• University of Michigan East Quad in Ann Arbor

  • Yale’s Dining Ventures West

  • Sales at Chicken Restaurants Ready to Take Flight Again?

  • DSR of the Month, July 2014: Chris Monico, Senior Project Manager C&T Design & Equipment Co., Indianapolis

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Summer Scholars

If you saw the cover of this issue promoting our coverage of college and university foodservice innovators and thought the July edition of FE&S is not for you, think again. What's happening in college and university foodservice today will shape other foodservice industry segments for years to come.

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jMartinez
Juan Martinez

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

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jStiegler
Jerry Stiegler

Casual Restaurant Sales Still Weak, McDonald's Biggest Competition and Much More

This week we report on some preliminary findings of what operators think about the proposed Sysco/US Foods merger, share Malcolm Knapp’s thoughts about casual restaurant sales for the rest of the year, look at the success of Taco Bell’s breakfast program, compare Chick-fil-A to McDonald’s and a whole lot 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? - Georgie Shockey, Part 2

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 health care facilities. In 2005, Georgie received FE&S' Top Achiever-Consultant Award.

sayswho_background Georgie Shockey

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

Georgie Shockey: Understanding all areas of the industry and what makes them succeed so that as a consultant, I can use the right resources and make as many “win-wins” as possible.

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

Georgie Shockey: ...know Neil Armstrong. He bagged groceries for my grandfather in Wapakoneta, Ohio.

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

Georgie Shockey: Catching up on reading anything and enjoying a few hours of no e-mails or cell phones!

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

Georgie Shockey: It’s hard to name just one, but from a design side I would say JEM or Inman or Rippe or PFDI—all have great vision and support clients like no others.

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

Georgie Shockey: Someone who is always available to discuss an idea or issue and who gives solid advice, not just what you want to hear.

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

Georgie Shockey: Stocking produce in the grocery store.

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

Georgie Shockey: Most definitely yes...foodservice is creative and process-driven at the same time.

Click here to read part one of the interview with Georgie Shockey.

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