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Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

California Dreamin’: Looking Back on The NAFEM Show

Nothing brings out the best in the foodservice equipment and supplies industry quite like The NAFEM Show. For three days it seems everyone is in the best possible mood while hobnobbing beneath NAFEM’s biennial big top. The burdens of business challenges seem to fade to the background as various new applications of stainless steel, melamine and even china have everyone forgetting the past, even for a moment — because, to paraphrase one-hit wonder Timbuk3: their future’s so bright they’ve gotta wear shades.

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jMartinez
Juan Martinez

Give Me Labor Economics or Give Me Death!

Labor costs usually represent the highest, or second highest, expense as a percent of sales for a restaurant. As such, proper labor management plays a critical role in driving better unit economics for a foodservice concept. If you buy into this principle, continue to read, and if you don’t then it is more important for you to continue to read on.

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jStiegler
Jerry Stiegler

Casual Dining Sales Slow Down, the Sysco/US Foods Merger Continues to Draw Fire and More

Sales among casual restaurant chains slowed in March according to Knapp-Track. Job openings hit a 14-year high in February. Some states go on record opposing the Sysco/US Foods merger. An Oakland, Calif. minimum wage increase leaves some businesses unhappy. These stories 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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