Marketing now part of the mix for the company veteran.
Lutz to lead the quick-serve chain's operations and development teams.
Monfort and Spencer assume new roles within the territory.
Menu innovation is neccessary for long-term success but it can create a chain reaction that negatively affects cutomer service. Juan Martinez reviews a few pitfalls and gives his expert advice on how to avoid them.Read more...
How would a $15 per hour minimum wage affect the restaurant industry? Well, the answer depends on who you ask. This week we explore several different theories while taking a look at a variety of other economic indicators and foodservice-related developments.Read more...
Broadline distributor will have annual sales of $65 billion.
Forty three percent of reps report increased consultant activity.
Richard Young is a Senior Engineer and the Director of Education for the Food Service Technology Center, based in San Ramon, California.
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!
Richard Young: ...think cappuccino is the greatest invention of all time!
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.
Richard Young: To make friends wherever I go!
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.
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.
Richard Young: I wouldn't change a thing - I've been very lucky!
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.
Get the latest foodservice equipment and supplies news delivered directly via your preferred platform.