• Q&A with Ted Faulkner

  • Capriotti’s Keeps It Real

  • Student Perspective of On-Campus Foodservice

  • 2017 Beverage Series: House-made and Infused Lead Non-Alcoholic Creations

  • Next-Gen College and University Foodservice Leaders

  • A Pro You Should Know: Kirk Rodriguez, Managing Director of Hospitality Services, Texas Tech University

Blog Network

jCarbonara
Joe Carbonara

College Foodservice: Innovative by Design

For so many members of my generation, the lasting image of college foodservice remains a less than positive one. We entered meal periods hoping for the best but never truly knowing what we would get. Naturally, when looking at today's college foodservice environment, we can't help but marvel at the progress this industry segment continues to make.

Read more...

jStiegler
Jerry Stiegler

Restaurant and Bar Sales Decline in June, Chipotle Introduces New Concept, Customers Want Memorable Interactions, and More

Sales at restaurants and bars declined in June. The spread between food-away-from-home prices and food-at-home prices narrows. A consulting firm focuses on how restaurants can improve their customers’ experience. Chipotle introduces a new concept. These stories and a 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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