• Puesto in San Diego, Calif.

  • DSR of the Month: David Kort of Premium Supply Co., Deer Park, N.Y.

  • Chain Profile: Bad Daddy’s Burger Bar

  • Educating Students at the Francis Tuttle School of Culinary Arts in Oklahoma City, Okla.

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Go the Distance: The Most Important Three Feet in the House

Many foodservice professionals often refer to the tabletop as the most important three feet in the house. That's because the tabletop represents the aspect of the foodservice operation that diners interact with most. So it would seem logical, then, that most restaurant and foodservice operators would put in plenty of thought, minding every detail, when developing their tabletops (page 18). Unfortunately, the opposite is often true.

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jMartinez
Juan Martinez

Dining-Room Efficiency

Don't focus so much on the total seat count.

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jStiegler
Jerry Stiegler

C-Store Operators Mixed Feelings On Minimum Wage, Colorado’s Hiring Boom and Much More

New data on a minimum wage increase. Consumer prices for restaurants continue to climb but less than at supermarkets. Colorado is the tops in restaurant hiring. C-store consolidation picks up.

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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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