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Foodservice News

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jCarbonara
Joe Carbonara

Lesson Learned: The Cost of Staying the Same

For years now, if you were to ask most any member of the foodservice supply chain about some of their biggest challenges, they would include attracting and retaining top young talent and coming to terms with price pressures brought on by their arch nemesis, the internet.

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jMartinez
Juan Martinez

A Systematic Approach to Labor Economics

Foodservice operators can choose from countless ways to manage labor resources. Here consultant Juan Martinez outlines the 10 key attributes any labor management system should have, regardless of how a restaurant approaches this all-important topic.

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jStiegler
Jerry Stiegler

Service Employees Union Wants Franchisors Investigated, Restaurants Outselling Grocers and More

Are restaurants really outselling supermarkets? Restaurants are among the top draw in consumer visits. Arby's reduces energy use. Service Employees Union International wants franchise power imbalance investigated. All this and more in This Week in Foodservice.

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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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