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Foodservice News

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Blog Network

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Many foodservice professionals often refer to the tabletop as the most important three feet in the house. That's because the tabletop represents the aspect of the foodservice operation that diners interact with most. So it would seem logical, then, that most restaurant and foodservice operators would put in plenty of thought, minding every detail, when developing their tabletops (page 18). Unfortunately, the opposite is often true.

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Foodservice Design Parameters for Successful Co-Branding

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jStiegler
Jerry Stiegler

McDonald’s Still Stumbling, Unemployment News Brightens, and U.S. Retail Sales Dip

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Greg Christian
Greg Christian

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

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Highlights

Says Who? - Richard Young, Part 2

Richard Young is a Senior Engineer and the Director of Education for the Food Service Technology Center, based in San Ramon, California.

sayswho_background Richard Young

FE&S: What do you look for in a business partner?

Richard Young: I work with the best group of folks in the world. We act as a team, have a flat hierarchy and everyone gets everyone else's back. And, I'm always learning from my colleagues. It doesn't get any better than that!

FE&S: Finish this sentence: Nobody knows I...

Richard Young: ...think cappuccino is the greatest invention of all time!

FE&S: Any interesting hobbies?

Richard Young: I still play music and am slowly growing my own band with my kids. I also practice yoga but I suppose my favorite thing to do is to seek out and enjoy the best chocolate on the planet.

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

Richard Young: To make friends wherever I go!

FE&S: Other than your own, what is the foodservice industry company you admire most and why?

Richard Young: I meet so many great people, it's hard to pick just one but I can say that I really admire Chef Chris Koetke, who is the Vice President of Laureate Universities International Center for Culinary Excellence (recently promoted from Dean of Kendall College's School of Culinary Arts). Chris is a leader in sustainable education for culinary students. In addition, he is a leader in bringing sustainability to the ACF while also running an excellent culinary program and he still has time left over to host a healthy cooking show called Let's Dish as well as make many other public appearances. And, he truly loves food! We first bonded over a simple but excellent meal of locally grown food in Rhode Island and later sealed our blood-brotherhood over a plate of the world's hottest BBQ ribs in New Mexico.

FE&S: What was your first job in foodservice?

Richard Young: My first job (before I was even legal to work) was in the kitchen of a small Italian restaurant. It was a new restaurant with a beautifully laid out kitchen and we kept it spotless. The food was great and, besides the fact that it was well over 100 degrees in the summertime, I really had loads of fun and learned a lot.

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

Richard Young: I wouldn't change a thing - I've been very lucky!

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

Richard Young: "Don't put a sharp knife in a dirty dish tub!" Which is another way of saying, "Be thoughtful of the people around you and they will reciprocate!"

Click here to read part one of the interview with Richard Young.

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