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  • The Fresh Face of Corporate Dining

  • DSR of the Month, September 2014: Troy Little, Contract and Design Specialist Rapids Wholesale Equipment Co., Marion, Iowa

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

When Good Is Not Good Enough

During the depths of the recession, people would often joke that flat was the new up. In other words, if a company was not losing ground fiscally that was as good as gaining ground, given the challenging economic environment. Well, it's been a while since the recession ended and yet growth remains hard to come by for the foodservice industry.

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jMartinez
Juan Martinez

Foodservice Design Parameters for Successful Co-Branding

 The concept of co-branding, meaning having two restaurants share the same space, is nothing new. Sometimes it works. Other times it does not. So what’s the difference between successful and unsuccessful co-branding initiatives?

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jStiegler
Jerry Stiegler

Are Consumers Spending More at Restaurants?

American Express reports an increase in consumer spending at restaurants, The NPD Group says high-check-average operators are doing well, a San Francisco restaurant owner takes on Yelp!, Jimmy John’s gets hacked and much more.

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Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

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Highlights

Says Who? - Bill Klein, Part 2

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.

sayswho_background Bill Klein

FE&S: What’s the best advice anyone ever gave you?

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.

FE&S: What aspect of your career gives you the greatest sense of accomplishment?

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.

FE&S: What’s the most important lesson you’ve learned in the foodservice industry?

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.

FE&S: What are your passions outside of the foodservice industry?

Bill Klein: Scuba diving, snow skiing, and distance cycling are my passions outside of work.

FE&S: When traveling for business, what is one of your favorite past times?

Bill Klein: Taking pictures of landscapes and airscapes.

FE&S: Other than your own, name the foodservice company that you admire most and why?

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.

FE&S: Knowing what you now know, would you still pursue a career in foodservice?

Bill Klein: Yes I would. But I would have completed my culinary training and gained advanced degrees.

FE&S: If I were just starting out in the foodservice industry, what advice would you give me?

Bill Klein: Continue your education in management and finance knowledge.

Click here to read part one of the interview with Bill Klein.

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