• University of Michigan East Quad in Ann Arbor

  • Yale’s Dining Ventures West

  • Sales at Chicken Restaurants Ready to Take Flight Again?

  • DSR of the Month, July 2014: Chris Monico, Senior Project Manager C&T Design & Equipment Co., Indianapolis

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Summer Scholars

If you saw the cover of this issue promoting our coverage of college and university foodservice innovators and thought the July edition of FE&S is not for you, think again. What's happening in college and university foodservice today will shape other foodservice industry segments for years to come.

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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

Casual Restaurant Sales Still Weak, McDonald's Biggest Competition and Much More

This week we report on some preliminary findings of what operators think about the proposed Sysco/US Foods merger, share Malcolm Knapp’s thoughts about casual restaurant sales for the rest of the year, look at the success of Taco Bell’s breakfast program, compare Chick-fil-A to McDonald’s 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? - Beth Kuczera, founder, Equipment DYNAMICS, Inc.

Beth is the founder of Equipment Dynamics, Inc. (EDI), a kitchen design and equipment provider for restaurants, caterers, private clubs, city institutions and casinos. EDI has a number of long-lasting, high-profile clients, including more than 70 Lettuce Entertain You restaurants; James Beard Award winner Shawn McLain; Mike Ditka; Sweet Baby Ray's, and the Art Institute of Chicago’s Modern Wing. EDI also specializes in initial prototype development — clients there include Gordon Biersch, Maggiano’s, Corner Bakery, Big Bowl, Wow Bao, CPK ASAP, Kona Grill, Go Roma Italian Kitchen, and La Madia.

sayswho_background Beth Kuczera

FE&S: What keeps you working in the foodservice industry?

Beth Kuczera: Being involved in the creative and inspired ideas of the great and varied clients we serve.

FE&S: Would you encourage your children to work in this business?

Beth Kuczera: I encourage all children to find something they love, something they can really sink their teeth into, and not to settle in until they do. And there is a lot to love in foodservice!

FE&S: Who was the person that influenced your career most?

Beth Kuczera: Joe Duellman: client first, then mentor and friend. It was his idea to start my business and his resources that made it happen. He said I was one of two people who kept their word during his project, and because of that core, I have a business. Joe wanted to pay back the breaks he was given, give a woman in this industry an assist, and have some fun — how great is that man?

FE&S: Who in the foodservice industry do you admire most?

Beth Kuczera: People who really sell for a living; people who believe their skills and abilities are worth something.

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

Beth Kuczera: Cream rises to the top. Study. Seek out mentors. Sell. Margaritas help.

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