The National Restaurant Association’s annual trade show has come and gone to much fanfare. From what I saw and read, the participation was phenomenal. We were able to bring our full consulting team from all of our offices and even made time to break some bread together. This year, I also participated in a panel discussion that explored unit economics and was moderated by Steve Romaniello, managing director of Roark Capital.Read more...
Restaurant sales showed solid growth in May. New study shows all consumer income groups devote about the same percentage of their day-to-day spending at restaurants. Prices consumers pay for food away from home continues to rise faster than food at home prices. Johnny Rocket’s opened their first drive thru location. The Ricker’s C-store chain has expanded their foodservice menu extensively. These stories and a whole lot more This Week in Foodservice.Read more...
As a 29-year industry veteran, Jim Webb has long enjoyed the opportunity to share his unique take on the commercial foodservice market as a frequent featured speaker at industry events. He is founder and principal of Webb Design, a foodservice design and consulting firm based in Tustin, Calif. For more than 20 years, his firm has provided front and back of the house design to the foodservice industry while winning multiple design industry awards.
Jim Webb: The foodservice industry is exciting and constantly changing. It fosters creative thought processes involving client partnerships, energy conservation, generation of new trends and the formation of great projects. Being on the cutting edge is exciting. I love carving new paths for the betterment of myself, my company and the industry at large. I love meeting and working with great innovative people in our industry. It’s FUN.
Jim Webb: Absolutely. It’s a business with many layers of creativity, ingenuity, growth paths and complexities. It’s an exciting place to be.
Jim Webb: I don’t think there is any one person. My father always wanted me to be the best, which has compelled me to shoot for the top. I have been influenced by chefs, industry executives, national speakers, clients, leadership and community groups. The list goes on and on. Importantly, my father always instilled values in me, and I have tried to live up to his standards of excellence.
Jim Webb: I admire many, many people in all facets of our industry. I would say from a technical and consistent stand point – Ted Kolstad. I have known him for more than 30 years and am always blown away by his broad industry knowledge and ability to present and sell. He was the first person to come to mind because I have always admired his ethical posture. Rest assured there are many people I look up to.
Jim Webb: I work in the community (Orange County, Calif.) as a personal coach, helping people get back on their feet from tough times.