The Passing of Mitchell E. Schechter

Former Foodservice Equipment & Supplies Editor-in-Chief Mitchell Schechter passed away unexpectedly due to heart failure on June 20. He was 60 years old.

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An award-winning and widely respected veteran journalist, Mitch spent the past 29 years covering the foodservice industry, using his vast knowledge and sharp communication skills to influence countless members of the community.

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Mitch started in the foodservice industry as an associate editor with Food Management in 1983. After leaving Food Management as senior editor, he formed PROSERVICE, a firm supplying design, editorial and other content-related services to foodservice clients. From 1998 through 2004 Mitch served as editor-in-chief of Foodservice Equipment & Supplies Magazine. In 2007, he joined forces with Bill Pagano to form Axis M Inc., a foodservice equipment marketing firm. Most recently, Mitch served was co-founder and editor-in-chief of The Schechter Report and Newz-Zoom newsletter.

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In addition, Mitch co-wrote "Foodservice Management: An Administrator's Guide," published by John Wiley & Co. (December 1994) and "The Complete Guide To Operating Foodservices In Cultural Institutions" (John Wiley, October 2001). He was also a contributing writer and editor to many industry publications, including FCSI's The Consultant.

Mitch was the co-winner of a 1999 Cahners Gold Medal of Excellence award, four ASBPE regional and national honors and two Jesse E. Neal Awards for Editorial Excellence.

An active and committed philanthropist, Mitch contributed in many capacities to anti-hunger efforts and other causes.

He is survived by his parents, Seymour and Helene, his brother Joseph, sister-in-law Paula, their children and Mitch's nephews, Alexander and Matthew, and a close, extended, loving family.

Memorial donations may be made to Feeding America (was Second Harvest) at www.feedingamerica.org or a charity of your choice.

The funeral service took place Sunday, June 24.

Those who wish to leave a comment for friends or family, please send an email to This email address is being protected from spambots. You need JavaScript enabled to view it. .

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