Industry vet takes on new challenges.
Former Darden executive takes a new role with a contract foodservice provider.
W hen the economy tanked seven years ago, innovation became the panacea that was going to cure everyone's fiscal ills. Business leaders and politicians tripped over each other in a race to the microphone to let everyone know they were ready to lead the charge toward innovation, which ultimately would spark the economic growth the U.S. so desperately needed to break free from its economic tailspin.Read more...
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.Read more...
This Week In Foodservice reviews the fast food workers labor action last Thursday, reveals that foodservice is the most respected industry in the U.S., reports on advances in foodservice hiring and a whole lot more.Read more...
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.Read more...
A lifelong resident of the North Pole, Santa Claus oversees an expansive distribution and fabrication business run by a group of very busy and loyal elves. Known by some as Father Christmas, Claus’ straightforward distribution model includes using flying reindeer to pull his sleigh around the world on the evening of Dec. 24 making toy deliveries to children. Known for his flamboyant style of dress — he wears only a bright red suit trimmed in white fur — some of Claus’ closest associates include Rudolph the Red Nosed Reindeer and Frosty the Snowman. FE&S’ editors paid a visit to Father Christmas a few weeks ago as he was preparing to embark on another one of his global rooftop tours.
Santa Claus: I never thought of myself as working in the foodservice industry. But when you consider how many truckloads of cookies and tons of fudge are made, and the gallons of milk that are poured on my behalf each year, I am probably one of the foodservice industry’s biggest consumers, both literally and figuratively.
Santa Claus: Due to deep discounting by other gift givers such as the Easter Bunny and Tooth Fairy, the margins on Easy Bake Ovens and toy kitchen sets have eroded considerably in recent years. And when you factor in the rising food costs associated with keeping so many reindeer in the air, well, our profits are under considerable pressure compared to others in our competitive set. If it were not for the back end rebates I would think twice about having them enter this business.
Santa Claus: A convection oven for cookies, beverage system for hot chocolate and a 50 gallon gravity fed cereal dispenser for my reindeer’s feed.
Santa Claus: Really?
Santa Claus: It’s a tie between Betty Crocker and Milton Bradley. They rolled the dice by getting into this business with their half-baked ideas and have wound up touching so many people’s lives. And I have to say that Clement Moore, in his own special way, has had a profound impact on my life.
Santa Claus: I deliver toys to all the good little girls and boys (and even the naughty ones, too) worldwide in one night making many of their wishes come true. I think that’s enough charity for one person, don’t you?
Santa Claus: Hold on, let me ask Mrs. Claus.
Santa Claus: Negotiating the new labor agreement with the Elf’s Union on December 26, 1989. That has paved the way for labor peace here on the North Pole ever since.
Santa Claus: Back in 1824, the elves and reindeer held their first annual chili cook off on December 23. In 1825, Mrs. Clause and my dry cleaner strongly advised me to move the competition to July.