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By leveraging the right ingredients and equipment and staying in tune with consumers' ever-evolving palettes, pizza operators can write their own recipes for success.
What makes pizza so popular? Well, for starters, it represents one of the first and most customizable menu items the foodservice industry has to offer. For years customers have been able to choose their crusts, toppings and more when ordering a pie that suits their tastes. Indeed, it is the culinary control that allows them to create everything from meat-laden to meatless versions of pizza that customers crave.
Cleanliness is just as important as taste when it comes to selecting restaurants, according to foodservice research firm Technomic.
Throughout American history, we have celebrated the innovation and ingenuity employed by everyone from the pioneers to the patriots in shaping our country. These people used what they had at their disposal to overcome seemingly insurmountable odds en route to achieving their goals and objectives.
Join me in congratulating the FE&S 2011 Distributor Sales Rep of the Year, Scott Taylor of TriMark United East. At the conclusion of this year's competition, Scott emerged from a very talented group of deserving DSR of the month candidates to earn the year's top prize. I hope that you will enjoy learning more about Scott's story in this month's cover story.
Earlier this year SEFA, a foodservice equipment and supplies buying group, celebrated its 25th anniversary. And since its inception, SEFA has evolved considerably with its members. FE&S caught up with Tedde and Jim Reid, founders of the group, to get their perspective on the foodservice industry, dealer-based distribution, training and more.