• 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, 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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