I’m sure by this time you are aware of the recent action by the FDA, whereby chain restaurants with twenty or more units, movie theatres, and pizza places in all fifty states will have to post calories on their menus. That’s just for openers.
In January, President Obama signed into law H.R. 26, the "Terrorism Risk Insurance Program Reauthorization Act (TRIA) of 2015," which extends authorization of the Terrorism Risk Insurance Program through December 31, 2020.
Foodservice dealers and sales professionals are all grappling with how the growth in ecommerce is impacting our business. Luckily for me, my expertise as a tabletop consultant, primarily hired for the ability to specify suitable, distinctive tableware, has positioned me better than other specialists.
It’s a famous Marlon Brandon exclamation, “Stellaaaaaa!!!!” It carries a lot of weight and it means a lot to those who have read and seen A Streetcar named Desire. Does Stella drink a cucumber martini? Who knows? I can’t remember right now because I’m not really talking about her and her drinking a martini. I am actually speaking about a hidden NYC restaurant.
At the end of 2014 and I happened to be in Mexico. Isla Mujeres, off the coast of Cancun, to be exact. At one of the best adult-only hotels on the island that offer an all-inclusive plan. All of the food has been wonderful so far. It is Mexico and it has a twist of Mexico in all of its dishes, but also a twist of the chef behind the dishes because el chef has some great global experience under his belt.
Restaurants and food service businesses have traditionally been known for hiring high school and college students. Today, there is a shift in this demographic and restaurants are frequently staffed by adults who join the industry in their late twenties, early thirties, and beyond. This impacts the importance of health care and other benefits, when restaurant candidates are choosing an employer.
Author’s note: Most of my observations deal with the food service industry. This article does not. Since the government and various agencies do impact our industry in many ways, I think that how the elective process is conducted is important. Its results affect all of us. Thus, the following comments.
You've been following the glass market for food service a long time. How has it evolved? What glassware trends did you see in 2014?
When I started in this business Libbey Glass ruled. They were the standard, and a distant second was Anchor Hocking, and to a lesser extent there was Indiana Glass. The standard wine glass was a #3764 8.5 oz red and # 3769 6.5 oz white.