• Puesto in San Diego, Calif.

  • DSR of the Month: David Kort of Premium Supply Co., Deer Park, N.Y.

  • Chain Profile: Bad Daddy’s Burger Bar

  • Educating Students at the Francis Tuttle School of Culinary Arts in Oklahoma City, Okla.

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Go the Distance: The Most Important Three Feet in the House

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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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

Darden’s Shareholder Takeover, Tablets Don’t Mean Fewer Jobs, and Much More

Knapp-Track says casual chain restaurant comp sales were up again in September. Despite improving sales, Darden stockholders vote in a new board. A report notes that the new tablet ordering systems may not replace employees.

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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? - Georgie Shockey, co-principal, Ruck-Shockey Associates, Inc.

Georgie Shockey is a veteran foodservice management advisory consultant, and co-principal of consulting firm, Ruck-Shockey Associates, Inc., which focuses on providing insights into new systems and technologies, strategic plans, and implementation of future changes. Georgie has more than 20 years of operational and project experience, including operational review and assessment studies, service integration (multi-service/multi-unit), dining service and meal delivery service programs, oversight reviews, and implementation processes and request for proposal leadership. She has extensive knowledge in all aspects of hospitality management, including the management of daily operations, proposal, contract negotiations and "RFP" processes. Georgie focuses primarily on non-commercial foodservice, with a specialization in college/university and healthcare facilities. In 2005, Georgie received FE&S' Top Achiever-Consultant Award.

sayswho_background Georgie Shockey

FE&S: What keeps you working in the foodservice industry?

Georgie Shockey: Interesting, unique or challenging projects along with operators that are engaged and innovative in their approaches.

FE&S: Who was the person that influenced your career most?

Georgie Shockey: Actually two people—first was my grandfather who owned a grocery store, so that is the food connection. The other is my mother who was an entrepreneur before it was "in" and saw the opportunities in that.

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

Georgie Shockey: Successful outcomes for the operator we are working for—be it a new facility that runs like it was designed, saving resources/dollars by redeveloping a process, or by introducing new ideas to generate new dollars to the operation's bottom line.

FE&S: If you were not working in foodservice, what would you be doing?

Georgie Shockey: Writing or teaching.

FE&S: What type of charitable activities are you involved in?

Georgie Shockey: I am an alumni board member for The Ohio State University — Go Buckeyes! I am also chair of the Capital Campaign for The College of Education and Human Ecology, Ohio State, and I participate in local philanthropies in The Woodlands, Texas.

FE&S: Any interesting hobbies?

Georgie Shockey: Black and white photography of famous bridges.

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

Georgie Shockey: Stick with what you know and love.

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

Georgie Shockey: Get as much practical experience as possible and try different areas of the industry to see what you really LOVE!

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