closed upon its acquisition of Admiral Craft Equipment Corp. of Jericho, New York. The terms of the transaction were not disclosed. Admiral Craft is a leading manufacturer and distributor of equipment, small… read more

Power Soak Completes Unified Brands Family on KCL

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Orlando, FL – KCL, the industry leader in foodservice design technologies, announces that Unified Brands has expanded its line on KCL to include Power Soak ware-washing systems. Power Soak joins Avtec, CapKold, Groen, and Randell to complete the Unified Brands family. The expanded library of CAD blocks, Revit families, and spec sheets is live on… read more

7 Ways to Improve Your Customers’ Takeout Experience

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Restaurant takeout has been around for decades, but it has recently surged in popularity thanks to food delivery apps like DoorDash and the sudden outbreak of COVID-19. More people are ordering meals to go, and restaurants must provide a better takeout experience to maximize their profits and maintain a solid reputation. Here are seven ways… read more

Keeping Your Restaurant Safe and Sanitary with Tech Advancements

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Over the last year, safety and sanitation have been primary focuses within the restaurant industry. A new dedication to these practices emerged as a direct result of the COVID-19 pandemic, with patrons more concerned than ever about the quality and cleanliness of where they are getting their food. In the drive to create comfortable and… read more