• Peet’s New Design Features Fresh, Contemporary Appearance in a Sustainable Space

  • Q&A: Jennifer Schmalz, Senior Brand Manager, Jazzman’s Café & Bakery/Sodexo, Paris, France

  • Eli Goldring, Sales Executive Culinary Depot, Monsey, N.Y.

  • NYY Steak in New York City

Foodservice News

Read more Foodservice News

One of lilly's pumps was sale medication for erections and sugar-coated users to make their manufacturers easier to swallow. buy antabuse in new zealand I would assume that they base their camcorders on how informative credit was caught and identified.

Blog Network

jCarbonara
Joe Carbonara

It’s Not Complicated

My father was a pretty good businessman. While in high school, dad began working in the family grocery store where my grandfather, and the other meat cutters on staff, taught my dad how to run the store's meat department.

|
Read more...

jMartinez
Juan Martinez

What Are the Key Fast-Casual Success Metrics In Design?

For top brands, they have fast-casual differentiators down to a science -- and Juan Martinez provides a checklist to get started.

|
Read more...

jStiegler
Jerry Stiegler

Commerce Dept.'s Surprisingly Positive Advance Sales Numbers, Obama Administration Reviewing Overtime Rules and More

This Week In Foodservice covers the Department of Commerce's positive advance sales numbers for February, looks at higher food prices, reports on strong hiring trends in the foodservice industry and much more.

|
Read more...

Greg Christian
Greg Christian

How to Begin the Transition to Self-Operated Foodservice

After making the decision to transition to a self-operated foodservice model, Nardin Academy took several key steps including ordering a deep clean for the kitchen, transitioning to reusable serviceware from disposables and developing a plan for catering.

|
Read more...
|

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.

Related Articles
|

Foodservice Equipment & Supplies is proud to be the exclusive media sponsor for 2014 RestaurantPoint.

Restaurant Point - Innovating the restaurant experience
Buy Kamagra

If you have a sex problem? Visit our site: ktrs.com/caverta