Industry vet takes on new challenges.
Former Darden executive takes a new role with a contract foodservice provider.
W hen the economy tanked seven years ago, innovation became the panacea that was going to cure everyone's fiscal ills. Business leaders and politicians tripped over each other in a race to the microphone to let everyone know they were ready to lead the charge toward innovation, which ultimately would spark the economic growth the U.S. so desperately needed to break free from its economic tailspin.Read more...
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.Read more...
This Week In Foodservice looks at good sales numbers in August from both the government and Knapp Track, provides a look at a Federal Reserve study on why the economy is so soft, and covers a bunch of news on both McDonald’s and Burger King as well as a whole lot more.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...
As FE&S’ 2009 DSR of the Year, Cris Gross has a reputation for excellence in both relationship building and equipment knowledge. A Traverse City, Mich. native, Gross started off as a teenager washing dishes in restaurants around town, quickly moving up the ranks to beverage director and general manager. Staying in his hometown to build a family and his career, Gross later joined Kirchman Bros., an equipment dealership where he again moved up the ranks to run the Traverse City sales territory. Stafford-Smith bought out the small, family-owned business in 1999, and Gross stayed on to continue growing the upper Michigan territory.
Cris Gross: A mentor once told me that you can NEVER back a customer into a corner. No matter how right you think you are, you always have to give them a way out. For me, that is about respect and good customer service.
Cris Gross: I only wish I had time to develop a pastime when on the road, so, I’d have to say calling my kids at night and saying prayers with them before they go to bed is the my favorite thing to do while away. Exploring the local cuisine is a distant second.
Cris Gross: Dishwasher...and I guarantee I’m not the only “Says Who” with that response!
Cris Gross: Absolutely. When I was working in the restaurants and attending flight school, I didn’t ever think I’d end up in foodservice sales. It has been a real privilege to be a part of this industry and have the successes I’ve had in life so far because of it.
Cris Gross: Learn from the best people around you (there are many) in this business. They are all eager to teach you, and if you build strong alliances based on trust and provide your customers with honest, diligent service, success and longevity in this business will follow.
Click here to read part one of the interview with Cris Gross.
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