Increase in same-store sales helps buoy the Restaurant Performance Index.
Tavistock Restaurants' co-founder joins the Mexican-themed restaurant chain.
From the 2015 Performance in Tabletop Awards to the feature on cook-chill to the facility design project of the month (64 Degrees at the University of California San Diego) and countless other articles, examples of collaboration are plentiful in this issue.Read more...
So what is really innovation in foodservice?Read more...
The NRA says January was a good month. Restaurant wages are heading up. Family dining chains are coming on strong. These stories and a whole lot more in This Week In Foodservice.Read more...
Bill is chief executive officer of DM&A, a healthcare consulting firm. He has more than 30 years’ experience in the foodservice industry with an emphasis on healthcare.
Bill’s diverse work history includes culinary and managerial positions in airlines, restaurants, hospitals and nursing homes. He has been a system director for a multi-campus health system and foodservice director responsible for multi-location health systems, working for a major food management company. He also owned his own consulting company, focusing on the training of teams and addressing the specific needs of long-term care operations and regulatory preparedness.
Bill Klein: Bill Richardson told me at American Airlines that you can work all day perfecting a plan but you will never know if it is perfect until you road test it. Then you find it was not perfect but have gained the insight as to the flaws and can make the necessary improvements.
Bill Klein: I have had a widely diverse career and have been able to leverage my collective knowledge and become CEO of a well-known, international consulting firm. The ability to talk with and interact with people around the world, and engage them to share their goals and challenges, and in doing so to gain their trust, is my greatest accomplishment.
Bill Klein: It is a small world and you better be careful of what you say and do, as it will come full circle sometime later in your career.
Bill Klein: Scuba diving, snow skiing, and distance cycling are my passions outside of work.
Bill Klein: Taking pictures of landscapes and airscapes.
Bill Klein: Tyson Foods. I have watched them grow from a small, single product line focused company to one that has innovated chicken and has moved into pork and beef.
Bill Klein: Yes I would. But I would have completed my culinary training and gained advanced degrees.
Bill Klein: Continue your education in management and finance knowledge.
Click here to read part one of the interview with Bill Klein.