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Foodservice Equipment & Supplies
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The New Fast-Casual, Chef-Driven Restaurants: http://ow.ly/LHmS7
The continuing popularity of fast-casual concepts keeps drawing the attention of some of the fine-dining segment’s biggest names. But designing and equipping a fast-casual restaurant can differ greatly from developing a fine-dining concept, as one design consultant and chef point out.
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This Week in Foodservice: Casual Dining Sales Slow Down, the Sysco/US Foods Merger Continues to Draw Fire and More - http://ow.ly/LEayT
The National Restaurant Association says that despite slower sales for the month, foodservice operators continued to spend in February. The jobs picture and other government reports suddenly cloud the economic outlook. Labor action planned for next week. These stories and a whole lot more in This Week In Foodservice.
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This Week in Foodservice: Labor Plans Protests on Tax Day, McDonald's Raises Wages and More - http://ow.ly/LlASY
The National Restaurant Association says that despite slower sales for the month, foodservice operators continued to spend in February. The jobs picture and other government reports suddenly cloud the economic outlook. Labor action planned for next week. These stories and a whole lot more in This Week In Foodservice.
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Chef's Corner: A Q&A with Jared Wentworth, Chef/Partner, Longman & Eagle, Dusek's and The Promontory in Chicago - http://ow.ly/L5w8z
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Man of the Hour... Maureen Slocum Talks about Hall of Famer Ken Gill - http://ow.ly/L5vSe
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Jackson Public Schools On-Site Report: Serving A Growing Population http://ow.ly/JYx7N
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Have them in circles
19 people
Jessica Runnion's profile photo
Frigid Equipment's profile photo
Rebecca Kilbreath's profile photo
Ice Machines Plus's profile photo
Motion Technology, Inc.'s profile photo
Unified Brands's profile photo
Eastman Manufacturing Inc's profile photo
Uwe Mönig's profile photo
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Give Me Labor Economics or Give Me Death!, writes consultant Juan Martinez - http://ow.ly/LHmuG
Labor costs usually represent the highest, or second highest, expense as a percent of sales for a restaurant. As such, proper labor management plays a critical role in driving better unit economics for a foodservice concept. If you buy into this principle, continue to read, and if you don’t then it is more important for you to continue to read on.
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A Newbie Noshes about The NAFEM Show by Andy McNulty (with a guest appearance by Run-DMC) - http://ow.ly/L5we1
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California Dreamin': Joe Carbonara Looks Back on The NAFEM Show - http://ow.ly/L5w1t
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This Week in Foodservice: Starbucks Passes Subway In Largest Chain Report, Economic Indicators Positive Overall - http://ow.ly/L5wPc
There’s a new #2 in restaurant sales. A New York City startup company wants to streamline foodservice delivery by running their own central kitchen. See why Starbucks plan to reduce energy use didn’t work. These stories and a whole lot more in This Week In Foodservice.
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Chain Profile: Cafe Intermezzo has Old School Charm - http://ow.ly/JYx7M
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Have them in circles
19 people
Jessica Runnion's profile photo
Frigid Equipment's profile photo
Rebecca Kilbreath's profile photo
Ice Machines Plus's profile photo
Motion Technology, Inc.'s profile photo
Unified Brands's profile photo
Eastman Manufacturing Inc's profile photo
Uwe Mönig's profile photo
Cambro Manufacturing's profile photo
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Connecting foodservice operators, E&S manufacturers and dealers, and facility design consultants.
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FE&S delivers digital, print, custom and face-to-face information that meets the needs of its audience—the $8.3 billion foodservice equipment and supplies marketplace.