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jCarbonara
Joe Carbonara

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When trying to assess the health of an industry, many people look to the macroeconomic factors that often impact performance. Two factors regularly linked to the foodservice industry include national employment levels and personal disposable income, among others.

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jStiegler
Jerry Stiegler

Restaurant Sales Up for August, Trustworthy Fast-Food Brands, Impact of Hurricane Harvey on Restaurants, and More

Restaurant sales increased in August. Do consumers trust fast-food chains? Restaurant prices continue to rise faster than prices at grocery stores. Hurricanes cause multiple problems for restaurants. A foodservice and lodging apprenticeship program is up and running. These stories and a whole lot more This Week in Foodservice.

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Highlights

Says Who? - Beth Kuczera, Part 2

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 aspect of your career gives you the greatest sense of accomplishment?

Beth Kuczera: Two things: getting to that design that finally works, even in the worst of leftover kitchen spaces and passing health department inspections.

FE&S: What type of charitable activities are you involved in?

Beth Kuczera: Feeding the hungry, primarily right here in my home city of Chicago. I have seen such great food, and conversely great waste — this helps me to balance the scales.

FE&S: What’s the best advice anyone ever gave you?

Beth Kuczera: Go big or stay home.

FE&S: What’s the most important lesson you’ve learned in the foodservice industry?

Beth Kuczera: Just one? Do the right thing and the rest takes care of itself.

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

Beth Kuczera: Dish room at Michigan State University. This job made me WANT to study.

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

Beth Kuczera: The twists and turns, the bumps and bruises of the path can in no way diminish the genuine joy and gratitude for today’s opportunities. This is a great way to make a living — count me as a yes!

Click here to read part one of the interview with Beth Kuczera.

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