- Published: April 2, 2018
- Written by The Editors
Breaking news for the full foodservice equipment and supplies distribution channel. Includes information on dealers, distributors, design consultants and multi-unit operators spanning leadership changes, mergers and acquisitions, trends, data and much more.
What’s old is new again. Old-timey Jewish delis are as much a part of the restaurant industry fabric as burger chains. Just because they are well-established does not mean these concepts don’t continue to evolve. In fact, next-generation versions of the Jewish deli meet modern appetites with convenient, fast-casual service and stepped up classics.
“I get up at 4:30 and go to work every day because of the excitement of the unknown,” says Joe Schmitt, president of Rapids Wholesale and Affiliates, based in Marion, Iowa. “Every day there is something new and challenging for our customers, our employees, ourselves.”
The Brick Side Eatery brings new menu options to the University of Pittsburgh Medical Center’s staff and visitors at the Montefiore campus.
Industry awards matter. We take them very seriously here at FE&S and see them as an important extension of our responsibility in covering the foodservice industry. We spend a lot of time talking among ourselves, as well as with our contributing editors, readers, industry insiders and advertising partners, as part of the decision-making process with any FE&S recognition. Hopefully you will agree that our roster of winners over the years is reflective of that care and consideration.
Top achievers tend to share some common traits: They are problem solvers, tireless hard workers and always strive to do better.
Schwindt becomes president of the service agents association.
Edie Ames was named chief executive officer for The Pie Hole, a Los Angeles-based pie and coffee shop with global expansion ambitions.