Foodservice IP’s Blog
Don’t miss our expert perspectives on these hot industry topics:
The Beveridge Curve: Why Jobs Are Going Unfilled
The Beveridge Curve The pandemic caused a lot of headaches for economists using conventional wisdom to counter the effects of a scarcity of labor and an abundance of job openings. After visiting New York recently, a colleague told me he noticed...
When Will Foodservice Return to “Normal”?
Wall Street analysts recently announced that nearly all U.S. restaurants will be open again on July 4, 2021. Analysts and experts alike believe the foodservice industry is poised to benefit from a pent-up desire to dine out, which has been restricted because of the...
Happy Memorial Day! Then It’s Back to the Office, America.
This Memorial Day, we thought we would take a step back from our regular analysis of the U.S. foodservice industry and consider the broader perspective of many Americans returning to offices. After the last brat is burned on Monday evening and family you haven’t seen...
The Colonial Pipeline’s Effect on The Restaurant Industry
The past year has been a textbook case on risk mitigation. “We never in a million years thought this could happen,” could have been shouted from a mountain top in March 2020’s economic shutdown - and nearly all of us would have agreed. Not surprising, most...
How Labor Shortages Are Altering Operator Strategies
A Tampa Bay McDonald's (Photo: Dan Nunn) Restaurants across the U.S. are desperate to hire as outdoor dining season begins, indoor dining restrictions lift, and vaccination rates trend upwards. The problem is, workers are not returning. While the industry lost nearly...
Responding to Higher Food, Labor Costs in 2021
Recently, Philadelphia-based Marquis & Co. announced it would implement a $15 an hour minimum wage across all nine units in July, as reported by Nation’s Restaurant News. Marquis said the average minimum wage at HipCityVeg’s Philadelphia locations is currently...
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