- Published: October 16, 2018
- Written by Jerry Stiegler
Opinion pieces on the foodservice equipment and supplies industry from leaders and laymen from all aspects of the business, including dealers, distributors, design consultants and multi-unit operators.
With a 50-year career in the foodservice industry, Jim Richard Sr., princial of PES Design Group, has gone from wanting to be an architect to launching his own c-store design and foodservice consulting firm. His entrepreneurial spirit continues today.
Last month, home goods retailer Crate & Barrel announced plans to add a two-story, full-service restaurant to its store in Oak Brook, Ill., a suburb of Chicago. In doing so, Crate & Barrel became the latest in a series of retailers investing in adding foodservice to its brick-and-mortar locations.
When it comes to purchasing foodservice equipment and supplies, operators always look for ways to buy better. It is not so much about buying better as it is buying smarter. This challenge doesn’t just apply to e-commerce transactions, despite what many industry observers may think. The same problem applies to brick-and-mortar stores.