• FE&S' 2014 DSR of the Year: Jason Sem

  • Designing for Multiple Generations

  • DSR of the Month, August 2014: Phil Blas, Smallwares Sales Manager Smith & Greene Co., Kent, Wash.

  • Crossings Restaurant in South Pasadena, Calif.

Foodservice News

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jCarbonara
Joe Carbonara

Meaningful Value: Innovation and Information Sharing

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.

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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

NPD’s Restaurant Market Overview, McD’s 18-Month Plan, Fast Food Employees Organizing Efforts and More

This Week In Foodservice reports on The NPD Group’s overview of the restaurant market, looks at the possibility of civil disobedience protests at restaurants, provides comparable store sales reports for a number of major chains 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? - Eric Norman, Part 2

One of the younger members of the industry and yet already a veteran, Eric Norman decided to go the foodservice consultant route at the young age of 22, joining his father Ed Norman’s full-time at the family consulting business. Now as vice president of the firm Norman oversees a plethora of projects both locally and nationally, including many K-12 school foodservice jobs. Eric is an active member of FCSI, including having earned his FCSI professional designation and leading the next generation of consultants through the Association’s ICON group for emerging professionals. He has also contributed opinion articles and blog posts to FE&S in the past.

sayswho_background Eric Norman

FE&S: If you were not working in foodservice, what would you be doing?

Eric Norman: I truthfully do not know what I would be doing if I were not involved in the foodservice industry. I have worked my entire adult life in foodservice in some capacity or another and I cannot see myself doing anything but this.

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

Eric Norman: The best part about travelling extensively for business is meeting people from all around the world and all walks of life. Airports, trains and hotels all provide great opportunities to meet other fascinating business travelers and learn about their life stories and careers. This interaction has also spawned some decent business contacts and leads on potential future projects.

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

Eric Norman: My first job in foodservice was working for Dairy Queen. I started at 14 cleaning the dining area and working the front counter. I eventually worked my way up to working drive thru, cooking and making ice cream cakes.

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

Eric Norman: I would absolutely still pursue a career in the foodservice industry. I take pride in my work and I love what I do. The best part about coming to work is the fact that no two days will ever be the same. I can be in the office designing a facility one day and flying across the country for a project meeting the next.

FE&S: If I were just starting out in the foodservice industry, what advice would you give me?

Eric Norman: Build a network! Go out and meet people and listen to what they have to say. Some of my best learning has come from the stories and experiences of others in the industry that have been around for many years.

Here is part one of the interview with Eric Norman.

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