• University of Michigan East Quad in Ann Arbor

  • Yale’s Dining Ventures West

  • Sales at Chicken Restaurants Ready to Take Flight Again?

  • DSR of the Month, July 2014: Chris Monico, Senior Project Manager C&T Design & Equipment Co., Indianapolis

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Summer Scholars

If you saw the cover of this issue promoting our coverage of college and university foodservice innovators and thought the July edition of FE&S is not for you, think again. What's happening in college and university foodservice today will shape other foodservice industry segments for years to come.

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jMartinez
Juan Martinez

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

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jStiegler
Jerry Stiegler

NPD’s Restaurant Market Overview, McD’s 18-Month Plan, Fast Food Employees Organizing Efforts and More

This Week In Foodservice reports on The NPD Group’s overview of the restaurant market, looks at the possibility of civil disobedience protests at restaurants, provides comparable store sales reports for a number of major chains and a whole lot more.

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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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