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.
This was the subject line of one of the first of many, many e-mails, calls and even handwritten notes I received following this year's Dealer of the Year and Industry Awards Gala. Oh, what a night, indeed. Some of the evening's highlights include a record-sized crowd, excitement, humor, good will and even a few tears.
Longtime foodservice industry observer Jerry Stiegler shares some economic and foodservice industry-related data. This week's article includes the Knapp Track Report, financial results for a number of chains and more.
Foodservice equipment: the operator needs it and the equipment manufacturer, rep and dealer want to sell and install it. One of the major responsibilities of a professional foodservice design consultant is the selection and specification of the foodservice equipment used in the design of an institutional or commercial foodservice project. The projects can be as simple as a small church kitchen used once or twice a month or as complex as a centralized kitchen responsible for producing 100,000 or more meals a day.
When business leaders talk about the success of their organizations, they often cite their people and corporate culture as the company's two most important differentiating factors.
Innovation that directly benefits the customer is a key element to a company's success. Even with the best products, friendliest employees and competitive prices, no organization can afford to remain static while competitors, technology and consumers move forward.
I will let you in on a little secret that many of us who have been around the foodservice industry for some time already know... this is a great industry to be involved with.