Former Hanley Wood publishing executive Calore to help build relationships with the supplier...
Independent manufacturers' rep firm acquires a food broker's foodservice equipment and supplies...
Combi oven manufacturer creates three new functional areas.
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.Read more...
New data on a minimum wage increase. Consumer prices for restaurants continue to climb but less than at supermarkets. Colorado is the tops in restaurant hiring. C-store consolidation picks up.Read more...
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.Read more...
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.
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.
Georgie Shockey: ...know Neil Armstrong. He bagged groceries for my grandfather in Wapakoneta, Ohio.
Georgie Shockey: Catching up on reading anything and enjoying a few hours of no e-mails or cell phones!
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.
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.
Georgie Shockey: Stocking produce in the grocery store.
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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