Duo to close Cornyn Fasano Group on July 1 after 37 years in business.
New division will implement new mobile kitchen units.
Redesign is first for Dunkin' Donuts in nearly seven years.
Sustainability is one of my favorite foodservice related topics.
Read more...Energy-efficiency and better use of labor were among the key themes running through the 2013 National Restaurant Association Show in Chicago.
Read more...While the month over month sales for 2013 remain sluggish they still outpace last year's results.
Read more...Redesign is first for Dunkin' Donuts in nearly seven years.
Baskin Robbins, Capriotti's Sandwich Shop, Cosi, and Qdoba are among the restaurant chains making...
Bill Kelly is a 30-year veteran of the foodservice industry who began his career with Libbey Glass in 1980 as an account manager in Seattle and in 1981 was transferred to the Midwest. He founded his own manufacturer’s rep firm in Chicago in January of 1985 before relocating to Seattle in 1988. Currently Bill and his partners Jim and Dave Mincks run an independent manufacturers’ rep firm that covers the states of Washington, Oregon, Alaska, Montana, Idaho and Hawaii.
Bill Kelly: It has got to be the people I have met and the relationships I have been blessed to be a part of during my 30-plus years in the industry! No question — that has been the best part.
Bill Kelly: I don’t see myself retiring per se. We’re not going to sell our home, move to Florida and play golf three times a week. That’s almost like a death sentence to me. But I am really interested in doing more with my church and other charitable activities. I also want to make more time to be a better friend to those close to me. I’m looking to give back a little more. My priorities are different now that I have grandkids — I spend a certain amount of my time now caring for and being involved with them, and I really enjoy that.
Bill Kelly: As I mentioned, my wife Jane and I are active in our church. We’re very involved in small groups and helping out with youth ministry. We also prep for meals at an annual youth camp where we cook for 300 people. We’re financially involved with World Vision, but we’d like to be more active physically in global outreach, like doing more short-term mission projects. These projects aren’t so much about preaching to people as much as they are about digging wells and building houses, that sort of thing.
Bill Kelly: Well, I do spend a heck of a lot of time skydiving. For the last 18 years, since I started jumping at 41, I’ve done roughly 2,200 jumps. I’m also a tandem master so right now my main emphasis is taking other people jumping. I got into this because our oldest son was on leave from the army. He was in the 82nd Airborne Division and had jumped out of military planes and we sort of had a bet. We took a static-line class and that’s how it started. I just kept going back.
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| Bill Kelly after one of his 2000+ skydiving jumps. |
Bill Kelly: And I get paid for it. That’s the interesting thing. But really, whatever money I get from this goes straight to the mortgage on our house. I like riding motorcycles, too. I’ve been doing more off-road motorcycling lately.
Bill Kelly: I do like to push the limits a little bit. But I’m constantly praying when I’m doing it!
Bill Kelly: That’s a hard question because there were many moments when I have felt good about what I do. But a huge highlight was being named by FE&S’ in 2007 as Top Achiever Manufacturer’s Rep. I remember the day Joe called me and I was blown away. What an honor.
Another thing I’m proud of, and this doesn’t have to do with my job, but I’m proud to still be married to my wife Jane after all these years. We’re coming up on 33 years and I think that for a long time she put up with a lot — raising three kids with me being gone often. I spent a lot of time working in the early days, maybe out of a fear of failure. But I’m glad we were able to get through that together.
The Editors
Redesign is first for Dunkin' Donuts in nearly seven years.
Joseph M. Carbonara, Editor in Chief
Sustainability is one of my favorite foodservice related topics.
Jerry Stiegler
With roughly six months remaining in 2013, restaurant operators still remain unclear as to how the federal healthcare legislation will impact them in 2014. A few chains, though, continue to move forward cautiously.
Juan Martinez, PhD, PE, FCSI
Energy-efficiency and better use of labor were among the key themes running through the 2013 National Restaurant Association Show in Chicago.
Technomic projects foodservice industry revenues to increase 3.8 percent in 2013 and 4.1 percent...
Sustainability is one of my favorite foodservice related topics.
Change is inevitable in a foodservice operation. To minimize the disruption, it is important to...
Energy-efficiency and better use of labor were among the key themes running through the 2013...