Retail sales, including restaurants and bars, had marked improvement in March. Food prices increased, raising concerns regarding inflation, as restaurants reopen grocery store sales fall. Questions arise about Subway’s future. These stories and a whole lot more This Week in Foodservice.
Since the pandemic burst onto the scene in the spring of 2020, the struggles of restaurant and foodservice operators have been well documented.
Always an impressive group of go-getters, this year’s crop of Top Achievers does not disappoint. They also do not miss a beat when it comes to motivating teams, contributing to the greater good of their segments of the industry and, of course, achieving success in all measures within their primary roles.
Thanks to COVID-19 and customers’ cravings for convenience, operators now receive orders from a variety of means, and the way they fulfill these orders is more diverse than ever. And both the way operators receive orders and the way they fulfill these orders will continue to impact back- and front- of-the-house restaurant design.
Dov Soiefer, Culinary Depot