• Restaurant Trend: Fire-Roasted Foods

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  • Tapping Into a Central Kitchen Advantage at Bozeman Public School District #7

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Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Time to Reverse Course: Committing to Collaboration

From the 2015 Performance in Tabletop Awards to the feature on cook-chill to the facility design project of the month (64 Degrees at the University of California San Diego) and countless other articles, examples of collaboration are plentiful in this issue.

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jStiegler
Jerry Stiegler

FTC Challenges Sysco/US Foods Merger, Real Growth in 2015 and Much More

The good news about 2014 restaurant sales comes with a question mark. The Sysco/US Foods merger looks to be headed to court. Wait staff are far from getting rich but are also doing better than minimum wage. “I’m a drone and I’ll be your server this evening.” These stories and a whole lot more.

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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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