• AHF Session Focuses on Sustainability
• Hoelle New Director of Sales at Ice-o-Matic
• Foodservice Operators Learn to Tackle Rising Food and Gas Prices
• Harter New President of Restaurants Unlimited

• Key Lessons on Energy Efficiency and Supply Chain Management from the NRA Show
• Del Frisco's Restaurant Group Promotes Dritsas and Martens

June 1, 2011

AHF Session Focuses on Sustainability
Many foodservice operators would like to think that becoming more sustainable is as simple as buying local or organic produce. During a general session at the Association for Healthcare Foodservice (AHF) Convention in Phoenix, Janine Oberstadt, founder and principal of sustainability consulting firm foodprint, challenged this line of thought and encouraged the healthcare foodservice professionals in attendance to broaden their perspective.

Hoelle New Director of Sales at Ice-o-Matic
Ice-O-Matic named Terry Hoelle, a 20-plus year veteran of the foodservice industry, its director of sales. Hoelle comes to Ice-O-Matic after nine years with Structural Concepts, where she served as director of sales.

Foodservice Operators Learn to Tackle Rising Food and
Gas Prices
Entering 2011 the foodservice industry seemed poised for a better operating environment than in recent years. Consumer confidence seemed to be slowly inching up and, generally speaking, the national employment situation was gradually improving. But instead of seeing a steady improvement in the business climate, things have been uneven, at best, throughout the foodservice industry.

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Harter New President of Restaurants Unlimited
Former Levy Restaurants President Chris Harter has assumed the chief executive officer role for Seattle-based Restaurants Unlimited. Both companies are multi-concept operators.

Key Lessons on Energy Efficiency and Supply Chain Management from the NRA Show
FE&S Editor Joe Carbonara shares a few thoughts and observations from the NRA Show in Chicago.

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Del Frisco's Restaurant Group Promotes Dritsas and Martens
Del Frisco's Restaurant Group promoted Chef Thomas Dritsas to the position of vice president, corporate executive chef, and Bill Martens to vice president, development and construction.